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.
Investigating Neophobia Towards New Food Technologies in Italy: The CoNF&TTI Cross-Sectional Study / Protano, Carmela; Valeriani, Federica; Calella, Patrizia; Caggiano, Giuseppina; Bargellini, Annalisa; Bianco, Aida; Bianco, Lavinia; Borzì, Salvatore; Cataldo, Anastasia; Colucci, Maria Eugenia; Dallolio, Laura; De Waure, Chiara; Di Giuseppe, Gabriella; Laganà, Pasqualina; La Spada, Giuseppe; Licata, Francesca; Marchesi, Isabella; Masini, Alice; Montagna, Maria Teresa; Napoli, Christian; Oliva, Stefania; Paduano, Giovanna; Paduano, Stefania; Pasquarella, Cesira; Pelullo, Concetta Paola; Persiani, Michela; Romano Spica, Vincenzo; Sacchetti, Rossella; Scaioli, Giacomo; Scicchitano, Concetta Arianna; Siliquini, Roberta; Triggiano, Francesco; Veronesi, Licia; Vitale, Katia; Gallè, Francesca. - In: NUTRIENTS. - ISSN 2072-6643. - 17:17(2025). [10.3390/nu17172825]
Investigating Neophobia Towards New Food Technologies in Italy: The CoNF&TTI Cross-Sectional Study
Protano, Carmela;Bianco, Lavinia;Napoli, Christian;
2025
Abstract
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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
