Development and pilot testing of a questionnaire to assess sensory quality control (SQC) knowledge, attitudes and practices (KAP) of food company employees

dc.contributor.authorOnojakpor, Ogheneyoma Suzan
dc.contributor.authorDe Kock, Henrietta Letitia
dc.contributor.emailriette.dekock@up.ac.zaen_ZA
dc.date.accessioned2021-09-13T10:02:50Z
dc.date.available2021-09-13T10:02:50Z
dc.date.issued2020-12
dc.description.abstractSound sensory evaluation knowledge and attitude are central to the successful development and implementation of a sensory quality programme. This study focused on the development and pilot testing of a questionnaire to assess the sensory quality control (SQC) knowledge, attitudes and practices (KAP) of food company employees. The initial questionnaire consisted of 43 questions divided into four sections: respondent and company characteristics, knowledge, attitudes and practices. Six subject matter experts and eight food company employees reviewed the questions for content validity and clarity. The questionnaire was modified and a pilot test (n = 56) was carried out to determine the psychometric properties of the questionnaire. The final revised questionnaire with 37 questions had acceptable content validity and clarity. The knowledge questions showed acceptable difficulty and discrimination indices, item-total correlation ranged from 0.3 to 0.9 for both the attitudes and practices sections. Exploratory factor analysis led to the retention of three factors for attitudes and one factor for the practices sections, respectively. Cronbach’s α ranged from 0.6 to 0.9. The questionnaire is a tool that can be used to rapidly identify gaps in SQC knowledge and attitudes of food employees, as well as to identify areas of improvement of a company’s SQC system.en_ZA
dc.description.departmentConsumer Scienceen_ZA
dc.description.departmentFood Scienceen_ZA
dc.description.librarianhj2021en_ZA
dc.description.sponsorshipThe University of Pretoria Commonwealth Doctoral Scholarship programme, South Africa and the National Research Foundation of South Africa (Grant Number: 11578) under the LEAP Agri Joint Research Collaboration Programme 400 NUTRIFOODS project.en_ZA
dc.description.urihttps://www.elsevier.com/locate/foodqualen_ZA
dc.identifier.citation2020, 'Development and pilot testing of a questionnaire to assess sensory quality control (SQC) knowledge, attitudes and practices (KAP) of food company employees', Food Quality and Preference, vol. 86, art. 103996, pp. 1-8.en_ZA
dc.identifier.issn0950-3293
dc.identifier.other10.1016/j.foodqual.2020.103996
dc.identifier.urihttp://hdl.handle.net/2263/81797
dc.language.isoenen_ZA
dc.publisherElsevieren_ZA
dc.rights© 2020 Elsevier. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Quality and Preference. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. A definitive version was subsequently published in Food Quality and Preference, vol. 86, art. 103996, pp. 1-8, 2020. doi : 10.1016/j.foodqual.2020.103996.en_ZA
dc.subjectSensory quality control (SQC)en_ZA
dc.subjectKnowledge, attitudes and practices (KAP)en_ZA
dc.subjectQuestionnaire developmenten_ZA
dc.subjectFood companiesen_ZA
dc.titleDevelopment and pilot testing of a questionnaire to assess sensory quality control (SQC) knowledge, attitudes and practices (KAP) of food company employeesen_ZA
dc.typePostprint Articleen_ZA

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