Big issues for a small technology: consumer trade-offs in acceptance of nanotechnology in food

Show simple item record

dc.contributor.author Henchion, Maeve
dc.contributor.author McCarthy, Mary
dc.contributor.author Dillon, Emma J.
dc.contributor.author Greehy, Gráinne Maria
dc.contributor.author McCarthy, Sinéad N.
dc.date.accessioned 2021-11-24T15:45:02Z
dc.date.available 2021-11-24T15:45:02Z
dc.date.issued 2019-08-13
dc.identifier.citation Henchion, M., McCarthy, M., Dillon, E. J., Greehy, G. and McCarthy, S. N. (2019) 'Big issues for a small technology: consumer trade-offs in acceptance of nanotechnology in food', Innovative Food Science and Emerging Technologies, 58, 102210 (9 pp). doi: 10.1016/j.ifset.2019.102210 en
dc.identifier.volume 58 en
dc.identifier.startpage 1 en
dc.identifier.endpage 9 en
dc.identifier.issn 1466-8564
dc.identifier.uri http://hdl.handle.net/10468/12263
dc.identifier.doi 10.1016/j.ifset.2019.102210 en
dc.description.abstract Nanotechnology offers many potential applications across the supply chain which could result in a more sustainable agriculture and food system. However, considerable challenges still exist in realising its potential, including consumer acceptance. This research examines consumer perspectives on two different nanotechnology applications (in packaging for chicken fillets and in cheese) using conjoint analysis. A face-to-face survey of 1046 Irish adults was undertaken. It finds that technology has a significant impact on consumer food choices (higher levels of acceptance with traditional technology rather than nanotechnology), that different applications of a technology can result in varying levels of acceptance (higher acceptance for nanotechnology in packaging of chicken fillets rather than in the cheese product) and that offering salient benefits (e.g. health or lower price) can off-set technology concerns in some but not all instances. Differences amongst consumer segments also exist with price having low utility for “health focused consumers” but having high utility for “conventional consumers”. en
dc.description.sponsorship Department of Agriculture, Food and the Marine in Ireland (NDP 2007-2013, Project Reference: 08 RD TAFRC 659) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.rights © 2019 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Nanotechnology en
dc.subject Consumer acceptance en
dc.subject Sustainability en
dc.subject Agriculture and food en
dc.subject Conjoint analysis en
dc.subject Cheeses en
dc.subject Chickens en
dc.subject Commercialization en
dc.subject Food production en
dc.subject Food science en
dc.subject Industry en
dc.subject Prices en
dc.subject Product development en
dc.subject Supply chain en
dc.subject Surveys en
dc.subject Sustainable agriculture en
dc.subject Traditional technology en
dc.title Big issues for a small technology: consumer trade-offs in acceptance of nanotechnology in food en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Mary McCarthy, Management & Marketing, University College Cork, Cork, Ireland. +353-21-490-3000 Email: m.mccarthy@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Accepted Version en
dc.contributor.funder Teagasc en
dc.contributor.funder Food Institutional Research Measure en
dc.contributor.funder Dublin Institute of Technology en
dc.contributor.funder University College Cork en
dc.contributor.funder Department of Agriculture, Food and the Marine, Ireland en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Innovative Food Science and Emerging Technologies en
dc.internal.IRISemailaddress M.McCarthy@ucc.ie en
dc.identifier.articleid 102210 en


Files in this item

This item appears in the following Collection(s)

Show simple item record

© 2019 Elsevier Ltd.  All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license Except where otherwise noted, this item's license is described as © 2019 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement