Thematische Bibliographien / Food preferences

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Auswahl der wissenschaftlichen Literatur zum Thema „Food preferences“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 25. Juli 2025

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Zeitschriftenartikel zum Thema "Food preferences"

Vonk, Jennifer, Jordyn Truax, and Molly C. McGuire. "A Food for All Seasons: Stability of Food Preferences in Gorillas across Testing Methods and Seasons." Animals 12, no. 6 (2022): 685. http://dx.doi.org/10.3390/ani12060685.

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Decisions about which foods to use during training and enrichment for captive animals may be based on invalid assumptions about individuals’ preferences. It is important to assess the stability of food preferences given that one-time preferences are often used to inform which items are offered over a longer period of time. Presenting preference assessments using images of food items allows control over factors such as size, scent, and inadvertent cueing but requires validation. We presented three male gorillas with choices between randomly selected pairs of actual food items from their morning

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Sorlí, José V., Edurne de la Cámara, José I. González, et al. "From Liking to Following: The Role of Food Preferences, Taste Perception, and Lifestyle Factors in Adherence to the Mediterranean Diet Among Young Individuals." Nutrients 17, no. 3 (2025): 600. https://doi.org/10.3390/nu17030600.

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Background and aims: The Mediterranean diet (MedDiet) is a healthy dietary pattern associated with reduced risk of chronic diseases. However, adherence is declining, particularly among younger populations. Therefore, it is crucial to identify the main aspects that affect its adherence, particularly food preferences and sensory function, which have received insufficient attention. Our aims were to investigate the impact of socio-demographic and lifestyle factors on adherence to the MedDiet among young individuals; to assess the association of taste preferences and food liking with MedDiet adher

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Guzek, Dominika, Dominika Skolmowska, and Dominika Głąbska. "Associations between Food Preferences, Food Approach, and Food Avoidance in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study Population." Nutrients 13, no. 7 (2021): 2427. http://dx.doi.org/10.3390/nu13072427.

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Food preferences are among the strongest predictors of the food choices of adolescents. These are associated with appetitive traits (food approach and avoidance) to some extent. However, no research has been conducted so far analyzing the association between food preferences and appetitive traits of adolescents. The aim of this study was to evaluate the associations between food preferences and appetitive traits in adolescents (aged 15–20 years) within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study population. The PLACE-19 Study was carried out in a population-based sample of 244

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Furnham, Adrian. "Food Preferences and Dark-side Personality Traits." Psychology and Mental Health Care 6, no. 1 (2022): 01–08. http://dx.doi.org/10.31579/2637-8892/148.

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This study investigated the association between a variety of taste preferences and the Dark Triad personality traits. We noted over twenty studies that linked personality to taste/beverage preference and experience. In this study just under 200 participants completed a personality and food preference questionnaire. Results demonstrated that dark side traits accounted for around ten percent of the variance in tastes, including bitter and sweet as well as alcohol and coffee strength preferences. For a number of the taste preference measures sensation seeking and harm aversive personality traits

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Nagai, Naoko, Yuya Fujishima, Chie Tokuzawa, et al. "Food Preference Assessed by the Newly Developed Nutrition-Based Japan Food Preference Questionnaire and Its Association with Dietary Intake in Abdominal-Obese Subjects." Nutrients 16, no. 23 (2024): 4252. https://doi.org/10.3390/nu16234252.

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Background/Objectives: Understanding food preferences is important for weight management. However, methods for assessing food preferences are not well established, especially in Japan. This study aimed to examine detailed food preferences and their associations with actual food intake in non-obese and abdominal-obese subjects using a newly developed questionnaire tailored for the Japanese population. Methods: We developed the Japan Food Preference Questionnaire (JFPQ) to evaluate food preferences across four nutrient groups based on nutritional evidence: carbohydrate, fat, protein, and dietary

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Kasmiati, Kasmiati, Ikawati Karim, and Faradilah Farid Karim. "The mandarese gastronomy: Preference and opportunities for food diversification on the dining table of young generations." Anjoro: International Journal of Agriculture and Business 3, no. 1 (2022): 26–34. http://dx.doi.org/10.31605/anjoro.v3i1.1474.

