British Food Journal: Volume 112 Issue 5

New food processing technologies as a paradigm of safety and quality

Dolores Rodrigo, Fernando Sampedro, A. Silva, Alfredo Palop, Antonio Martínez

Most of the preservation processes are based on temperature control; they are economical, safe and well established. However, for certain foods these processes modify the valuable…

Sustainability as a new paradigm regarding food consumption

Karolin Schacht, Walter Leal Filho, Wolfgang Koppe, Gunvor Struksnaes, Mechthild Busch‐Stockfisch

The purpose of this paper is to discuss the concept of sustainability as a new paradigm regarding food consumption and, by means of a case study from the aquaculture sector, to…

Innovation with traditional products: Chemical characterization of a traditional Portuguese meat sausage, aiming at PGI certification

Nuno V. Brito, Delfina Santos, Ana P. Vale, Isabel M. Afonso, Eulália Mendes, Susana Casal, M.B.P.P. Olveira

The purpose of this work is the physicochemical characterization of a traditional Portuguese meat sausage, “Chouriça de carne de Melgaço”, including its lipid profile, taking into…

New paradigm for patterns of home packaged food intake

M.F.F. Poças, J.C. Oliveira, H.J. Pinto, M.E. Zacarias, T. Hogg

The purpose of this paper is to describe a pilot study characterizing the domestic usage of food packaging (amount and type) at the household level.

Ageing and food consumption in Portugal: new or old paradigms?

Cecília de Morais, Cláudia Afonso, M.D.V. de Almeida

The purpose of this paper is to illustrate the effects of ageing on food choice according to Portuguese elderly narratives within an eight‐country research project, the Food in…

Public perceptions of food‐related hazards: an application to Portuguese consumers

Luís Miguel Cunha, Ana Pinto de Moura, Zulmira Lopes, Maria do Céu Santos, Isidro Silva

The purpose of this research is to assess public perception of food‐related hazards by Portuguese consumers at major metropolitan areas. A contrast was searched between…

Food consumer science post‐graduate courses: comparison of face‐to‐face versus online delivery systems

Ana Pinto de Moura, Luís Miguel Cunha, Ulisses Miranda Azeiteiro, Luísa Aires, Pedro Graça, Maria Daniel Vaz de Almeida

The purpose of this paper is to compare face‐to‐face versus online course delivery systems in the area of food consumption and to analyse the students' expectations and…

Introducing "the new food choice and consumer paradigms"

Ana Pinto de Moura, Luís Miguel Cunha, Ulisses Miranda Azeiteiro, Walter Leal Filho