Status : Verified
| Personal Name | Basinang, Airisse Rae P. |
|---|---|
| Resource Title | Exploring Prop taster Status, Food Preferences, and Neophobia as Drivers of Attitude and Perception Towards Alternative Proteins: Bayesian Structural Equation Modeling Approach |
| Date Issued | June 2026 |
| Abstract | Alternative proteins are critical to sustainable food systems, yet their adoption is moderated by complex sensory, psychological, and socioeconomic factors. This study utilized Bayesian Structural Equation Modeling (BSEM) to investigate the relationships between PROP sensitivity, preference, neophobia, and sociodemographic variables and attitude and perception toward alternative proteins among Filipino consumers (n = 125). Sensory evaluation was conducted via the generalized Labeled Magnitude Scale (gLMS), while psychological constructs were modeled as reflective latent variables. Results showed a a predominately medium-taster population (68.80%), with high stated preferences for alternative proteins based on health and sustainability, though conventional products maintained a sensory advantage in taste. The structural model revealed that Food Technology Neophobia was the most robust predictor of consumer response, positively correlating with negative attitudes (³ = 0.388) and negatively correlating with product perception (³ = -0.285). Furthermore, higher income significantly mitigated negative attitudes (³ = - 0.311), while prior consumption experience was a requisite for favorable perception (³ = -0.205$). Notably, biological bitterness sensitivity (PROP) and general food neophobia (FN) demonstrated negligible effects on the endogenous constructs. These findings suggest that for Filipino consumers, the "neophobic" barrier to alternative proteins is specifically technological and socioeconomic rather than biological. Consequently, transition strategies should prioritize demystifying food processing technologies and enhancing economic accessibility over sensory-only interventions. |
| Degree Course | Master of Statistics |
| Language | English |
| Keyword | alternative proteins, Bayesian structural equation modeling, food technology neophobia, PROP bitterness intensity, consumer perception |
| Material Type | Thesis/Dissertation |
Preliminary Pages
11.71 Mb
Category : F - Regular work, i.e., it has no patentable invention or creation, the author does not wish for personal publication, there is no confidential information.
Access Permission : Open Access