Consumer perception of biotechnology applied to food production: a quali-quantitative study

• Grant number: 13/01866-1
• Support Opportunities: Regular Research Grants
• Start date: September 01, 2013
• End date: August 31, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Jorge Herman Behrens
• Grantee: Jorge Herman Behrens
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Due to scientific and technological advances introduced in the food production and distribution over the past decades, currently the most developed and affluent societies do not face restrictions on the availability and supply of food products. However, there are changes in food preferences and habits influenced by the perception of information and the effects of technology on the entire food chain. In this sense, research is essential in revealing consumer perceptions about new technologies that, on the one hand, can ensure productivity and improve the quality of foods, but on the other hand, can cause anxiety, distrust and negative attitudes and, therefore, rejection of these novel foods. For these reasons, this research project proposes a quali-quantitative approach to study the Brazilian consumer's perception of biotechnology applied to food production. The first phase of the project will consist of a qualitative research through interviews with consumers in focus groups, and through the analysis of the empirical data using the technique of the Collective Subject Discourse (DSC), social representations, beliefs, feelings and attitudes towards use of biotechnology in food will come to light. It is hoped that the results of the qualitative phase reveal intrinsic (eg, taste, texture, appearance, etc..) or extrinsic factors (eg, price, health claims and nutrition, etc..) to be used in the designing of affective acceptance tests with consumers. Finally, Conjoint Analysis, a multivariate statistical technique applied on the consumer data will determine which factors can positively or negatively influence the acceptability and purchase intention of foods produced through biotechnology. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

RIBEIRO, TATIANE G.; BARONE, BRUNA; BEHRENS, JORGE H.. Genetically modified foods and their social representation. Food Research International, v. 84, p. 120-127, JUN 2016. (13/01866-1)