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master's thesis
Stavovi potrošača prema sladoledima dostupnima na tržištu Republike Hrvatske
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:053325
Baksa, Stella
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Baksa, S. (2023). Stavovi potrošača prema sladoledima dostupnima na tržištu Republike Hrvatske (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:053325

Baksa, Stella. "Stavovi potrošača prema sladoledima dostupnima na tržištu Republike Hrvatske." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:053325

Baksa, Stella. "Stavovi potrošača prema sladoledima dostupnima na tržištu Republike Hrvatske." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:053325

Baksa, S. (2023). 'Stavovi potrošača prema sladoledima dostupnima na tržištu Republike Hrvatske', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:053325

Baksa S. Stavovi potrošača prema sladoledima dostupnima na tržištu Republike Hrvatske [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 April 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:053325

S. Baksa, "Stavovi potrošača prema sladoledima dostupnima na tržištu Republike Hrvatske", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:053325

Metadata
TitleStavovi potrošača prema sladoledima dostupnima na tržištu Republike Hrvatske
Title (english)Consumers' Attitudes towards Ice Creams Available on the Market in Croatia
AuthorStella Baksa
MentorMirela Lučan Čolić (mentor)
MentorInes Banjari (komentor)
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberMirela Lučan Čolić (član povjerenstva)
Committee memberInes Banjari (član povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2023-10-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Funkcionalna hrana je hrana koja pozitivno utječe na jednu ili više funkcija našeg organizma smanjujući rizik od razvoja pojedinih bolesti. Ne postoji točno određena definicija funkcionalne hrane, no postoje propisi kojima se regulira funkcionalna hrana i funkcionalni sastojci takve hrane. Cilj istraživanja bio je utvrditi postoje li i koliko ima funkcionalnih sladoleda na tržištu te ispitati potrošače o učestalosti konzumacije sladoleda. Analizom tržišta prema metodi Dunford i sur. (2012) napravljena je baza od 185 sladoleda, od kojih 63 pripada skupini funkcionalnih sladoleda. Ukupno 99,1 % ispitanika konzumira sladoled. Gotovo dvije trećine ispitanika (68,9 %) sladoled konzumira uglavnom tijekom ljeta. Ispitanici, njih 84 %, sladoled kupuje u velikim supermarketima te im je prilikom odabira sladoleda najbitniji okus (71,8 %), a najmanje bitan aspekt je dostupnost kroz godinu (20,3 %). Potrošači bi na tržištu voljeli vidjeti više funkcionalnih sladoleda, primjerice sa većim udjelom proteina ili s manje kalorija. Navedeni rezultati govore kako su ispitanici osviješteni te upućeni o dobrobitima funkcionalne hrane.
Abstract (english)
Functional food is food that positively affects one or more functions of our organism, reducing the risk of developing certain diseases. There is no exact definition of functional food, but there are regulations that regulate functional food and the functional ingredients of such food. The goal of the research was to determine whether and how many functional ice creams exist on the market and to survey consumers about the frequency of ice cream consumption. By analyzing the market according to the method of Dunford et al. (2012), a database of 185 ice creams was created, of which 63 belong to the group of functional ice creams. Almost 99.1% of respondents consume ice cream. More than half of respondents (68.9%) consume ice cream mainly during the summer. Respondents, 84% of them, buy ice cream in large supermarkets, and when choosing ice cream, taste is the most important aspect (71.8%), and the least important aspect is availability throughout the year (20.3%). After the survey, consumers would like to see more functional ice creams on the market, for example with a higher protein content or fewer calories. The above results show that the respondents were aware and informed about the benefits of functional food.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:053325
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) icon
Created on2023-10-04 12:38:01