|
|
|
|
| |
|
|
| Sonne, Anne-Mette; Grunert, Klaus G.; Olsen, Nina Veflen; Granli, Britt-Signe; Banati, Diana; Pollak-Toth, Annamaria; Szabo, Erzsebet. |
| New food processing technologies are developed on a continuous basis. While food scientists may applaud the progress of science, consumers have been known to take a more conservative approach and do not always readily see the benefits of new processing methods. As learned from earlier examples (such as GM and irradiation), the advantages that a new processing technology has to offer do not necessarily guarantee the success of a product in the market place. If consumers do not perceive the benefits of a new technology as relevant, its application is threatened. For example, studies of consumer attitudes towards GM foods have found that consumer acceptance depends on whether consumers perceive specific benefits associated with the product (Frewer et al.... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Agribusiness; Agricultural and Food Policy; Farm Management; Food Consumption/Nutrition/Food Safety; Research and Development/Tech Change/Emerging Technologies; Risk and Uncertainty. |
| Ano: 2009 |
URL: http://purl.umn.edu/59111 |
| |
|
|
|
