Impact of perceived risk on functional food development
University of South Bohemia in České Budějovice
Université Jean Moulin Lyon III
perception of the risk, consumption, functional foods, risk reduction strategies
Confronted to the more and more alarming information published by all the media, the consumer notifies increasingly potential risks issued from his alimentation. The article aims to explore conswners' attitudes to these risks and mode of solution of the problems related with the risks. It could give an instruction to the producers for introduction of functional foods in their markets.
Acta Universitatits Bohemiae Meridionalis (ISSN 1212-3285, online 2336-4297) University of South Bohemia in České Budějovice, Faculty of Economics Studentská 13, 370 05 České Budějovice, Czech Republic Contact: firstname.lastname@example.org; Phone Number: +420 38 777 2486