Consumer Acceptance of New Food Technologies: Causes and Roots of Controversies

Posted: 8 Oct 2014

See all articles by Jayson L. Lusk

Jayson L. Lusk

Oklahoma State University - Department of Agricultural Economics

Jutta Roosen

Technische Universität München (TUM) - TUM School of Management

Andrea Bieberstein

Technische Universität München (TUM) - TUM School of Management

Date Written: November 2014

Abstract

The literature abounds with evidence that consumers are critical of many new technologies used in modern food production. Influenced by the work on risk perception and technology acceptance in the 1980s, research has aimed to better understand the controversy around new food technologies. Whereas early contributions focused on risk perception and the lay-expert divide in objective and subjective risk perception, more recent research has turned to the role of emotions, moral judgments, and worldviews. This article takes stock of the theory and findings in this literature. In addition to providing an overview of the developments in the economic and sociopsychological literature, the review discusses selected topics related to consumer preferences for food technology and the determinants of food technology acceptance.

Suggested Citation

Lusk, Jayson L. and Roosen, Jutta and Bieberstein, Andrea, Consumer Acceptance of New Food Technologies: Causes and Roots of Controversies (November 2014). Annual Review of Resource Economics, Vol. 6, Issue 1, pp. 381-405, 2014, Available at SSRN: https://ssrn.com/abstract=2507243 or http://dx.doi.org/10.1146/annurev-resource-100913-012735

Jayson L. Lusk (Contact Author)

Oklahoma State University - Department of Agricultural Economics ( email )

Stillwater, OK 74078-6026
United States
405-744-6161 (Phone)

Jutta Roosen

Technische Universität München (TUM) - TUM School of Management ( email )

Freising
Germany

Andrea Bieberstein

Technische Universität München (TUM) - TUM School of Management

Freising
Germany

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