Knowledge of the consumer from Murcia, Spain, on biotechnology and genetic engineering applied to food
Human beings always have distrusted from any innovation, especially in topics of food supply. The development of new technologies has contributed to innovation in the food industry. The aim of our study was to know the level of knowledge that the population in Murcia could have on biotechnology and...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elfos Scientiae
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| Series: | Biotecnología Aplicada |
| Subjects: | |
| Online Access: | http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S1027-28522015000100006&lng=en&tlng=en |
| _version_ | 1819110044638117888 |
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| author | Inmaculada Viedma-Viedma Serafín Balanza-Galíndo José M López Nicolás Marta Serrano-Megías |
| author_facet | Inmaculada Viedma-Viedma Serafín Balanza-Galíndo José M López Nicolás Marta Serrano-Megías |
| author_sort | Inmaculada Viedma-Viedma |
| collection | DOAJ |
| description | Human beings always have distrusted from any innovation, especially in topics of food supply. The development of new technologies has contributed to innovation in the food industry. The aim of our study was to know the level of knowledge that the population in Murcia could have on biotechnology and genetic engineering applied to food production and his influence in the acceptance or rejection of these technologies. Results were confronted to other studies in different regions of Spain and Argentine. A quantitative methodology was followed, based on descriptive analyses and bivariable answers, in the Spanish region of Murcia. The results revealed a high level of awareness of the consumer on biotechnology and also a high perception of it as posing a risk for human health. The higher level of unawareness accounted for an increase in the level of distrust against both technologies for food production. This evidenced the need for educational programs able to orient the consumer on the benefits and potential risks of using biotechnology and genetic engineering for food production. |
| first_indexed | 2024-12-22T03:35:28Z |
| format | Article |
| id | doaj.art-a9ee7f34e27c409f9241641582809cc6 |
| institution | Directory Open Access Journal |
| issn | 1027-2852 |
| language | English |
| last_indexed | 2024-12-22T03:35:28Z |
| publisher | Elfos Scientiae |
| record_format | Article |
| series | Biotecnología Aplicada |
| spelling | doaj.art-a9ee7f34e27c409f9241641582809cc62022-12-21T18:40:23ZengElfos ScientiaeBiotecnología Aplicada1027-285232114011405S1027-28522015000100006Knowledge of the consumer from Murcia, Spain, on biotechnology and genetic engineering applied to foodInmaculada Viedma-Viedma0Serafín Balanza-Galíndo1José M López Nicolás2Marta Serrano-Megías3Universidad Católica de MurciaUniversidad Católica de MurciaUniversidad de MurciaUniversidad Católica de MurciaHuman beings always have distrusted from any innovation, especially in topics of food supply. The development of new technologies has contributed to innovation in the food industry. The aim of our study was to know the level of knowledge that the population in Murcia could have on biotechnology and genetic engineering applied to food production and his influence in the acceptance or rejection of these technologies. Results were confronted to other studies in different regions of Spain and Argentine. A quantitative methodology was followed, based on descriptive analyses and bivariable answers, in the Spanish region of Murcia. The results revealed a high level of awareness of the consumer on biotechnology and also a high perception of it as posing a risk for human health. The higher level of unawareness accounted for an increase in the level of distrust against both technologies for food production. This evidenced the need for educational programs able to orient the consumer on the benefits and potential risks of using biotechnology and genetic engineering for food production.http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S1027-28522015000100006&lng=en&tlng=enbiotechnologygenetic engineeringfoodsconsumer perception |
| spellingShingle | Inmaculada Viedma-Viedma Serafín Balanza-Galíndo José M López Nicolás Marta Serrano-Megías Knowledge of the consumer from Murcia, Spain, on biotechnology and genetic engineering applied to food Biotecnología Aplicada biotechnology genetic engineering foods consumer perception |
| title | Knowledge of the consumer from Murcia, Spain, on biotechnology and genetic engineering applied to food |
| title_full | Knowledge of the consumer from Murcia, Spain, on biotechnology and genetic engineering applied to food |
| title_fullStr | Knowledge of the consumer from Murcia, Spain, on biotechnology and genetic engineering applied to food |
| title_full_unstemmed | Knowledge of the consumer from Murcia, Spain, on biotechnology and genetic engineering applied to food |
| title_short | Knowledge of the consumer from Murcia, Spain, on biotechnology and genetic engineering applied to food |
| title_sort | knowledge of the consumer from murcia spain on biotechnology and genetic engineering applied to food |
| topic | biotechnology genetic engineering foods consumer perception |
| url | http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S1027-28522015000100006&lng=en&tlng=en |
| work_keys_str_mv | AT inmaculadaviedmaviedma knowledgeoftheconsumerfrommurciaspainonbiotechnologyandgeneticengineeringappliedtofood AT serafinbalanzagalindo knowledgeoftheconsumerfrommurciaspainonbiotechnologyandgeneticengineeringappliedtofood AT josemlopeznicolas knowledgeoftheconsumerfrommurciaspainonbiotechnologyandgeneticengineeringappliedtofood AT martaserranomegias knowledgeoftheconsumerfrommurciaspainonbiotechnologyandgeneticengineeringappliedtofood |