ArticleFoods (Basel, Switzerland)2023
Perceptions of Food among College Students in the Field of Food Science: A Food Sustainability Approach.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Conceptions of food healthiness among nutrition and food science undergraduates: A mixed-methods study in a Spanish university.PloS one · 2026Article
- The Relationship Between Emotion Regulation and Perceptions of Body Image, Health, and Eating in Food Science College Students.International journal of environmental research and public health · 2025Article
- Edible Insects: Consumption, Perceptions, Culture and Tradition Among Adult Citizens from 14 Countries.Foods (Basel, Switzerland) · 2024Article
- What Is Considered Healthy Eating? An Exploratory Study among College Students of Nutrition and Food Science.Nutrients · 2024Article
- Sustainable flavor, healthy future: toward a green transition of the UPV in the food sector.Frontiers in psychology · 2024Article
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Authors and funding
8 authors.
Funding
Abstract
The complex concept of food sustainability has become crucial in all spheres of life. Dietitians, food scientists, and technologists are in a unique position to promote sustainability in food systems. However, the perceptions of food sustainability among food science professionals and college students are under-researched, particularly in Spain. The aim of this study was therefore to analyze perceptions related to food and to food sustainability in a sample of Human Nutrition and Dietetics (HND) and Food Science and Technology (FST) students in Barcelona (Spain). An exploratory and descriptive cross-sectional study was carried out using qualitative and quantitative methodology and convenience sampling. Two focus groups and an online questionnaire were conducted (300 participants completed the survey, 151 from HND and 149 from FST). Although the students expressed concern about food sustainability, their dietary choices were primarily associated with or influenced by taste/pleasure and health/nutrition. The issue of sustainability seemed more internalized by women than men, whereas the generalized conception of a sustainable diet was essentially based on environmental aspects, with socioeconomic dimensions largely overlooked. The concept of sustainability should be promoted among food science students in all its multidimensionality, and actions need to be implemented that bring sustainability closer to students' social practices, which should be incorporated into all university education and that is taught by professors duly trained in the subject.
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