Nutrients, Vol. 17, Pages 2825: Investigating Neophobia Towards New Food Technologies in Italy: The CoNF&TTI Cross-Sectional Study

Nutrients doi: 10.3390/nu17172825

Authors:
Carmela Protano
Federica Valeriani
Patrizia Calella
Giuseppina Caggiano
Annalisa Bargellini
Aida Bianco
Lavinia Bianco
Salvatore Borzì
Anastasia Cataldo
Maria Eugenia Colucci
Laura Dallolio
Chiara de Waure
Gabriella Di Giuseppe
Pasqualina Laganà
Giuseppe La Spada
Francesca Licata
Isabella Marchesi
Alice Masini
Maria Teresa Montagna
Christian Napoli
Stefania Oliva
Giovanna Paduano
Stefania Paduano
Cesira Pasquarella
Concetta Paola Pelullo
Michela Persiani
Vincenzo Romano Spica
Rossella Sacchetti
Giacomo Scaioli
Concetta Arianna Scicchitano
Roberta Siliquini
Francesco Triggiano
Licia Veronesi
Katia Vitale
Francesca Gallè

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.

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Carmela Protano www.mdpi.com