Akademik Veri Yönetim Sistemi
JOURNAL OF HOSPITALITY AND TOURISM TECHNOLOGY, cilt.15, sa.3, ss.449-464, 2024 (SSCI)
Purpose - Three-dimentional (3D) food printers are innovative technologies that contribute to healthy, personalized and stainable nutrition. However, many consumers are still vigilant about 3D printed food in the age of technology. The purpose of this study is to develop a scale and propose a model for consumption preferences associated with 3D-printed food (3DPF). Design/methodology/approach - The developed questionnaire was handed to 192 Z and Y generation participants (Data1) for the exploratory factor analysis stage initially. Then, the questionnaire was handed to another group of 165 participants (Data 2) for verification by confirmatory factor analysis. Finally, the dimensions "healthy and personalized nutrition," "sustainable nutrition" and "socio-cultural nutrition" were analyzed by structural equation modeling. Findings - The results indicated that there was a high relationship between "healthy and personalized nutrition" and "sustainable nutrition" as well as between "sustainable nutrition" and "socio-cultural nutrition" when 3DPF was considered. Originality/value - The study would contribute to the new survey area related to 3DPF by presenting a scale and proposing a model. Also, the study reveals which nutritional factors affect the Z and Y generation's consumption of 3DPF. In this context, the study aims to make marketing contributions to the food production, restaurant and hotel sectors.