摘要：AbstractThis study examined the effects of psychological factors towards willingness to taste and cook novel foods among the young culinarians. Three hundred (300) students from culinary arts program in three culinary institutes in Malaysia participated in this study. Through self-administered survey questionnaires, the results revealed that most of the young culinarians are enthusiastic in preparing dishes that are novel to them. Nevertheless, the psychological factors negatively correlated with the willingness to taste and cook novel foods (r= -800, p<.001). Therefore, it is suggested that treatment involving a combination of desensitization exposure of foods may reduce these types of rejections.
