1 October 2022

PI: Assistant Professor Leo Chen Huei (Science, Mathematics and Technology, SUTD)
Co-PI: Dr Harvey Neo, Dr Samuel Chng (LKYCIC, SUTD)
Team: Ms Rabi’ah Ghazali (LKYCIC, SUTD)

The global shifts in food production and consumption since the 1950s have resulted in unprecedented levels of environmental harm from this sector. Strategies to mitigate these negative impacts involve the adoption of new science and technology in the food sector and/or reshaping consumer choice of food. However, due to the novelty of the food ingredient or product, as well as a general unfamiliarity with the production/extraction process, it is vital to gauge consumers’ receptivity towards both the process of making the product as well as the final product.

Taking a human-centric design approach, this project aims to gauge public and consumer acceptance of various types of novel food, and associated food technologies, to inform future design and development efforts.