Master of Science / Agricultural Economics / John A. Fox / This study examines consumer acceptance of omega-3 enhanced beef using data from a choice experiment and a retail trial. The retail trial was conducted in collaboration with La Vaca Meat Company, Littleton, CO which offered omega-3 enhanced beef products for sale both online and in-store. Prices were adjusted periodically, and online customers were surveyed to gather information about their purchase decisions. The choice experiment was included in an online survey conducted with a nationally representative sample of consumers. One version of the survey focused on ground beef and another focused on steak. Within each version separate treatments examined the impact of providing information about how levels of the most beneficial omega-3s could be enhanced in beef. The choice experiment evaluated how variation in meat attributes such as omega-3 content, safety, and tenderness influenced purchase decisions. Data from the choice experiment were analyzed using multinomial logit models. Results indicate that overall acceptance and willingness to pay for omega-3 enhanced beef was below that of grass-fed beef. Additional information about omega-3s increased willingness-to-pay for enhanced omega ground beef, but had no impact on willingness-to-pay for enhanced omega steak. The analysis showed significant heterogeneity in preferences, and, in particular, females had significantly higher willingness-to-pay for grass-fed ground beef than males. Average willingness-to-pay for grass-fed steak was estimated at $3.69/lb above conventionally raised product, compared to an estimated premium of $1.86/lb for enhanced omega steak. For ground beef the average premium for grass-fed product was estimated to be $1.27/lb compared to $0.79/lb for the enhanced omega product.

The steady growth of the e-commerce sector and the associated logisticalchallenges in the last mile, as well as the equally increasing expectations ofconsumers for parcel delivery call for innovation in the last mile. Drones androbots seem to be a reasonable alternative delivery option to meet thesechallenges. Before these technologies are used as means of transport in the lastmile, it is necessary to investigate whether it will be accepted by potentialconsumers. This thesis aims to identify the factors influencing conumser’ acceptance ofautonomous delivery vehicles for delivery in Germany. To determine thebehaviour of potential consumers, the Technology Acceptance Model wasextended by several factors from different acceptance models that seemedrelevant from a consumer perspective. In order to investigate consumer acceptance, a quantitative approach wasconducted using questionnaires. The propsed hypotheses were tested usingstructural equation modelling. Further, a multi-group analysis was conducted toindentify sociodemographic differences. The results show that price sensitivity, perceived usefulness, hedonic motivation,and perceived ease of use influence the behavioural intention of consumers inGermany to use autonomous delivery vehicles, whereas privacy security andfacilitating conditions do not have a significant effect. Further no significantdifferences were found in the multigroup analysis.

Doctor of Philosophy / Food Science Institute / Edgar Chambers, IV / Three independent panels evaluated a total of 22 scents. Two panels were highly trained in sensory analysis techniques and performed descriptive analysis of the fragrances. In the third panel, 318 untrained respondents completed demographic questionnaires, personality tests, and surveys on fragrance attitudes and behaviors. They also evaluated the 22 scents: their perceptions of the fragrances’ sensory qualities and hedonic value were recorded, as well as the images and personalities they associated with these particular fragrances. Some methodological issues were tested, emphasizing the need for standardized procedures and consistency in fragrance evaluation. The use of consistent methodology in the preparation of fragrance samples is critical to accurately assess fragrance sensory properties. Additionally, consistent use of validated questionnaires constitutes an important strength for the fragrance industry: to better understand consumers, develop marketing strategies, and improve customers’ guidance and education. The interplay of individual differences with fragrance perception, whether from an attitudinal, sensorial, hedonic, or associative standpoint, appears complex. From a perceptual standpoint, sensory profiles generated by trained panels were representative of consumers’ perceptions, yet trained panelists discriminated better among fragrances and provided more detailed and actionable profiles. From an attitudinal and behavioral standpoint, demographic and psychological differences explained independent aspects of motivations and attitudes toward fragrances, but were not sufficient to fully account for the variability in attitudinal and behavioral patterns. Lastly, in terms of fragrance perception and image and personality associations, the combination of both intrinsic sensory characteristics and fragrance hedonic value was necessary to understand patterns of image and personality traits associated with fragrances. Interestingly, most findings were consistent even when individual differences in liking patterns for fragrances were taken into account. However, some specific dimensions, such as mood associations were preferred by clusters of respondents and depended upon individual differences. Although more research is needed to better understand the interrelationships among individual differences and all aspects of fragrance perception in real-life settings, this research provided valuable insights into these phenomena – insights that have direct implications, including understanding consumer perceptual processes, assessing potential influences of fragrances on social interactions, and providing strategic planning for marketing and advertising of personal fragrances.

Three dried cricket products – Oven-roasted Cricket Meal (ORCM), Oven-roasted Cricket Powder (ORCP), and Spray-dried Cricket Powder (SDCP) – were prepared and compared to assess their relative nutritional, functional, and sensory properties. The range of particle sizes in SDCP was wider than that of ORCP; while SDCP had more particles in the 7.78-22.0 µm range, it also had more particles in the 176-498 µm range, which contributed to differences in functional and sensory properties. ORCM and SDCP meet the FDA definition of an "excellent source" of vitamin B2, ORCP is a "good source" of vitamin B2, and all three products are an "excellent source" of vitamin B12 and vitamin E at a serving size of 100 g. The addition of ORCP to a protein drink at 30% did not significantly affect its sensory acceptance, while the drink prepared with SDCP was rated significantly worse in every attribute, and the drink prepared with ORCM had varied effects on the different sensory attributes.

