Author:
Frewer Lynn J.,Howard Chaya,Shepherd Richard
Abstract
Presents experimental work which attempts to understand what
psychological mechanisms are likely to influence consumer acceptance of
genetically engineered food, and the relationship between consumer
attitudes towards the technology and consumer acceptance of its
products. Discusses the relationship between consumer risk perceptions
and consumer reactions; the influence of public knowledge and
understanding of the technology on attitudes; media impact; ethical
concern; and the importance of perceived need for the technology.
Concludes that the most important determinant of consumer acceptance of
genetic engineering in food technology is likely to be perceptions of
benefit resulting from application of the technology. Suggests that the
success of communication strategies is likely to depend on effective
provision of information regarding the tangible benefits of the
technology, although it is important that a dialogue be established
between communicators and the lay public, so that issues addressed
reflect the real concerns of the public.
Subject
Food Science,Business, Management and Accounting (miscellaneous)
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