Consumer Quality Perception of Traditional and Alternative Protein-Containing Foods


Increased awareness of sustainable regional and organic food production as well as the current negative image of animal protein sources has a decisive influence on what foods are on offer, as well as on the associated consumption behaviour of consumers. This project contributes to studies for systematically determining the popularity and acceptance of a wide variety of traditional products that are important for the Swiss agricultural sector, such as e.g. cheese, or novel products manufactured from alternative plant protein sources.  By using modern technical tools (immersive technologies, etc.) it should be possible to conduct the studies in as consumer-oriented an environment as possible.

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