Technology in food industry: Effect of website quality, perceived risk and subjective norms on consumer trust and purchase intention

The objective of this academic paper is to look at the connection between purchase intention and the factors that influence trust in using online food applications. It looks at the relationship between perceived website quality, subjective norms and perceived risk connection to online purchase intention. Data collection was done using an online survey (304 valid responses). A model was proposed using AMOS 22 (SEM). Data was gathered between July and September 2022. Results indicate a considerable relationship between subjective norms and perceived website quality and trust in online food services. The slope of the association between purchase intention and online shopping trust indicates a strong connection, although perceived risk indicates a negligible relationship between trust and perceived risk. This study enhances decision makers' knowledge of the important role that trust plays in online food services.