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Related Concept Videos

Conditioned Taste Aversion01:14

Conditioned Taste Aversion

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Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single...
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Taste Buds and Receptors01:20

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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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The Scientific Method01:32

The Scientific Method

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The scientific method is a detailed, empirical problem-solving process used by biologists and other scientists. This iterative approach involves formulating a question based on observation, developing a testable potential explanation for the observation (called a hypothesis), making and testing predictions based on the hypothesis, and using the findings to create new hypotheses and predictions.
Generally, predictions are tested using carefully-designed experiments. Based on the outcome of these...
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The Physiology of Taste01:24

The Physiology of Taste

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The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
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Sensory Perception: Organization of the Somatosensory System01:11

Sensory Perception: Organization of the Somatosensory System

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The somatosensory system is the central and peripheral nervous system component that senses and processes touch, pressure, pain, temperature, and body position or proprioception. The process of sensation takes place at three levels:
The receptor level:
The receptor level is the first stage of sensation. It involves the detection of a stimulus by specialized sensory receptors. The stimulus must arrive within the receptor's receptive field. Next, the receptor converts the energy of the...
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Gustation01:43

Gustation

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Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
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Assessment of Social Transmission of Food Preferences Behaviors
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The Interaction between Message Sensation Value and Food Neophobia in Communication about Insect-Based Foods: An

Roberta Riverso1, Mario Amato1, Fabio Verneau1

  • 1Department of Political Science, University of Naples Federico II, Via Rodinò 22/A, 80138 Naples, Italy.

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|January 8, 2023
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Summary

Edible insects offer sustainable nutrition, but consumer reluctance persists. Message Sensation Value (MSV) and food neophobia significantly influence the willingness to eat insect-based foods, suggesting targeted communication strategies.

Keywords:
Acheta domesticusconsumer behaviorfood sustainabilitynovel foods

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Area of Science:

  • Food Science
  • Consumer Psychology
  • Sustainable Agriculture

Background:

  • Insects are a nutritionally rich and environmentally sustainable alternative protein source.
  • Consumer acceptance of edible insects is hindered by food neophobia.
  • Message Sensation Value (MSV) is a key factor in persuasive communication.

Purpose of the Study:

  • To investigate the effectiveness of different Message Sensation Value (MSV) levels in promoting insect-based food consumption.
  • To examine the interaction between MSV and food neophobia on consumer willingness to eat insects.
  • To identify consumer segmentation strategies for enhancing communication about entomophagy.

Main Methods:

  • A computer-based experiment was conducted with 148 participants.
  • Participants were exposed to messages with varying levels of MSV.
  • The study measured the intention to consume insect-based food products.

Main Results:

  • MSV significantly impacts the willingness to consume insect-based foods.
  • Food neophobia also plays a significant role in consumer acceptance.
  • The interaction between MSV and food neophobia was a key predictor of consumption intention.

Conclusions:

  • Tailoring persuasive communication based on MSV and food neophobia can increase acceptance of edible insects.
  • Understanding consumer psychology is crucial for promoting sustainable food choices.
  • Novel pathways for consumer segmentation can be developed to improve entomophagy adoption.