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The circulation of global food, especially fast food like sausages, nuggets, fried chicken such as KFC, and other instant food, has been circulating into rural areas. Many estimated younger generation's preferences would change under these conditions. Because of that, we were conducted research in the Tinambung, Polewali Mandar District, West Sulawesi Province, from May to August 2021 to understand the young preferences for food. The research found that the Millennial, Z, and Alpha generations of Mandarese still have a good preference for their local gastronomy. The types of the Mandarese food

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Yosi AS, Laili, Fatmalina Febry, and Fenny Etrawati. "Food Familiarity Influence Food Preferences Among High School Student in Ogan Ilir District." Jurnal Ilmu Kesehatan Masyarakat 11, no. 2 (2020): 113–22. http://dx.doi.org/10.26553/jikm.2020.11.2.113-122.

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Food preferences are the level of the likes and dislikes of food, and these preferences will affect food consumption that represents the selection of a person’s diet frequency, nutrient intake and dietary adequacy. Based on previous research, food preferences in adolescents as a whole are not in line with a healthy diet, and food preferences of adolescents are a critical point that determines food preferences of adults. The purpose of this study is to analyze food preferences of adolescence and the various factors which influence it. This research was an analytical study with cross-sectional d

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Kostecka, Malgorzata, Joanna Kostecka-Jarecka, Mariola Kowal, and Izabella Jackowska. "Dietary Habits and Choices of 4-to-6-Year-Olds: Do Children Have a Preference for Sweet Taste?" Children 8, no. 9 (2021): 774. http://dx.doi.org/10.3390/children8090774.

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Children develop food preferences by coming into direct contact with various food products through the senses of taste, touch, sight and smell. The aim of this study was to analyze the food preferences of children aged 4 to 6 years and to determine whether age and gender influence children’s food preferences and whether the preference for sweet taste changes with age. The study involved a paper questionnaire containing images of 115 different food products and dishes. The respondents expressed their preferences by choosing the appropriate emoji (happy, sad or neutral face). The study was condu

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Galia, Glendoris G., Ellen Mae Morano, John Mar M. Cuayzon, et al. "Food Preference and Food Consumption of Primary Grade Students." East Asian Journal of Multidisciplinary Research 2, no. 8 (2023): 3479–90. http://dx.doi.org/10.55927/eajmr.v2i8.4480.

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This study investigated the food preferences and consumption of elementary school pupils and the factors that influence them. A stratified random sampling with equal allocation was used to determine the respondents of the study from among the pupils in an elementary school in Palo, Leyte. The 3-point hedonic food preference scale and the 3-point hedonic food consumption scale were also used in the study to determine which foods were preferred and consumed by the pupils. The scale used in this study was based on the foods available in the respondent’s environment and the factors reported in the

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Cappellotto, Maddalena, and Annemarie Olsen. "Food Texture Acceptance, Sensory Sensitivity, and Food Neophobia in Children and Their Parents." Foods 10, no. 10 (2021): 2327. http://dx.doi.org/10.3390/foods10102327.

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This study aims to explore whether children’s food texture preferences are associated with different levels of sensory sensitivity and food neophobia, as well as with other variables, such as parental texture preferences. An online questionnaire was completed by 70 children aged 6–13 years old, alongside one of their parents. Generic texture preferences of children and parents were investigated with the Child Food Texture Preference Questionnaire (CFTPQ). Parents provided background information about their children by completing the Food Neophobia Scale (FNS), the Short Sensory Profile (SSP) a

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Dissertationen zum Thema "Food preferences"

Rose, Grenville John, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "Sensory aspects of food preferences." THESIS_FST_SFS_Rose_G.xml, 1999. http://handle.uws.edu.au:8081/1959.7/130.

