| Texto completo | |
| Autor(es): |
Patinho, Iliani
;
Silveira, Robson Mateus Freitas
;
Saldana, Erick
;
Arno, Alessandra
;
de Castro Junior, Sergio Luis
;
Silva, Iran Jose Oliveira da
Número total de Autores: 6
|
| Tipo de documento: | Artigo Científico |
| Fonte: | FOODS; v. 14, n. 12, p. 20-pg., 2025-06-19. |
| Resumo | |
This study investigated the perceptions of animal welfare and the consumption of alternative protein sources among future professionals in agronomy, food science, and veterinary medicine. A sample of 769 participants from three faculties [ESALQ ("Luiz de Queiroz" College of Agriculture), FZEA (School of Animal Science and Food Engineering), and FMVZ (School of Veterinary Medicine and Animal Science)] of the University of S & atilde;o Paulo was used. These faculties have different teaching focuses: agronomy, food and animal production, and veterinary, respectively. A relationship between the perception of animal welfare and alternative sources of protein based on the participants' educational background was verified, specifically: (i) participants from the FZEA (food science) and FMVZ (veterinary) units would be interested in consuming farmed meat and expressed interest in trying it; (ii) students from the ESALQ (agronomy) have a low level of knowledge about animal welfare and are not very interested in knowing how animals are reared, and few participants attribute the presence of the health inspection seal as influencing their purchasing intention; (iii) participants, regardless of their academic background, did not express an intention to reduce their red meat consumption; (iv) the ESALQ was the campus which showed the most skepticism about animal sentience; (v) most participants from the FMVZ and FZEA reported being willing to pay 4-5% more for products that guarantee animal welfare. The findings suggest that the academic context influences individuals' perceptions and food choices, highlighting the need for educational strategies that foster a greater awareness of animal welfare, encourage the adoption of more sustainable practices, and promote the acceptance of alternative protein sources within the agri-food sector. (AU) | |
| Processo FAPESP: | 19/26026-2 - Influência do pH final nos parâmetros físico-químicos e bioquímicos associados à maciez da carne de bovinos Bos indicus |
| Beneficiário: | Iliani Patinho |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado |