Acta Univ. Bohem. Merid. 2003, 6(1):67-72220

Impact of perceived risk on functional food development

Kamil Pícha1, Olivier Brunel2
1 University of South Bohemia in České Budějovice
2 Université Jean Moulin Lyon III

Keywords: perception of the risk, consumption, functional foods, risk reduction strategies

Confronted to the more and more alarming information published by all the media, the consumer notifies increasingly potential risks issued from his alimentation. The article aims to explore conswners' attitudes to these risks and mode of solution of the problems related with the risks. It could give an instruction to the producers for introduction of functional foods in their markets.

Published: September 5, 2012  Show citation

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Pícha, K., & Brunel, O. (2003). Impact of perceived risk on functional food development. Acta Universitatis Bohemiae Meridionalis, 6(1), 67-72
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