Consulta: subjectFacets:"Novel food technologies"
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Data/hora: 13/06/2024 04:11:39

An Exploration of Irish Consumer Acceptance of Nanotechnology Applications in Food
Provedor de dados: 31
Autores: Greehy,   Grainne; McCarthy,   Mary; Henchion,   Maeve M.; Dillon,   Emma J.; McCarthy,   Sinead.
Nanotechnology has come to the attention of food stakeholders in recent years. It offers many potential benefits to food companies and consumers, for example the ability to produce healthier food without compromising taste, but it has also generated much debate, in particular about potential unknown risks associated with food applications of nanotechnology. This research provides some insights into Irish consumer acceptance of food related applications of nanotechnology and details the determining factors framing consumers’ attitudes. Key issues investigated include consumers’ awareness of and attitudes towards nanotechnology, the subjective values (including perceived risk-benefit trade-offs) that frame these attitudes and the influence of new information...
Tipo: Presentation
Palavras-chave: Novel food technologies; Nanotechnology; Consumer acceptance; Risk perceptions; Risk communication; Deliberative discourse; Agribusiness; Agricultural and Food Policy; Food Consumption/Nutrition/Food Safety; Research and Development/Tech Change/Emerging Technologies.
Ano: 2011
URL: http://purl.umn.edu/122006