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Refugees, Albanian --- Nationalité --- Violence chez les jeunes --- Réfugiés albanais --- 314.74 <493> --- 314.74 <714> --- Buitenlandse migratie. Emigratie. Immigratie. Remigratie. Repatriering --(demografie)--België --- Buitenlandse migratie. Emigratie. Immigratie. Remigratie. Repatriering --(demografie)--Québec. Frans-Canada --- 314.74 <714> Buitenlandse migratie. Emigratie. Immigratie. Remigratie. Repatriering --(demografie)--Québec. Frans-Canada --- 314.74 <493> Buitenlandse migratie. Emigratie. Immigratie. Remigratie. Repatriering --(demografie)--België --- Nationalité --- Réfugiés albanais --- 343.969 --- 323.2 --- 323.2 Burgerbevolking in relatie tot de staat. Burger en staat --- Burgerbevolking in relatie tot de staat. Burger en staat --- 343.969 Geweld in het algemeen --- Geweld in het algemeen --- Citizenship --- Youth and violence --- Citoyenneté --- vluchtelingen --- emigratie --- immigratie --- Albanië --- België --- Albanais --- Albanais. --- Albanians --- Albanians. --- Citoyenneté. --- Communication interculturelle. --- Enfants d'immigrés --- Identité (psychologie). --- Intégration des immigrants. --- Kosovans --- Kosovar. --- Kosovars --- Multiculturalisme. --- Refugees --- Refugees. --- Réfugié politique. --- Réfugiés albanais. --- Réfugiés --- Violence --- Violence. --- Identité collective --- Intégration --- Intégration. --- Rehabilitation --- Services --- Albania. --- Belgique. --- Belgium. --- Québec (Province). --- Québec. --- Albanië. --- België.

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The concept of cross-cultural perspectives in research in food is important in general and particularly so in relation to human perception in food and health. Food concepts are very different across different jurisdictions. Different markets and cultures have varying perspectives on what is considered a palatable, acceptable, or useful food or food product; in simple terms, one size does not at all in the majority of cases. Specific markets thus need targeted food design, to be successful from a myriad of perspectives. In this Special Issue anthology "Food, Health and Safety in Cross-Cultural Consumer Contexts", we bring together articles that show the wide range of studies from fundamental to market applicability currently in focus in sensory and consumer science in food, health, and safety cross-cultural contexts. From the included perspectives, it is abundantly clear that there is a need for much knowledge related to future food design linked to cross-cultural contexts and that this will continue to be critical to the success of food transfer in global food markets.

Research & information: general --- Biology, life sciences --- Food & society --- fruit chips --- hedonic based projective mapping --- hedonic transfer --- cross-culture --- consumer liking --- cross-cultural --- post-ingestive food pleasure --- food reward --- post-ingestive sensation --- satisfaction --- china --- Denmark --- coffee --- temperature --- risk --- food service industry --- Brazil --- Waterford Blaa --- cross-cultural consumer differences --- sensory attributes --- gender differences --- age differences --- PGI status --- oat products --- consumers --- liking --- Check-All-That-Apply --- China --- Finland --- individual differences --- taste mixtures --- model matrix --- taste primaries --- taste-taste interactions --- basic tastes --- hierarchical clustering --- consumer survey --- food safety --- food hygiene --- food handling --- consumer behavior --- risk perception --- healthy food consumption --- cultural consumer context --- microbiological risk --- health --- optimistic bias --- social trust --- information behavior --- certification mark --- purchase intention --- dairy --- diet --- butter preference --- sensory --- volatiles --- meat substitute --- meathybrid --- consumer preference --- plant-based proteins --- food quality --- Kosovar consumers --- Albanian consumers --- Western Balkan countries --- bootstrapping --- beef --- traceability system --- marketing --- consumer --- safety food --- cross cultural study --- questionnaire --- organic foods consumerism --- food innovation adoption --- food security --- circular economy --- health consciousness --- environmental concern --- fruit chips --- hedonic based projective mapping --- hedonic transfer --- cross-culture --- consumer liking --- cross-cultural --- post-ingestive food pleasure --- food reward --- post-ingestive sensation --- satisfaction --- china --- Denmark --- coffee --- temperature --- risk --- food service industry --- Brazil --- Waterford Blaa --- cross-cultural consumer differences --- sensory attributes --- gender differences --- age differences --- PGI status --- oat products --- consumers --- liking --- Check-All-That-Apply --- China --- Finland --- individual differences --- taste mixtures --- model matrix --- taste primaries --- taste-taste interactions --- basic tastes --- hierarchical clustering --- consumer survey --- food safety --- food hygiene --- food handling --- consumer behavior --- risk perception --- healthy food consumption --- cultural consumer context --- microbiological risk --- health --- optimistic bias --- social trust --- information behavior --- certification mark --- purchase intention --- dairy --- diet --- butter preference --- sensory --- volatiles --- meat substitute --- meathybrid --- consumer preference --- plant-based proteins --- food quality --- Kosovar consumers --- Albanian consumers --- Western Balkan countries --- bootstrapping --- beef --- traceability system --- marketing --- consumer --- safety food --- cross cultural study --- questionnaire --- organic foods consumerism --- food innovation adoption --- food security --- circular economy --- health consciousness --- environmental concern