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Little is known about how liking for different foods develops from birth to adulthood. Although there are both cultural and sensory aspects to the development of food preferences, the focus of this study is on the sensory aspects of food preference development, in particular, preferences for meat. Two main aims are addressed : 1/. To develop a robust methodology that can be used to determine pre-literate and recently literate children's liking for different foods and the determinants of that liking. 2/. To investigate the effects of early experience with foods on later food preferences.Several

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Rose, Grenville. "Sensory aspects of food preferences /." [Richmond, N.S.W.] : School of Food Sciences, University of Western Sydney, Hawkesbury, 1999. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030430.141239/index.html.

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Ahmadov, Vugar. "Consumer preferences for differentiated food products." Online access for everyone, 2008. http://www.dissertations.wsu.edu/Dissertations/Spring2008/v_ahmadov_042508.pdf.

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Kamerud, Jennifer Kay. "Factors that contribute to food preferences." The Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=osu1413366356.

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Dowey, Alan J. "Psychological determinants of children's food preferences." Thesis, Bangor University, 1996. https://research.bangor.ac.uk/portal/en/theses/psychological-determinants-of-childrens-food-preferences(6ee5e2a6-802c-4dfd-8434-3fdc82de2c79).html.

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Five experiments were conducted to investigate psychological determinants of food preference in five to seven year-old children. The research was informed by: (i) the general literature on human food preference, and (ii) behaviour analytic theory and research, particularly that on rule-governance. Experiment 1, using a between groups design, examined the impact of in vivo peer behaviour on novel food consumption. Children exposed to "positive" peers avidly consuming a target food tended to prefer that food. Conversely, children who observed "negative" peers, rejecting the food, consumed little

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Glass, Jessica Elspeth. "Consumer preferences the role of food emotions in food choice /." Connect to this title online, 2009. http://etd.lib.clemson.edu/documents/1249066449/.

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Salomonsson, Cecilia. "Food preferences in captive meerkats (Suricata suricatta)." Thesis, Linköpings universitet, Institutionen för fysik, kemi och biologi, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-70120.

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By using a three-choice preference test I tested food preferences in eight meerkats (Sutricata suricatta) for nine different food items. The meerkats were presented with all possible combinations of 9 food items, in total 84 combinations. The meerkats displayed the following rank order of food preference: cricket > zophoba lava > egg white > banana = tomato > orange > apple > cucumber > carrot. A correlation test between the food preference and nutritional content showed that the preference is significantly correlated with protein content. There is also a significant corre

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Mitchell, Ellen Sullivan. "Women's experience of food cravings : a biopsychosocial model /." Thesis, Connect to this title online; UW restricted, 1986. http://hdl.handle.net/1773/7219.

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Medic, Nenad. "Food for thought : examining the neural circuitry regulating food choices." Thesis, University of Cambridge, 2015. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.709271.

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Fong, Yvonne. "Impact of television cooking shows on food preferences." Thesis, California State University, Long Beach, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1603964.

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<p> The purpose of this study was to investigate the impact of two television cooking shows (healthy and unhealthy) among students at California State University, Long Beach. Specifically, the study evaluated the effects cooking shows have on food preferences for side dish, entrée and dessert options before and after viewing each show and by type of show viewed. </p><p> Participants were selected from students at California State University, Long Beach through convenience sampling. Willing participants completed two online surveys, each containing a different television cooking sho

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Bücher zum Thema "Food preferences"

MacFie, H. J. H., and D. M. H. Thomson, eds. Measurement of Food Preferences. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2171-6.

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H, MacFie H. J., and Thomson D. M. H, eds. Measurement of food preferences. Aspen, 1999.

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H, MacFie H. J., and Thomson D. M. H, eds. Measurement of food preferences. Blackie Academic, 1994.

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American Institute of Food Distribution., ed. Facts in food consumption. Food Institute, 1985.

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N, Hughes R., ed. Diet selection: An interdisciplinary approach to foraging behaviour. Blackwell Scientific Publications, 1993.

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Shelowitz, Holly Ann. Food. Western Pub. Co., 1995.

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M, Macbeth Helen, ed. Food preferences and taste: Continuity and change. Berghahn Books, 1997.

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Freud, Jonah. Onze smaak: Wat Nederlanders eten en drinken : een overzicht in woord en beeld. Terra, 2004.

