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The purpose of this research is to address a gap in the existing literature by thoroughly examining how organizational political behavior influences employee job satisfaction. The study aims to provide new insights and contribute valuable understanding to the university setting.

Data were collected using self-administered questionnaires from educators at public and private universities in India. The hypothesized model was tested using variance-based partial least squares structural equation modeling (PLS-SEM) on a sample of 405 university employees. The study further explores key constructs based on the reactions of teaching faculty to political behavior within organizations.

The study reveals that constructs such as reasons, friendliness, bargaining, assertiveness, coalitions and upward appeal are positively correlated with job satisfaction. Additionally, the results highlight a strong predictive relevance between job satisfaction and organizational political behavior. The findings also confirm that employees’ job satisfaction is significantly influenced by their experiences with political behavior within their organizations.

This study offers insightful findings that can be utilized by higher education institutions in crafting their policies and improving job satisfaction among their teaching staff. The study’s findings indicate that a high level of employee engagement can mitigate the adverse effects of organizational politics on job satisfaction.

There is a notable gap in research regarding the impact of organizational politics on employee job satisfaction within the workplace. This study addresses this gap by providing valuable insights into how organizational politics affect job satisfaction, specifically among university employees.

Purpose: Consumer acceptance is considered the most important factor in functional food success and is given top priority in new product development. This study focussed on finding factors that influence consumer perceptions about active food and the pattern of active food consumption. This chapter aims to provide a deeper understanding of taste trading based on a consumer decision-making framework.

Research Methodology: Cross-sectional consumer data were collected by floating G-Doc containing the questionnaire which was supposed to be answered by people according to their behaviours, preferences, knowledge regarding functional foods etc. It contained questions about their income, gender, preference towards functional foods, factors affecting decision-making while purchasing functional foods etc.

Results of the Study: The findings suggest that the consumers' attitude towards functional foods was mainly influenced by the quality and suitability of the product. Purchase intent was found based on age, literacy of population, income and health benefits of active foods. Awareness of functional foods and their price significantly affected the purchase of functional foods. Most people were willing to spend more on functional foods in the future regardless of the taste and provided high quality and product suitability.