Consumer’s perception of seafood package: Case study with students of Food Engineering course

Abstract

This paper presents a study of purchasing behaviour of food consumers, the concern with respect to food origin, their reflections on health and environment, and which consumer can contribute more to development of innovations in the seafood package industry. The public target for this research were Food Engineering students from Food Science and Technology Institute (ICTA/ UFRGS) and allowed conclude, based on interviews, that there is some concern about conservation of natural resources and with minimization of environmental impacts, through the use of ecologically correct packaging and the individual packages come from with the food loss due to inadequate packaging size. This research sought to contribute to the study of product ergonomic, specifically in relation to fish product packaging, to establish that it is possible to investigate the compliance of the ergonomic consumption pack, from evaluation criteria based on informational ergonomic requirements.

Key words: seafood, seafood packaging, labeling, ergonomics.