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Association, International Dairy-Deli-Bakery, Willard Bishop Consulting Ltd, and Frederick Schneiders Research, eds. The non-supermarket HMR consumer: Who, what, when, where, and why they buy. The Association, 1997.

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Hermann, Bourgeois, and Royal Canin (Firm), eds. Dietary preferences of dogs and cats. Aniwa Pub., 2005.

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Buchteile zum Thema "Food preferences"

Voytyuk, Mariya. "Food Preferences." In Encyclopedia of Evolutionary Psychological Science. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-16999-6_2943-1.

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Voytyuk, Mariya. "Food Preferences." In Encyclopedia of Evolutionary Psychological Science. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-319-19650-3_2943.

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Shepherd, R., and P. Sparks. "Modelling food choice." In Measurement of Food Preferences. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2171-6_8.

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Saghazadeh, Amene, Reza Khaksar, Maryam Mahmoudi, and Nima Rezaei. "Intuition and Food Preferences." In Biophysics and Neurophysiology of the Sixth Sense. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-10620-1_27.

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Rach, Ruth, and Brian Hill. "Food and Other Preferences." In Breakthrough German 2. Macmillan Education UK, 1998. http://dx.doi.org/10.1007/978-1-349-26501-5_1.

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Prescott, J. "Development of Food Preferences." In Handbook of Eating and Drinking. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-14504-0_24.

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Prescott, John. "Development of Food Preferences." In Handbook of Eating and Drinking. Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-319-75388-1_24-3.

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Prescott, J. "Development of Food Preferences." In Handbook of Eating and Drinking. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-75388-1_24-1.

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Prescott, J. "Development of Food Preferences." In Handbook of Eating and Drinking. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-319-75388-1_24-2.

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Lyman, Bernard. "Long-term Food Preferences." In A Psychology of Food. Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-7033-8_2.

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Konferenzberichte zum Thema "Food preferences"

Shyan, Hatesh, Bhavya Verma, and Mirdul Agarwal. "Analyzing Customer Preferences in the Food Delivery Industry Using Big Data." In 2024 IEEE 1st International Conference on Green Industrial Electronics and Sustainable Technologies (GIEST). IEEE, 2024. https://doi.org/10.1109/giest62955.2024.10959949.

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K, Maheswari, and Vijayanandh R. "Exploring the Factors Shaping Customer Preferences in Online Food Delivery Apps." In 2025 3rd International Conference on Advancements in Electrical, Electronics, Communication, Computing and Automation (ICAECA). IEEE, 2025. https://doi.org/10.1109/icaeca63854.2025.11012449.

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Nasir, Noryanti, Siti Meriam Zahari, Siti Sarah Januri, Nur Iffa Batrisyia Mohd 'Aidil, Nur Izzatun Nawa Mohd Pauzi, and Anis Zahirah Zubir. "A Study of Sentiment Analysis in Customer Food Preferences Through Machine Learning." In 2024 5th International Conference on Artificial Intelligence and Data Sciences (AiDAS). IEEE, 2024. http://dx.doi.org/10.1109/aidas63860.2024.10730628.

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Andreoli, Michele, Alessandro Tonacci, and Lucia Billeci. "Analysis of Food Preferences and Emotional Responses in a Virtual Environment: A Preliminary Study." In 2024 IEEE 3rd International Conference on Intelligent Reality (ICIR). IEEE, 2024. https://doi.org/10.1109/icir64558.2024.10976861.

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Gheorghita, Roxana, Roxana Filip, and Irina Besliu. "EDIBLE BIOPOLYMER PACKAGING, ZERO-WASTE ALTERNATIVES FOR PRESERVATION AND CONSUMING POWDERED BEVERAGES." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.08.

