碩士 / 大仁科技大學 / 食品科技研究所 / 106 / Due to consumers’ increasing attention to food safety issues in modern society, food safety has already been a basic need for consumers. Knowing how to eat safely and be healthy is the ideal way of diet for consumers. Nowadays, with the declining attraction of traditional Chinese cuisine to consumers, what type of diet that appeals to consumers is becoming the hot topic between industry and academia . However, there is a lack of relevant discussion in the previous studies, so the present study aims to explore the effect of consumers’ acceptance of innovations and perception of new products on their behavioral intentions by means of innovative seafood cuisine, and further explore if there are significant discrepancies with the different levels of consumers’ acceptance of innovations and perception of new products in their behavioral intentions. The result indicates that different levels of consumers’ acceptance of innovations and perception of new products do show significant discrepancies. Based on the findings, innovative seafood cuisine could be introduced to industry, and could be beneficial for catering industry and academia.
| Identifer | oai:union.ndltd.org:TW/106TAJ00252003 |
| Date | January 2018 |
| Creators | YEN,TA-CHIH, 顏大智 |
| Contributors | TZEN,DAW-I, 曾道一 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 53 |
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