Study of awareness of food labeling among consumers in North-West Russia

Mark Shamtsyan; Boris Kolesnikov; Mikhail Pushkarev; Liviu Gaceu; Oana Bianca Oprea; Iulia Iatco; Dumitru Mnerie; Gabriela Mnerie; Ovidiu Tita; Mihaela Tita; Checilia Georgescu; Monica Mironescu; Stefan Stefanov; Stanka Damianova

doi:10.1051/e3sconf/202021501002

All issues

Volume 215 (2020)

E3S Web of Conf., 215 (2020) 01002

Abstract

Open Access

Issue		E3S Web of Conf. Volume 215, 2020 International Scientific Conference on Biotechnology and Food Technology (BFT-2020)


Article Number		01002
Number of page(s)		8
Section		Modern Biotechnology in Food Safety and Quality
DOI		https://doi.org/10.1051/e3sconf/202021501002
Published online		02 December 2020

E3S Web of Conferences 215, 01002 (2020)

Study of awareness of food labeling among consumers in North-West Russia

Mark Shamtsyan¹, Boris Kolesnikov¹, Mikhail Pushkarev¹, Liviu Gaceu²^*, Oana Bianca Oprea², Iulia Iatco³, Dumitru Mnerie⁴, Gabriela Mnerie⁴, Ovidiu Tita⁵, Mihaela Tita⁵, Checilia Georgescu⁵, Monica Mironescu⁵, Stefan Stefanov⁶ and Stanka Damianova⁷

¹ St. Petersburg State Institute of Technology (Technical University), Moskovsky prospect, 26, 190013, St. Petersburg, Russia
² University of Transilvania of Brasov, B-dul Eroilor, 29, 500036, Brasov, Romania
³ Institute of Microbiology and Biotechnology, Academy of Sciences of Moldova, Chisinau, Moldova
⁴ Polytechnical University of Timishoara, Piata Victoriei, 2, 300006, Timisoara, jud. Timis, Romania
⁵ Lucian Blaga University of Sibiu, Bd-ul. Victoriei, 10, Sibiu, 550024, Romania
⁶ University of Food Technologies, blvd. Maritsa, 26, Plovdiv, Bulgaria
⁷ Angel Kanchev University of Rousse, 8 Studentska str., POB 7017, Ruse, Bulgaria

^* Corresponding author: gaceul@unitbv.ro

Abstract

A survey among the consumers of North-Western region of Russia (St. Petersburg and Leningradskaya oblast) was carried out, to determine awareness and understanding of food labeling, as well as usefulness of various elements of food labeling.

This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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