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Refinement of consumer preferences made the food industry to develop new products, with improved characteristics, with openness to monocomponent products. Unfortunately, the preference for this type of products leads to high costs, especially due to the packaging used. International policies, and especially European ones, are looking for solutions to eliminate the hazardous waste for the environment. The present study discusses the development of a biopolymeric material intended for the packaging of powdered drinks, solubilized and consumed together with them. Based on a patent-pending composi

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Lupu, Mirabela Ioana, Alina Maier, Cristina Maria Canja, Vasile Padureanu, and Geronimo Raducu Branescu. "ROMANIAN GASTRONOMIC HERITAGE: REDISCOVERING TRADITIONAL PRODUCTS." In 11th SWS International Scientific Conferences on ART and HUMANITIES - ISCAH 2024. SGEM WORLD SCIENCE, 2024. https://doi.org/10.35603/sws.iscah.2024/s05.16.

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Romania is a country that boasts a rich and diverse gastronomic culture, making it a must-visit destination for food lovers and culinary enthusiasts. From traditional dishes passed down through generations to modern interpretations of classic recipes [1], Romanian cuisine offers a unique and flavorful experience that is sure to tantalize the taste buds of even the most discerning travelers. One of the best ways to experience Romanian gastronomic culture is through culinary tourism, a growing trend that allows visitors to immerse themselves in the local food scene and learn about the history an

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Negrea, Monica, Ileana Cocan, Calin Jianu, Ersilia Alexa, and Daniela Stoin. "EXPLORING THE NUTRITIONAL BENEFITS AND SENSORY PROPERTIES OF MANGO JAMS WITH DIFFERENT SWEETENERS." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.10.

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This study investigates the nutritional composition and sensory characteristics of mango-based jams prepared with different sweeteners, evaluating their potential as a nutritious and appealing food product. Mango, a tropical fruit rich in vitamins A, C, and dietary fiber, is an ideal base for jams, contributing both health benefits and natural sweetness. The study analysed the effects of various sweeteners, including refined sugar, honey, agave syrup, and stevia, on mango jams' nutritional profile and sensory properties. Nutritional analysis revealed that mango jams are high in antioxidants, p

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Devlin, Steven L., Jessica A. Riedl, and Andrew R. Seward. "BiopreferredSM Federal Biobased Products Preferred Procurement Program." In SSPC 2011. SSPC, 2011. https://doi.org/10.5006/s2011-00061.

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Abstract The Farm Security and Rural Investment Act of 2002 (FSRIA) and the Food, Conservation and Energy Act of 2008 (FCEA) established the BioPreferred Program which requires Federal agencies to give preference to biobased products when making purchases.

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Metwally, Ahmed A., Ariel K. Leong, Aman Desai, Anvith Nagarjuna, Dalia Perelman, and Michael Snyder. "Learning Personal Food Preferences via Food Logs Embedding." In 2021 IEEE International Conference on Bioinformatics and Biomedicine (BIBM). IEEE, 2021. http://dx.doi.org/10.1109/bibm52615.2021.9669643.

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Safitri Sitorus, Jessy, and Agus Rahayu. "Food Supply Chain: Consumer Preferences." In 2016 Global Conference on Business, Management and Entrepreneurship. Atlantis Press, 2016. http://dx.doi.org/10.2991/gcbme-16.2016.41.

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Berichte der Organisationen zum Thema "Food preferences"

Brownback, Andy, Alex Imas, and Michael Kuhn. Time Preferences and Food Choice. National Bureau of Economic Research, 2023. http://dx.doi.org/10.3386/w31726.

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Zaman, Saman, Bhuvaneswari Balasubramanian, Varna Sri Raman, Eva Monterrosa, Bryanne Hackman, and Chris Holmes. Leveraging Food Culture in India to Promote Nutritious and Sustainable Food Preferences. Global Alliance for Improved Nutrition, 2025. https://doi.org/10.36072/wp.54.

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Battams, Nathan. A Snapshot of Families and Food in Canada. The Vanier Institute of the Family, 2017. http://dx.doi.org/10.61959/jhwa8756e.

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Food is at the heart of family life. A biological necessity for our survival and well-being, food is also much more than that. What we choose to eat is often more than just a matter of personal preferences and whims; in many instances, what we eat reflects our cultural, community and family identities. Sometimes, our choices are made for us based on the availability and accessibility of food. Regardless of the context, families adapt and react to ensure that dietary needs are being met. Some families have many opportunities to eat together, and these family meals provide a setting where family

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for Social Science, Advisory Commitee. The impact of climate change on consumer food behaviours: Identification of potential trends and impacts. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.icl350.

