ハイブリッド肉製品に関する消費者の心理的コンストラクション: スコーピングレビュープロトコル
Jasmijn de Veld1, Ceren Pekdemir2, Gill Ten Hoor1
1Department of Work and Social Psychology, Faculty of Psychology and Neuroscience Maastricht University, The Netherlands.
PloS one
|February 18, 2026
まとめ
このスコーピングレビュープロトコルは,ハイブリッド肉製品に関する消費者心理に関する証拠をマップします. 持続可能なタンパク質消費を促進するための態度と受け入れを理解することを目的としています.
科学分野:
- 食品科学と技術 食品科学と技術
- 消費者心理学 消費者心理について
- 持続可能な消費 持続可能な消費
背景:
- 世界の肉消費量の増加は,環境と健康にリスクをもたらしています.
- ハイブリッド肉製品は,持続可能なタンパク質移行経路を提供します.
- ハイブリッド肉の消費者心理に関する包括的な概要は欠けている.
研究 の 目的:
- ハイブリッド肉製品に関連する消費者の心理的コンストラクションに関する既存の証拠をマッピングする.
- ハイブリッド肉の受け入れと消費に影響を与える主要な心理的結果を特定する.
- 持続可能なタンパク質に対する消費者の行動に関する将来の研究のための基盤を提供すること.
主な方法:
- 人口,概念,文脈 (PCC) フレームワークを利用したスコーピングレビュープロトコル.
- ジョアンナ・ブリッグス研究所 (JBI) の方法論とPRISMA-ScRの報告ガイドラインの遵守.
- 複数のデータベースを介して2025年12月までの体系的な文献検索;データ抽出と記述的なテーマ分析.
主要な成果:
- このセクションでは,スクーピングレビューが完了すると,その調査結果を要約します.
- 予想される結果には,一般的な心理的構造 (例えば,態度,認識) と結果 (例えば,受け入れ,購入の意図) の識別が含まれます.
- レビューでは,消費者の人口統計と製品の特徴に基づいて,調査結果を分類します.
結論:
- この議定書は,消費者心理とハイブリッド肉製品に関する現在の知識を統合するための厳格なアプローチを概説しています.
- この調査結果は,ハイブリッド肉の採用を奨励し,持続可能な食生活を支援するための戦略を策定する.
- このレビューは,研究のギャップを明らかにし,新しいタンパク質源の消費者の受け入れに関する将来の調査を導き出します.
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