Date of Award

2024

Document Type

Master Thesis

Degree Name

Masters of Science (Research)

Department

BIOLOGICAL SCIENCES

First Advisor

Dr Craig Murphy

Second Advisor

Dr Caroline Coleman-Vaughan

Third Advisor

Dr Sinéad McCarthy

Abstract

3D printing technology has been established since the early 1980s by the inventor Charles Hull, with its initial applications in the moulding of plastic veneers for furniture. More recently, 3D printing has been gaining popularity as a food technology due to its potential benefits, such as personalised nutrition and reduced environmental impact. This study explored the consumer acceptability of 3D printed dairy snacks across participants in the UK and Ireland, through an online survey and sensory trials. The online survey was designed and distributed across 402 UK participants and 400 Irish participants. The sensory trial was conducted with a group of 30 at Teagasc, Ashtown, Dublin, where the impact of the provision of information was measured on sensory attributes of 3D printed dairy products versus traditionally produced dairy products. The consumer survey produced two meaningful clusters, those who were “3D acceptors” and “3D rejecters”. Through further analysis, the data showed those who were younger, male and located within the UK were the most accepting of 3D printing technology in food. Those who were “3D acceptors” showed a higher level of innovativeness compared to “3D rejecters”. Furthermore, “3D acceptors” were more positive towards the benefits that new food technology could bring. Sensory characteristics were rated highest across all participants in the survey, highlighting its importance in the development of any new food product. The sensory trial data showed that the provision of information, stating that the samples had been produced using 3D printing technology, had a negative impact on the liking of the cheese products’ sensory attributes, such as flavour and texture, even though the samples were in fact produced using conventional means. However, overall, the 3D printed cheese was still considered acceptable regardless of the production method. This study has identified potential target groups that are willing to purchase and consume 3D printed dairy snacks, however, further education or marketing may be required to increase x consumers’ embracing of 3D printed food in the future. Further research would be recommended to gain a deeper understanding of these consumer segments and design appropriate marketing strategies to target them.

Access Level

info:eu-repo/semantics/openAccess

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