Innovation in the agro-food system has become a strategy increasingly used by companies as a means to increase their competitiveness and position themselves in the market. In this context, the objective of this work is to identify the attitudes and sensory perceptions of consumers towards food technology through two scales (food technology neophobia and domain specific innovativeness) and hedonic tastings. For this, a new product was selected in the market: powder to prepare rice with milk. Most consumers have attitudes toward low neophobia to products with food technology, but there is also some caution, a situation that is corroborated by the moderate predisposition towards innovations. Color and flavor attributes can make the difference in positive perceptions. It should not be forgotten that there is a segment of innovative consumers that represent a key market.

Modern human societies have evolved into an almost entirely connected world, giving place to a remarkable increase in social interactions. In this new context and because of the globalization of all human activities, the collective participation in decision‐making processes takes an increasingly prominent role. In this paper, a method for group decision making from a set of imprecise opinions called “moviQuest Decision Making” (MQDM), is presented. This method allows to integrate the opinions of heterogeneous groups of agents in a structured social network along a sequence of voting rounds for collective decision making.

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Sustainable innovation in the agro-food system has become a strategy increasingly used 15 by companies as a means to increase their competitiveness and position themselves in the market. 16In this context, the objective of this work is to identify the attitudes and sensory perceptions of