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The Advisory Committee on Social Sciences (ACSS) was established by the Food Standards Agency (FSA) to bring social science expertise to the Agency’s pursuit of food safety, food authenticity, and regulatory excellence. In fulfilling its remit, the Agency needs advice from a wide range of expertise, and this includes insights from disciplines such as behavioural science and economics as much as from the medical, agricultural, and animal health domains. It is crucial to understand how we as consumers, as well as the industries that feed us, might adapt our behaviours, perceive risks or alter ou

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van Hensbergen, Hester. Nature Knows Best? Naturalness in the Ultra-Processed Foods Debate. TABLE, 2024. http://dx.doi.org/10.56661/f76228c7.

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What can an idea like ultra-processed foods (UPFs), which is so appealing and yet so divisive, tell us about the underlying values, fears, and hopes of those involved in the debate? In this essay, we will explore how debates around UPFs intersect with concerns about naturalness in the food system, where naturalness represents a tangled bundle of other associated values. Firstly, this essay offers a definition of ultra-processed foods and explores how these foods are understood both at the level of food formulation and at the level of the food system. Secondly, the essay explores common concept

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Top, Jan, Mariëlle Timmer, and Lorijn van Rooijen. Consumer preference attributes for alternative food products. Wageningen Food & Biobased Research, 2023. http://dx.doi.org/10.18174/587331.

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Stadnyk, Vаlentyna, Pavlo Izhevskiy, Nila Khrushch, Sergii Lysenko, Galyna Sokoliuk, and Tetjana Tomalja. Strategic priorities of innovation and investment development of the Ukraine's economy industrial sector. [б. в.], 2020. http://dx.doi.org/10.31812/123456789/4471.

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The problem of determining the investment priorities of the national economy development has been actuated. It has been argued that the formation of institutional preferences for activation of industry investment processes should be carried out taking into account the potential ability of each sectoral group enterprises to increase the added value. The scientific and methodical approach for sub-sectors investment attractiveness assessment has been formed on the example of the Ukrainian food industry. It has been recommended to use for this substantiated set of relative performance indexes whic

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Kantar. Testing the impact of overt and covert ordering interventions on sustainable consumption choices: a randomised controlled trial. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.gtc137.

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The production, transportation, storage, and waste of food products have a significant impact on the environment. The UK government’s National Food Strategy (Dimbleby, 2021), an independent review of England’s entire food system, recommends that multiple interventions are required for healthy and sustainable diets to create a long-term shift in our food culture. Online supermarkets constitute an increasingly large share of grocery shopping, 12.6% of grocery sales were made online in March 2022 compared with just 8.0% three years ago (McKevitt, 2022). Therefore, it is important to understand ho

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Hoy, Michael D. Herons and Egrets. U.S. Department of Agriculture, Animal and Plant Health Inspection Service, 2017. http://dx.doi.org/10.32747/2017.7208742.ws.

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Herons and egrets commonly cause damage at aquaculture facilities and recreational fishing waters where fish are held at high densities. Fish-eating birds also can have an impact on intensively managed sport fisheries. Damage occurs when herons and egrets feed on fish purchased and released for recreational sport fishing activities. Values of these fish can be quite high given the intensity of management activities and the direct relationship of fishery quality to property value. Herons and egrets are freshwater or coastal birds of the family Ardeidae. Herons and egrets discussed in this secti

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Brice, Jeremy. Investment, power and protein in sub-Saharan Africa. Edited by Tara Garnett. TABLE, 2022. http://dx.doi.org/10.56661/d8817170.

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The place of protein in sub-Saharan Africa’s food system is changing rapidly, raising complex international development, global health and environmental sustainability issues. Despite substantial growth in the region’s livestock agriculture sector, protein consumption per capita remains low, and high levels of undernourishment persist. Meanwhile sub-Saharan Africa’s population is growing and urbanising rapidly, creating expectations that demand for protein will increase rapidly over the coming decades and triggering calls for further investment in the expansion and intensification of the regio

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