TY - JOUR
T1 - Measuring the effectiveness of communication of a podcast on food sustainability
AU - Pinto, Bruno
AU - Matias, Ana
AU - Granado, António
N1 - info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05021%2F2020/PT#
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F05021%2F2020/PT#
UIDB/05021/2020
UIDP/05021/2020
PY - 2024/9/4
Y1 - 2024/9/4
N2 - In this study, the effectiveness of communication of a podcast was assessed regarding the variables knowledge retention and interest. Two podcast episodes were produced about Portuguese research in sustainable food, and two news pieces with similar information and reading times were written to be used as a control for this experiment. Initially, 115 students from two universities in Lisbon filled in an online pre-test questionnaire. One week later, 102 students from those 115 students initially assessed listened to one podcast or read one news piece and completed an online post-test questionnaire. Statistical analysis showed a significant increase in the knowledge retention in both media and no significant differences in what concerns interest on food sustainability or science. Moreover, it was found that there were no significant differences between the two tested media in both the knowledge retention and interest. Nevertheless, the recent popularity of podcasts may justify its production as a new and flexible way to communicate science.
AB - In this study, the effectiveness of communication of a podcast was assessed regarding the variables knowledge retention and interest. Two podcast episodes were produced about Portuguese research in sustainable food, and two news pieces with similar information and reading times were written to be used as a control for this experiment. Initially, 115 students from two universities in Lisbon filled in an online pre-test questionnaire. One week later, 102 students from those 115 students initially assessed listened to one podcast or read one news piece and completed an online post-test questionnaire. Statistical analysis showed a significant increase in the knowledge retention in both media and no significant differences in what concerns interest on food sustainability or science. Moreover, it was found that there were no significant differences between the two tested media in both the knowledge retention and interest. Nevertheless, the recent popularity of podcasts may justify its production as a new and flexible way to communicate science.
KW - Science and popular culture
KW - Media and science
KW - Food research
KW - Science communication
KW - New media
UR - https://www.scopus.com/record/display.uri?eid=2-s2.0-85204428794&doi=10.3389%2ffcomm.2024.1421692&origin=inward&txGid=ab57b42858e3d30a38eca5e67683cef1
UR - https://www.webofscience.com/wos/woscc/full-record/WOS:001314622700001
U2 - 10.3389/fcomm.2024.1421692
DO - 10.3389/fcomm.2024.1421692
M3 - Article
SN - 2297-900X
VL - 9
SP - 1
EP - 8
JO - Frontiers in Communication
JF - Frontiers in Communication
M1 - 1421692
ER -