Risk Perceptions and Behaviours of Food Engineering Students About Food Safety: The Case Study of Hatay Mustafa Kemal University

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dc.contributor.authorÇelik, Ahmet Duran
dc.date.accessioned2024-09-19T16:22:24Z
dc.date.available2024-09-19T16:22:24Z
dc.date.issued2021
dc.departmentHatay Mustafa Kemal Ăśniversitesien_US
dc.description.abstractFood safety is an important issue that concerns every consumer. In order to ensure food safety, the level of consumers’ awareness is important as well as the psychical environment of the food production process. According to some previous studies about food safety, a significant portion of food poisoning or various food-related illnesses are caused by improper food practices at home. This study aimed at determining the knowledge level, behaviour, and risk perception of food engineering students regarding food safety. According to the research results: 74,79% of the students \"always\" look at the expiration dates of food products while shopping; they trust supermarkets the most when purchasing meat products; and they consider genetically modified products (GMOs) to be the most risky food product groupen_US
dc.identifier.doi10.24925/turjaf.v9i7.1237-1241.3866
dc.identifier.endpage1241en_US
dc.identifier.issn2148-127X
dc.identifier.issue7en_US
dc.identifier.startpage1237en_US
dc.identifier.trdizinid465733en_US
dc.identifier.urihttps://doi.org/10.24925/turjaf.v9i7.1237-1241.3866
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/465733
dc.identifier.urihttps://hdl.handle.net/20.500.12483/15823
dc.identifier.volume9en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisien_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleRisk Perceptions and Behaviours of Food Engineering Students About Food Safety: The Case Study of Hatay Mustafa Kemal Universityen_US
dc.typeArticleen_US

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