# Dairy Product Consumption and Preferences of Polish and Taiwanese Students--NPD Case Study
## 4 Conclusions  
The results obtained make it possible to provide answers to the research questions (RQs) posed, which are necessary to take the next steps in the process of designing a functional dairy product. RQ1 asked about the consumption frequencies of dairy products by Taiwanese and Polish students. Based on the data obtained, Taiwanese students were less likely to declare consuming dairy products daily (14%) compared to Polish students (39%). Poles declared consuming dairy products every day, once or several times a week, while Taiwanese declared several times a week or several times a month. Thus, RQ2 allowed us to describe the dairy products most often consumed by Taiwanese and Polish students. The results show that 89% of Polish students indicated milk as their most commonly consumed dairy product, followed by yoghurts and ripened cheeses (80% and 69% of indications, respectively). As many as 95% of Taiwanese students also mentioned milk as their most consumed dairy product. Other products they indicated were yoghurt (especially drinking-type yoghurt) (81%), milk desserts (70%) and Yakult (69%). Based on these results, it can be concluded that yogurt, just after milk, is one of the dairy products most frequently consumed by Polish and Taiwanese students. In addition, RQ3 allowed us to obtain detailed information on the frequency of yoghurt consumption by Taiwanese and Polish students. Polish students declared that they consume yogurt most often several times a week (44%) or at least once a week (22%), and some even daily (9%), while in the case of Taiwanese students, yogurt consumption was limited to several times a month (33%) or occasionally (41%). The objective of RQ4 was to identify the characteristics of yogurt that influence the decision to purchase it by Taiwanese and Polish students. The most common characteristic of yoghurt that influenced Polish students' purchase decision was its composition, followed by its consistency, then the appearance of the yoghurt and its sour taste. For Taiwanese students, factors such as consistency, price and sweetness of the yoghurt were the most important determinants of the yoghurt purchase decision. RQ5 concerned Taiwanese and Polish students' preference for fat content in yoghurt. Among Polish respondents, regular fat yoghurt was the most preferred (53%), followed by low fat (22%). In contrast, 57% of Taiwanese students preferred fatty yoghurt, and only 22% preferred yoghurt with a regular fat content. The purpose of RQ6 was to verify the influence of the price of yogurt on the decision to buy it by Taiwanese and Polish students. Both Polish and Taiwanese students confirmed that yoghurt price has an influence on their yoghurt purchase (66% of Polish and 88% of Taiwanese students, respectively). Question RQ7 provided information on the willingness of Taiwanese and Polish students to pay more for functional milk products. The results show that among Polish consumers, 71% agreed to pay more for functional milk products and only 11% felt no need to pay more for such products. In contrast, 25% of Taiwanese consumers were unable to pay a higher price for functional dairy products, while 57% agreed that they would pay more. The answers obtained to the above research questions on the consumption and preferences of dairy products (especially fermented products) among the surveyed students from Poland and Taiwan showed differences and similarities in preferences and consumption of these products between the students. The obtained research results made it possible to direct the next phase of project research, aimed at developing a functional yogurt with high sensory quality and corresponding to consumer preferences [9; 18; 55]. Study conception and design, K.S. ; methodology, K.S., F.-J.T. ; performing research, K.S., F.-J.T. and R.B. ; analyzing the data, K.S. ; interpreting the data, K.S., F.-J.T. ; writing--original draft preparation K.S. ; writing--review and editing, K.S., F.-J.T. All authors have read and agreed to the published version of the manuscript.