1. INFLUENCE OF CONSUMER PERCEPTION ON NEW FOOD PRODUCT DEVELOPMENT

2. Cultural differences and market specifities European Food Habits

3. 1.0 ECTS AIM:  Develop awareness of the different eating patterns in some EU countries  Understand some of the historical reasons for specific eating habits in some EU countries

4. After succesful completion of this unit you should be able to: discuss the different eating habits in some countries in Europe discuss some of the historical reasons for specific eating habits in some EU countries discuss implications of different eating habits on new product development communicate with others on the module electronically. present material in appropriate oral and written formats

5. EU Food Habits  Most influential are:???  Historical reasons  Habits  Price  Availibility  Positive and negative emotions

6. Questionnaire  To find out:  The different eating habits  Choice of food products  Beliefs in eating/food  Belief in health products  Belief in law rules

7. Food Choices  What are Europeans thinking of food?  74% Quality or fresness of the food  43% Price  38 % Taste  29% Healthy eating  24% Family habits

8. Project  Start making a research protocol with assumptions and hypotheses  Use literature to support your hypotheses  Mail the questionnaires  Summarise the data from the questionnaiers  Compare them with your hypotheses  Formulate on base of the results a recommendation for a new product concept or intervention

9. Your new concept  How could you launch it on the EU market ?????????  What is the weakness and what is the strenght of your new concept?