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

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dc.authorid0000-0002-6560-5831en_US
dc.authorscopusid56723695800en_US
dc.authorwosidABI-5606-2020en_US
dc.contributor.authorMutlu, Hayrettin
dc.contributor.authorAy, Murat
dc.contributor.authorDoğan, Murat
dc.date.accessioned2023-01-03T06:12:14Z
dc.date.available2023-01-03T06:12:14Z
dc.date.issued2022en_US
dc.departmentFakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractBackground: 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.en_US
dc.identifier.citationMutlu, H., Ay, M. & Doğan, M. (2022). Food engineers’ attitudes and purchasing intentions towards genetically modified organism products. Nutrition and Health, 30(4), pp. 789-796. https://doi.org/10.1177/02601060221144126en_US
dc.identifier.doi10.1177/02601060221144126en_US
dc.identifier.endpage796
dc.identifier.issn0260-1060
dc.identifier.issn2047-945X
dc.identifier.issue4
dc.identifier.pmid36482688en_US
dc.identifier.scopus2-s2.0-85144353532en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage789
dc.identifier.urihttps://doi.org/10.1177/02601060221144126
dc.identifier.urihttps://hdl.handle.net/20.500.13055/358
dc.identifier.volume30
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorMutlu, Hayrettin
dc.language.isoenen_US
dc.publisherSAGE Publicationsen_US
dc.relation.ispartofNutrition and Healthen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGMO Producten_US
dc.subjectGMO Fooden_US
dc.subjectAttitudes Toward Gmosen_US
dc.subjectGMO Product Purchase Intentionen_US
dc.subjectFood Engineersen_US
dc.titleFood engineers’ attitudes and purchasing intentions towards genetically modified organism productsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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