News Briefs: A higher degree of trust in government agencies, less press coverage, and less scientific knowledge may explain why Americans are more receptive than Europeans to genetically modified foods and crops,

1999 ◽  
Vol 33 (19) ◽  
pp. 405A-405A
Keyword(s):  
Scientific Knowledge ◽  
Genetically Modified ◽  
Government Agencies ◽  
Press Coverage ◽  
Genetically Modified Foods ◽  
Trust In Government

Distinguishing scientific knowledge: The impact of different measures of knowledge on genetically modified food attitudes

2019 ◽  
Vol 28 (4) ◽  
pp. 449-467 ◽  
Author(s):  
Kathleen M. Rose ◽  
Emily L. Howell ◽  
Leona Y.-F. Su ◽  
Michael A. Xenos ◽  
Dominique Brossard ◽  
...  
Keyword(s):  
Scientific Knowledge ◽  
Genetically Modified ◽  
Public Attitudes ◽  
Factual Knowledge ◽  
Genetically Modified Food ◽  
Genetically Modified Foods ◽  
Negative Attitudes ◽  
Food Attitudes ◽  
Perceived Familiarity ◽  
The Impact

The impact of knowledge on public attitudes toward scientific issues remains unclear, due in part to ill-defined differences in how research designs conceptualize knowledge. Using genetically modified foods as a framework, we explore the impacts of perceived familiarity and factual knowledge, and the moderating roles of media attention and a food-specific attitudinal variable (food consciousness), in shaping these relationships. Based on the differential effects on “negative attitudes” toward genetically modified foods, we provide further evidence that the measures of knowledge are separate concepts and argue against a one-dimensional view of scientific knowledge. We discuss implications for understanding the relationship between knowledge and science attitudes.

scholarly journals Consumer Acceptance of Gene-Edited versus Genetically Modified Foods in Korea

2021 ◽  
Vol 18 (7) ◽  
pp. 3805
Author(s):  
Eunae Son ◽  
Song Soo Lim
Keyword(s):  
Gene Editing ◽  
Consumer Preferences ◽  
Genetically Modified ◽  
Relevant Information ◽  
Consumer Acceptance ◽  
Genetically Modified Foods ◽  
Breeding Methods ◽  
Novel Foods ◽  
Novel Technology ◽  
Potential Market

Food made with gene-editing has received considerable attention in recent years because it is claimed to be a little different from traditional genetically modified breeding methods concerning safety. However, consumer acceptance of these novel foods and their potential market uptake remains to be answered. This study aims to assess differences in the acceptance of gene-edited and genetically modified foods in Korea. The choice-based conjoint analysis is adopted to estimate part-worth functions for the soybean oil attributes with 200 surveyed samples. The estimated part-worth values reveal how much each attribute affects consumers’ decision-making. Estimated results suggest that consumers tend to accept gene-editing more than genetically modified foods. The acceptance of novel technology is shown to correspond closely to the degree of consumers’ scientific knowledge, highlighting the importance of revealing relevant information regarding the technology. Results also show that country of origin is a significant food-specific attitudinal factor in shaping consumer preferences.

scholarly journals Will genetically modified foods be allergenic?

2001 ◽  
Vol 107 (5) ◽  
pp. 765-771 ◽  
Author(s):  
Steve L. Taylor ◽  
Susan L. Hefle
Keyword(s):  
Genetically Modified ◽  
Genetically Modified Foods
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