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Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence


Public and environmental health

Publication Details

Successfully submitted for the award of Master of Science Food Safety Management to the Technological University Dublin in 2020


Food industry and governmental organisations are continuously working on innovative food processing technologies in order to produce safe foods without causing undesirable changes in the food products. Food is a very sensitive area so consumers are conservative in accepting food products produced from novel technologies compared to other products. Food is basic needs of humans and it is becoming more and more globalized recently, but public perceptions are not same in different countries. The aim of this research was to investigate consumer attitudes toward novel food processing technologies in Republic of Ireland. A quantitative research was conducted and data was collected by using a questionnaire as a research instrument. The collected data was analysed by using SPSS (Statistical Package for the Social Sciences) Version 26. Five novel food processing technologies selected in this study as; Genetically Modified Organisms (GMO), Irradiation, Nanotechnology, Thermal Emerging Novel Food Processing Technologies (Radio Frequency Heating and Ohmic Heating) and Non-Thermal Emerging Novel Food Processing Technologies (Pulsed Electric Field, Ultrasound, High Pressure Processing). Level of awareness and perception of risks and benefits with respect to these technologies are investigated. Three clusters were identified as; technological enthusiasts (17.7%), technological neutrals (46.6%) and technological sceptics (35.7%). It is found that public trust in Irish governmental organisations, EU Regulatory bodies and academic/health professionals are significantly related to the acceptance of emerging novel food processing technologies.


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