00000nam a22000004a 4500 UP-1685954869149773117 Buklod 20240320122747.0 m |o d | ta 240314s2024 xxu rm |||| u|eng d DCHE rda eng LG 993.5 2024 F66 A26 Acosta, Leila Sigrid A. author. Consumer knowledge, attitude, and perception toward microalgae as food in the Philippines Leila Sigrid A. Acosta; Jin Mark DG Pagulayan, PFT, thesis adviser. Quezon City College of Home Economics, University of the PHilippines Diliman [2024] xi, 71 leaves illsutrations 28 cm. text rdacontent unmediated rdamedia volume rdacarrier Thesis (Bachelor of Science in Food Technology) -- University of the Philippines Diliman Februrary 2024. Bibliography: pages 39-53. Thesis classification: F While microalgae are considered to be great alternative food due to their nutritional composition and imparted benefits, there is an evident lack of available microalgae-containing products in the market. To better understand their application as food in the Philippines, the study determined the Filipino consumers’ knowledge, attitude, and perception (KAP) towards the use of microalgae as food in the Philippines. A survey questionnaire was administered among 400 Filipino respondents composed of both male and female, aged 18-59 yrs old. Results showed that respondents had average knowledge about microalgae with mean scores being significantly different (p<0.05) among various age groups, educational attainment, and household income. Majority of respondents strongly agreed that microalgae is innovative and interesting but the lack of available information about it deters consumers to be informed further. Factor analysis revealed that attitudes toward microalgae are influenced by perceived benefits, expected sensory quality of food, and food product information. Overall, the study showed that microalgae is positively perceived by Filipino consumers despite the lack of information available to the general public and that there is interest in these innovative products. Findings from this study could be used by government agencies and food manufacturing companies as a basis for the need of proper risk assessment and risk communication to inform consumers about the benefits of microalgae as food. Microalgae Philippines Food. Consumers Attitudes. Pagulayan, Jin Mark DG thesis adviser. Available for University of the Philippines Diliman via Digital Archives. Click here to access https://digitalarchives.upd.edu.ph/item/61083/971/c7C4idIGkkmkl7gIhCciblF0 FI UP UPD DCHE LG 993.5 2024 F66 A26 Thesis