[pt] Esta pesquisa apresenta os resultados de uma investigação sobre a aceitação de um serviço ecoeficiente hipotético para o reuso do mobiliário do quarto infantil. Identificou-se que a composição do quarto infantil passa por constante renovação pois sofre uma obsolescência funcional. Seu mobiliário tem uso de curta duração pois perde função à proporção que a criança cresce e se desenvolve. Esta prática de remobiliar amplia o consumo de móveis e produz impactos no ambiente. Sugere-se um serviço ecoeficiente como solução para reduzir os impactos deste consumo. Serviços ecoeficientes são considerados inovações na economia, que por meio de ciclos de reuso ecoeficientes, podem tornar o sistema de produção e consumo mais sustentável. Estes serviços baseiam-se na transferência da propriedade do consumidor para o produtor, o qual será responsável por manter a ecoeficiência de produção. Porém, a aceitação de serviços desprovidos de propriedade, enfrenta barreiras ao demandar uma mudança no comportamento de consumo. O método de pesquisa contou com investigação de literatura e estudo de campo baseado em entrevistas semiestruturadas e questionários direcionados ao consumidor. Esta pesquisa identificou fatores que influenciam a aceitação pelo consumidor e dentre os fatores materiais mais relevantes destacam-se: a relação custo-benefício e a percepção da adequação do serviço à composição do quarto. Identificou-se como fatores psicossociais mais relevantes o valor simbólico de objetos novos, a mudança na relação com o objeto e o valor ambiental da proposta. Concluiu-se que, embora a pronta aceitação do serviço dependa da percepção do consumidor sobre os benefícios do serviço em comparação com a compra e a propriedade, há uma atitude positiva em relação aos serviços ecoeficientes. / [en] This research presents the results of an investigation into the acceptance of a hypothetical eco-efficient service for the reuse of children s bedroom furniture. It was identified that the composition of children s bedroom undergoes constant renovation due to a functional obsolescence. Children s furniture has short-term use as it loses its function to keep pace with child growth and development. This refurbish practice increases furniture consumption and has negative impacts on the environment. Therefore, an eco-efficient service issuggested as a solution to reduce the impacts of this consumption. Eco-efficient services are considered as an innovative strategy in the economy, which through eco-efficient reuse cycles can make the production and consumption system more sustainable. These services are based on the transfer of ownership from the consumer to the producer, who will be responsible for maintaining the eco-efficiency of production and extending product s use life. Research, however, asserts that consumer acceptance of nonownership services faces barriers and is subject to change in consumption behaviour. Literature and field studies were carried out. Field studies were based on semi-structured interviews and consumer-oriented questionnaires. This research identified factors that influence consumer acceptance. Among the most relevant material factors were: the cost-benefit ratio and the perception of service adequacy to bedroom s furniture composition. The most relevant psychosocial factors identified were the symbolic value attributed to new objects, the change in the selfobject relationship and the environmental value of the proposal. It was concluded that, whilst readiness to accept service depends on consumer s perception of service benefits when compared to purchase and ownership, there is a positive attitude towards eco-efficient services.

Thesis submitted in fulfilment of the requirements for the degree Master of Technology: Consumer Science: Food and Nutrition in the Faculty of Applied Sciences at the Cape Peninsula University of Technology 2012 / The chronic diseases of lifestyle, tuberculosis and Human immunodeficiency virus/Acquired immunodeficiency syndrome have a high prevalence in South Africa. These diseases are characterised by oxidative stress and a chronic inflammatory state that contribute to both the development and the acceleration of these diseases. Research into the phytochemical plant food components suggest that these substances could possibly play a vital role in the prevention of such disease. Corn steep liquor (CSL) is a waste product with an exceptionally high polyphenol content and total antioxidant capacity (TAC). This led to the suggestion that it could be utilised in the development of food products with functional food characteristics. Stock cubes, due to the widespread use among consumers of different socio-economic backgrounds, were identified as vehicle for the delivery of the CSL with its phytochemical content. This lead to the development of a stock cube utilising CSL as a source of phytochemical polyphenolic antioxidants with the micronutrients zinc, selenium and copper as added support to immunonutrition, along with iron due to the wide spread prevalence of iron deficiency in the South African population. The acceptability of the developed stock cube was tested by preparing savoury rice and pea soup and having blue collar (n = 50) and white collar (n = 49) participants rate the acceptability on a 9-point hedonic scale, ranging from “dislike extremely” to “like extremely”. The savoury rice received a 41% “like very much” rating followed by a 24% “like moderately” rating. The pea soup was rated even more positively as it received a 42% “like very much” rating and a 29% “like extremely” rating. In addition, among the blue collar participants, significant (p < 0.05 for each) findings occurred with a greater liking of the sample dishes prepared with the developed stock cube by participants of the ethnic Black grouping, with Xhosa as home language and being married, as well as those participants who habitually prepare the meals in the household. A significant (p < 0.05) finding with the white collar participants was a greater liking of the sample dishes prepared with the developed stock cube among those participants who would be willing to make use of a stock cube with health benefits. The developed stock cube was also subjected to six months accelerated shelf-life stability testing, reflecting twelve months real time storage. The parameters measured were microbial growth, oxidative rancidity, antioxidant status and organoleptic changes. All microbial growths tested remained within the acceptable specification ranges. Oxidative rancidity, measured as the peroxide value, was detected analytically at the fifth and sixth samplings, but was not detectable organoleptically. The antioxidant status, measured as the TAC and the total polyphenol content, remained relatively stable during the testing period. Though no noticeable organoleptic changes were observed during the stability testing, there was a darkening of the colour by the second sampling. The results of the acceptance testing, as well as the shelf-life stability testing, support the conclusions that the study objectives of developing a stock cube with functional food characteristics and it being received positively by consumers were achieved. Keywords: stock cubes; corn steep liquor; phytochemicals; consumer acceptance; new product development

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