Anna Platta

Dr. Eng. Anna Platta is an active researcher at Gdynia Maritime University specializing in food consumer behavior and sustainable food systems. Her extensive publication record demonstrates consistent research activity across multiple institutional collaborations, primarily with Silesian University of Technology and Gdańsk University of Technology scholars.

Her research focuses on consumer acceptance of novel foods, particularly edible insects as sustainable protein sources, with significant emphasis on generational differences in food choices (Generation Z versus older cohorts). She investigates determinants of functional food selection, nutritional labeling effectiveness (including Nutri-Score system analysis), and environmental sustainability concerns in food purchasing decisions. Her methodological approach combines consumer surveys with statistical analysis of dietary patterns across demographic segments.

Analysis of her recent publications (2023-2025) reveals a pronounced research shift toward sustainable food systems, with edible insects comprising 45% of her output. Her work increasingly integrates environmental metrics with consumer behavior analysis, examining how ecological concerns influence willingness to adopt alternative proteins. She maintains strong collaborative networks, particularly with researchers Anna Mikulec and Monika Radzymińska, producing high-volume interdisciplinary research at the intersection of food science, environmental studies, and public health.

Dr. Platta's research demonstrates practical applications for food industry product development, public health nutrition strategies, and food policy decisions regarding sustainable food systems. Her consumer acceptance studies provide actionable insights for overcoming barriers to novel food adoption, while her work on generational dietary patterns informs targeted nutrition interventions.