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master's thesis
Stav potrošača i njihovo prihvaćanje kultiviranog (in vitro) mesa
Zagreb: University of Zagreb, Faculty of Agriculture, 2021. urn:nbn:hr:204:624749
Ardalić, Ema
University of Zagreb
Faculty of Agriculture
Marketing and Innovation in Agribusiness

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Ardalić, E. (2021). Stav potrošača i njihovo prihvaćanje kultiviranog (in vitro) mesa (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:624749

Ardalić, Ema. "Stav potrošača i njihovo prihvaćanje kultiviranog (in vitro) mesa." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:624749

Ardalić, Ema. "Stav potrošača i njihovo prihvaćanje kultiviranog (in vitro) mesa." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:624749

Ardalić, E. (2021). 'Stav potrošača i njihovo prihvaćanje kultiviranog (in vitro) mesa', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:624749

Ardalić E. Stav potrošača i njihovo prihvaćanje kultiviranog (in vitro) mesa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2021 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:204:624749

E. Ardalić, "Stav potrošača i njihovo prihvaćanje kultiviranog (in vitro) mesa", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:204:624749

Metadata
TitleStav potrošača i njihovo prihvaćanje kultiviranog (in vitro) mesa
Title (english)Consumers attitudes and acceptance of cultivated meat
AuthorEma Ardalić
MentorMarija Cerjak (mentor)
Committee memberMarija Cerjak (predsjednik povjerenstva)
Committee memberDanijel Karolyi (član povjerenstva)
Committee memberDamir Kovačić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Marketing and Innovation in Agribusiness)
Zagreb
Defense date and country2021-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Rastom globalne populacije povećava se i potražnja za mesom i mesnim proizvodima. To dovodi do rasta stočarske proizvodnje, najvećeg korisnika poljoprivrednog zemljišta, što negativno pridonosi klimatskim promjenama i predstavlja ogroman izazov za održivost sustava proizvodnje hrane. Osim toga, ljudi sve više obraćaju pažnju na dobrobit životinja, ali i traže zdravije i sigurnije meso. Mogući odgovor na te izazove predstavlja proizvodnja kultiviranog (in vitro) mesa. Iako takvo meso nudi brojne prednosti, potrošači su često skeptični prema hrani iz laboratorija, uključujući i kultivirano meso. Stoga je važno utvrditi stavove potrošača i njihovu spremnost na konzumaciju takvog mesa. Provedeno anketno istraživanje je pokazalo da potrošači malo znaju o kultiviranom mesu te da nemaju jasno izražen stav o tom mesu. Utvrđen je tip potrošača koji su u prosjeku spremniji na konzumaciju kultiviranog mesa. Rezultati potvrđuju mnoge sličnosti hrvatskih potrošača s potrošačima iz drugih istraživanja na ovu temu.
Abstract (english)
With the growth of the global population, the demand for meat and meat products is also increasing. This leads to the growth of livestock production, the largest user of agricultural land, which negatively contributes to climate change and poses a huge challenge to the sustainability of the food production system. In addition, people are increasingly paying attention to animal welfare, but also looking for healthier and safer meat. A possible answer to these challenges is the production of cultured (in vitro) meat. Although such meat offers a number of benefits, consumers are often skeptical of laboratory foods, including cultured meat. It is therefore important to determine the attitudes of consumers and their willingness to consume such meat.A survey conducted showed that consumers know little about cultivated meat and that they do not have a clear opinion about that meat. The type of consumers who are on average more willing to consume cultivated meat was determined. The results confirm many similarities between Croatian consumers and consumers from other research on this topic.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:624749
Study programmeTitle: Organic Agriculture with Agrotourism
Study programme type: university
Study level: graduate
Academic / professional title: magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma (magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to authenticated users
Terms of useLicence In copyright icon
Created on2021-12-21 11:25:20