SciELO - Scientific Electronic Library Online

 
vol.32 issue1Design of the lyophilization process of a L-leucyl-L-alanine dipeptide formulation based on its thermal propertiesCongress of the European Society of Medical Oncology, ESMO, in Madrid, Spain, September 26 to 30, 2014 author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

  • Have no cited articlesCited by SciELO

Related links

  • Have no similar articlesSimilars in SciELO

Share


Biotecnología Aplicada

On-line version ISSN 1027-2852

Abstract

VIEDMA-VIEDMA, Inmaculada; BALANZA-GALINDO, Serafín; LOPEZ NICOLAS, José M  and  SERRANO-MEGIAS, Marta. Knowledge of the consumer from Murcia, Spain, on biotechnology and genetic engineering applied to food. Biotecnol Apl [online]. 2015, vol.32, n.1, pp.1401-1405. ISSN 1027-2852.

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.

Keywords : biotechnology; genetic engineering; foods; consumer perception.

        · abstract in Spanish     · text in English     · English ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License