K) Ready-To-Eat Food Consumption Practices and Food Safety Knowledge of Consumers

Introduction:

This study was aimed to evaluate consumers’ consumption practices of ready-to-eat (RTE) foods, food safety knowledge, and the relationship to gender and education level. Female respondents and those with higher education level generally had better food safety knowledge. This study could benefit RTE food marketers in gaining better insights into consumers’ behaviour patterns towards RTE food. This study could also contribute to knowing the baseline knowledge of consumers in food safety as it is essential for the development of effective health educational programmes.

Publication



Journal

1. Anusha, A.C.S., Tunung, R., Kavita, C., Ribka, A., Chandrika, M. (2020). Ready-to-eat food consumption practices, food safety knowledge and relation to gender and education level of consumers. Food Research 4 (5): 1537 – 1544.

   
   

Proceeding

1. Tunung, R., Anusha, A.C.S., Kavita, C. (2019). Consumers’ consumption practices of ready-to-eat foods and food safety knowledge. International Conference on Social Sciences and Humanities (ICOSSH) 2019.

For more further enquiries:

Dr. Tunung Robin
Senior Lecturer
Department of Social Science and Management
Faculty of Humanities, Management and Science
Universiti Putra Malaysia Bintulu Sarawak Campus
Tel: +6086 855316
Email: tunungrobin@upm.edu.my

Updated:: 17/09/2020 [lanz]