3D 프린티드 푸드의 속성이 지각된 가치와 태도, 구매의도에 미치는 영향

• Published in: 동아시아식생활학회지 Vol. 29; no. 2; pp. 102 - 111
• Main Authors: 황경회(Kyeong-Hoe Hwang), 양지원(Ji-Won Yang), 이경희(Kyung-Hee Lee)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.04.2019
• Subjects: 생활과학; purchase intention; perceived value; 3D printer; 3D printed food; attitude
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2019.4.29.2.102

Three-dimensionally printed foods will provide a variety of new possibilities within the food industry. From the realization of complex food design to personalized nutritional diets, 3D printed foods may provide many innovations in the manufacturing and supply of food. The success of this endeavor requires careful evaluation of consumer perception, as well as the need and fear of stakeholders. This study aimed to explore consumer perception regarding this new technology. We set up an experiment in which adults consumed 3D printed foods and collected data from online and offline questionnaires. The hypothesis was verified through the structural equation model. Most of the attributes of 3D printed foods were perceived positively with respect to the values, attitudes, and purchasing intentions. Through these studies, we were able to see what attributes consumers felt most important in 3D printed foods and laid the foundations for future marketing plans of the foods. KCI Citation Count: 3