CERES researchers designed a questionnaire to assess the jellyfish consumption attitude (JCA) of respondents and explore the effect of their individual traits (socio-demography, personality, behavior habits, neophobia, disgust sensitivity) on JCA. Gender, age, and travelling habits differently affected JCA. Possible culinary uses and food pairing of jellyfish were also significantly influenced by JCA. Individuals with the highest propensity to accept jellyfish as food are young people, familiar with the sea environment, with high education level or students, and frequent travelers. Food neophobia and sensitivity to disgust are confirmed as personality traits able to strongly impair the acceptability of a novel food.
Torri, Luisa, et al. “The attitudes of Italian consumers towards jellyfish as novel food.” Food Quality and Preference (2019): 103782.