Food engineers’ attitudes and purchasing intentions towards genetically modified organism products

Mutlu H., Ay M., Doğan M.

Nutrition and Health, 2022 (Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1177/02601060221144126
  • Dergi Adı: Nutrition and Health
  • Derginin Tarandığı İndeksler: Scopus, ASSIA, BIOSIS, CAB Abstracts, CINAHL, EMBASE, Food Science & Technology Abstracts, MEDLINE
  • Anahtar Kelimeler: attitudes toward GMOs, food engineers, GMO food, GMO product, GMO product purchase intention
  • İstanbul Gelişim Üniversitesi Adresli: Evet

Özet

© The Author(s) 2022.Background: Biotechnological developments have resulted in the modification of the genetic structures of many organisms. However, the possibility of risks in terms of human health has caused consumers to approach products containing genetically modified organisms (GMOs) with suspicion. Objective: In this study, we aimed to determine the attitudes of food engineers towards GMO products and their effects on purchase intentions. Methods: For this purpose, an attitude scale towards GMO products was adapted, and a multivariate regression analysis was performed by applying the adapted questionnaire. Results: It has been determined that the negative attitudes of food engineers towards GMO products and their purchasing intentions have an effect. Attitudes toward the use of gene technology in production were determined with 17% as the most effective dimension of purchase intention, and it was found to have a significant effect (p < 0.05). Conclusions: Overall, it was determined that food engineers were concerned about the potential risk of GMO foods. In order to overcome these concerns, it is thought that eliminating the lack of knowledge of this professional group on gene technology should be planned as a strategic goal.