FOOD PREFERENCES AMONG THE UNIVERSITY STUDENTS

The food preferences of some products (meat, fish, dairy products) were investigated among the university students. Chicken (47.4 %), cod (35.7 %) and hard cheese (27.4 %) were mostly desired. No significant differences in food preferences were observed between male and female sudents, and between the students from different universities.

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RELATIONS BETWEEN EMOTIONS AND FOOD PREFERENCES

OLFACTORY EFFICIENCY AND FOOD PREFERENCES RELATIONS IN THE ELDERLY WITH DIFFERENT VISION ABILITY.

ASSESSMENT OF THE CONSUMPTION FREQUENCY OF PRODUCTS WITH DIFFERENT FAT CONTENT AMONG YOUTH

THE ANALYSIS OF FOOD PREFERENCES AND THEIR DETERMINANTS ON THE EXAMPLE OF CITIZENS OF WARSAW.

FACTORS AFFECTING THE PREFERENCES FOR VEGETABLES AND FRUITS.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.