TY - JOUR
T1 - Investigating Neophobia Towards New Food Technologies in Italy
T2 - The CoNF&TTI Cross-Sectional Study
AU - Protano, Carmela
AU - Valeriani, Federica
AU - Calella, Patrizia
AU - Caggiano, Giuseppina
AU - Bargellini, Annalisa
AU - Bianco, Aida
AU - Bianco, Lavinia
AU - Borzì, Salvatore
AU - Cataldo, Anastasia
AU - Colucci, Maria Eugenia
AU - Dallolio, Laura
AU - de Waure, Chiara
AU - Di Giuseppe, Gabriella
AU - Laganà, Pasqualina
AU - La Spada, Giuseppe
AU - Licata, Francesca
AU - Marchesi, Isabella
AU - Masini, Alice
AU - Montagna, Maria Teresa
AU - Napoli, Christian
AU - Oliva, Stefania
AU - Paduano, Giovanna
AU - Paduano, Stefania
AU - Pasquarella, Cesira
AU - Pelullo, Concetta Paola
AU - Persiani, Michela
AU - Romano Spica, Vincenzo
AU - Sacchetti, Rossella
AU - Scaioli, Giacomo
AU - Scicchitano, Concetta Arianna
AU - Siliquini, Roberta
AU - Triggiano, Francesco
AU - Veronesi, Licia
AU - Vitale, Katia
AU - Gallè, Francesca
N1 - Publisher Copyright:
© 2025 by the authors.
PY - 2025/9
Y1 - 2025/9
N2 - Background/Objectives: Food technology neophobia (FTN), defined as the reluctance to accept or consume foods produced with novel or emerging food technologies, represents a psychological barrier to the adoption of sustainable and innovative dietary practices. This cross-sectional study investigated the prevalence of food technology neophobia and its associated factors among Italian university students. Methods: A total of 1788 undergraduates from 13 universities completed a validated online questionnaire between February and October 2024. The instrument included the Food Technology Neophobia Scale (FTNS), environmental attitude items, and demographic and dietary questions. Results: The mean FTNS score was 51.2 ± 14.0, suggesting moderate levels of neophobia. Multivariate logistic regression identified several factors inversely associated with neophobia: male gender (OR = 0.73, p = 0.003), paternal university education (OR = 0.73, p = 0.024), studying in Northern Italy (OR = 0.64, p < 0.001), dietary supplement use (OR = 0.74, p = 0.003), and pro-environmental attitudes (OR = 0.97, p < 0.001). Conversely, being a commuter student was associated with increased neophobia (OR = 1.29, p = 0.031). Conclusions: These findings highlight the influence of socio-demographic, behavioral, and attitudinal factors on the acceptance of new food technologies. Tailored strategies are recommended to address FTN in specific subgroups, particularly among female, commuter, and Southern Italian students, to enhance receptivity to food innovation and support sustainable dietary transitions.
AB - Background/Objectives: Food technology neophobia (FTN), defined as the reluctance to accept or consume foods produced with novel or emerging food technologies, represents a psychological barrier to the adoption of sustainable and innovative dietary practices. This cross-sectional study investigated the prevalence of food technology neophobia and its associated factors among Italian university students. Methods: A total of 1788 undergraduates from 13 universities completed a validated online questionnaire between February and October 2024. The instrument included the Food Technology Neophobia Scale (FTNS), environmental attitude items, and demographic and dietary questions. Results: The mean FTNS score was 51.2 ± 14.0, suggesting moderate levels of neophobia. Multivariate logistic regression identified several factors inversely associated with neophobia: male gender (OR = 0.73, p = 0.003), paternal university education (OR = 0.73, p = 0.024), studying in Northern Italy (OR = 0.64, p < 0.001), dietary supplement use (OR = 0.74, p = 0.003), and pro-environmental attitudes (OR = 0.97, p < 0.001). Conversely, being a commuter student was associated with increased neophobia (OR = 1.29, p = 0.031). Conclusions: These findings highlight the influence of socio-demographic, behavioral, and attitudinal factors on the acceptance of new food technologies. Tailored strategies are recommended to address FTN in specific subgroups, particularly among female, commuter, and Southern Italian students, to enhance receptivity to food innovation and support sustainable dietary transitions.
KW - environmental attitude
KW - food neophobia
KW - food technology
KW - food technology neophobia
KW - novel food
KW - sustainability
KW - undergraduates
UR - https://www.scopus.com/pages/publications/105015894914
U2 - 10.3390/nu17172825
DO - 10.3390/nu17172825
M3 - Article
SN - 2072-6643
VL - 17
JO - Nutrients
JF - Nutrients
IS - 17
M1 - 2825
ER -