Attitudes towards the use of GMOs in food production and their impact on buying intention: the role of positive sensory experience

Article Abstract:

The influence of positive sensory experience with a (purportedly) genetically modified organism (GMO)-based food product on the consumers' attitude towards the use of GMOs in food production is examined. Results based on the experimental analysis revealed that the attitude towards GMO in food production is less negative and type of starter culture used (GM/conventional) has less impact on the buying intentions of experimental group.

United States, Genetically modified organisms

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Technical knowledge for food product innovation in Thailand

Article Abstract:

Food technologists keep up to date knowledge with international scientific developments, as new knowledge is expanding at an exponential rate using advanced technical skills. A study was conducted in this regard by using the Thai food as a source, which revealed that new products that were radically innovative required greater input from external technical knowledge sources than products that were incrementally innovative.

Thailand, Food research, Food scientists

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Effects of the Swiss retailers' strategy on the governance structure of the fresh food products supply chains

Article Abstract:

The New Institutional Economy theory, especially the work on the diversity of hybrid forms has given interesting tools for analyzing the new design of the Swiss food supply chains. The approach highlights the point of view of the buyer and his weaknesses regarding the risks on a quality defect, which could explain why the Swiss retailers are reforming in depth their buying strategy.

Economic aspects, Brief Article, Agriculture, Consumer preferences, Agricultural economics, Hybridization, Vegetable, Hybrid plants

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