数字农科院2.0

Assessing GPT's capabilities in consumer food survey analysis: A comparative approach for understanding food technophobia and novel protein perceptions

文献类型： 外文期刊

作者： Peihua Ma;Si Chen;Wenfan Su;Jiping Sheng;Xiaoxue Jia;Cheng I. Wei;Yunbo Luo;Jiao Xu;Yan Song;Ling Yong;Tong Ou;Ying Yue

作者机构：

关键词： Consumer food surveys;Food protein;Food technophobia;GPT

期刊名称： Journal of Agriculture and Food Research

ISSN： 2666-1543

年卷期： 2025 年 22 卷

页码：

收录情况： ESCI（2025版）

摘要： This study explores the application of GPT models for automating consumer food survey analysis, focusing on Chinese consumers' acceptance of plant-based foods, cultured meat, insect-based proteins, and microbial proteins. Traditional survey analysis methods face limitations in handling large-scale, open-ended responses, whereas GPT's natural language processing capabilities offer efficient, bias-reduced alternatives. Employing Partial Least Squares Structural Equation Modeling (PLS-SEM), we investigate how food technophobia (FTN) and food values (FV) affect perceived benefits (PB) and perceived risks (PR), ultimately influencing consumer acceptance. Results show that acceptance is highest for plant-based foods and lowest for cultured meat, with PB positively and PR negatively impacting consumer willingness to these foods. Mediation analysis reveals that PR and PB mediate the effects of FTN and FV on acceptance, indicating that attitudes toward food safety, naturalness, and production processes shape consumer choices. The findings underscore the value of using GPT for comprehensive, real-time survey analysis and suggest marketing strategies and policies that emphasize product safety, environmental benefits, and consumer education to enhance acceptance of alternative proteins.

分类号：

  • 相关文献

[1]GPA对小鼠肝损伤血清及肝组织中GOT、GPT的影响. 张霞,程富胜. 2011

[2]甘草提取物对酒精性肝损伤的防治作用研究. 张霞,程富胜. 2013

[3]GPT技术驱动的农业发展范式研究与展望. 李灯华,李干琼,许世卫,陈威. 2024

作者其他论文 更多>>