Hindrances to acceptation of precision cooking technique in households
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- Master's theses (SV-NHS) 
Many technologies have been created in order to simplify our everyday life and technology in the kitchen is not an exception. Indeed, evolution in the dimension of technology is keeping growing up from the first micro wave to the recent induction cooking hobs. The precision cooking method is also part of these new technologies but have not been adopted by many households yet. In this paper, consumer perception has been investigated to identify the hindrances to acceptation of precision cooking technique in households. These brakes have been investigating through implementing a consumer survey in the United States. An online questionnaire has been answered by 280 north-American people for one month including hypothesis testing. Three groups of people have been identified during the research: “Don’t know precision cooking method”, “Know the precision cooking method” and “Use the precision cooking method”. As a general opinion people who have already experience a food product cooked using this specific method was positive. The group of people not familiar with the technique have a bigger interest than the one who know it already. However, both groups perceive the precision cooking method or so called “sous-vide” technique, as complexed and time consuming. These two dimensions being the major factors they look at while purchasing a new kitchen appliance before looking at the price. The resistance to change and the nutrition aspect are the major brakes tested in the survey not to use the precision cooking method at home. These results may help professionals in this cooking method such as immersion circulator producers to communicate effectively on this new cooking method and as a result attract new users.
Master's thesis in International hotel and tourism management: Culinary Leadership and Innovation