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Perception of Food Quality by Consumers: Literature Review

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  • Tomas Sadilek

Abstract

This study aims to analyse the elements which contribute most to defining the quality of a food product. Geographical provenance, age, propensity to read the label on products, scientific knowledge and self-assessment of knowledge on food safety-related issues emerged as the main differences between the two groups. The perception of quality appears to affect purchase decisions and dietary patterns. The description of the consumer groups who use the same elements to define quality provided a useful insight into consumer choices and potential risk-exposure behaviours. The study of these aspects is therefore relevant for designing effective and targeted communication actions, not only for companies but also for public institutions in charge of safeguarding public health.

Suggested Citation

  • Tomas Sadilek, 2019. "Perception of Food Quality by Consumers: Literature Review," European Research Studies Journal, European Research Studies Journal, vol. 0(1), pages 52-62.
    • Handle: RePEc:ers:journl:v:xxii:y:2019:i:1:p:52-62
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    References listed on IDEAS

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    1. Grunert, Klaus G., 2011. "Sustainability in the Food Sector: A Consumer Behaviour Perspective," International Journal on Food System Dynamics, International Center for Management, Communication, and Research, vol. 2(3), pages 1-12, December.
    2. Ortega, David L. & Wang, H. Holly & Wu, Laping & Olynk, Nicole J., 2011. "Modeling heterogeneity in consumer preferences for select food safety attributes in China," Food Policy, Elsevier, vol. 36(2), pages 318-324, April.
    3. Steenkamp, Jan-Benedict E. M., 1990. "Conceptual model of the quality perception process," Journal of Business Research, Elsevier, vol. 21(4), pages 309-333, December.
    4. Bocker, Andreas & Hanf, Claus-Hennig, 2000. "Confidence lost and -- partially -- regained: consumer response to food scares," Journal of Economic Behavior & Organization, Elsevier, vol. 43(4), pages 471-485, December.
    5. Banterle, Alessandro & Cavaliere, Alessia & Ricci, Elena Claire, 2013. "Food Labelled Information: An Empirical Analysis," International Journal on Food System Dynamics, International Center for Management, Communication, and Research, vol. 3(2), pages 1-15, January.
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    Cited by:

    1. Bojana Kalenjuk Pivarski & Stefan Šmugović & Dragana Tekić & Velibor Ivanović & Aleksandra Novaković & Dragan Tešanović & Maja Banjac & Bojan Đerčan & Tatjana Peulić & Beba Mutavdžić & Jasmina Lazarev, 2022. "Characteristics of Traditional Food Products as a Segment of Sustainable Consumption in Vojvodina’s Hospitality Industry," Sustainability, MDPI, vol. 14(20), pages 1-19, October.
    2. Agnieszka Dudziak & Monika Stoma & Emilia Osmólska, 2023. "Analysis of Consumer Behaviour in the Context of the Place of Purchasing Food Products with Particular Emphasis on Local Products," IJERPH, MDPI, vol. 20(3), pages 1-23, January.
    3. Marco Francesco Mazzù & Angelo Baccelloni & Ludovico Lavini, 2022. "Injecting trust in consumer purchase intention through blockchain: evidences from the food supply chain," Italian Journal of Marketing, Springer, vol. 2022(4), pages 459-482, December.

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    More about this item

    Keywords

    Quality label; information needs; consumers’ perception.;
    All these keywords.

    JEL classification:

    • M31 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Marketing and Advertising - - - Marketing
    • L83 - Industrial Organization - - Industry Studies: Services - - - Sports; Gambling; Restaurants; Recreation; Tourism

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