Investigation of acceptability of cultured meat in university student

This study was conducted to investigatate the consumer acceptance and willingness to pay of cultured meat among students in Turkey. The sample of the research consists of 371 university student who voluntarily agreed to answer questionnaire and demographic information form. The survey questions were obtained by compiling questions from other studies on the acceptability of cultured meat. While evaluating the findings of the study, SPSS (Statistical Package for the Social Sciences) version 25.0 program was used for statistical analysis. According to the findings obtained, most of the participants were female, has omnivore dietary habbits. In this study, there was no statistically significant differences between the survey mean score of the students and gender, dietary choices of the students (p>0.05). According to the occupational group, there was a statistically significant difference in the mean scores of the consuming culture meat section (p=0.002). The result of the bonferroni correction test, students who received business and economics education much more intended to consume and purchase cultured meat. In addition, statistically significant difference between the mean score of the all factor in the survey of the students and education type of the students was found in this study. Student who has two years education time were higher total score of the survey than students who has four years of education time in the university (p<0.05). Also it is found that negative correlation between the age of the participants and their Factor 2 (being an alternative of industrial meat) section points (r=-109, p=0.036), Factor 3(consume and purchase cultured meat) section points (r=-0.121, p=0.019). In conclusion, there were statistically significant results between variables (the type of education, groups of education, age of students) and their opinions about cultured meat. In general university students in Hakkari University, has negative perspective on aspect of health, being and alternative, consuming of cultured meat.