eCommons

 

A Two-pronged approach: Food safety and nutritional quality

dc.contributor.authorFritz-Jung, Kati
dc.date.accessioned2017-05-22T18:48:39Z
dc.date.available2017-05-22T18:48:39Z
dc.date.issued2002
dc.description.abstractNutritionally enhanced products must be foods that consumers want to eat and feel safe in eating. Enhanced nutrition is an added benefit to our products. It is not a primary driver to sell the food, but secondary to what motivates the consumer to make the purchase. All of us find it difficult at best to modify our eating habits—it is even more difficult to convince others to change their eating behavior. Therefore, our approach is to explore opportunities to enhance the nutritional quality (or characteristics) of our products without affecting consumer demand.
dc.identifier.urihttps://hdl.handle.net/1813/49975
dc.language.isoen_US
dc.publisherNABC
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectGMO
dc.subjecthuman health
dc.subjectgenetic engineering
dc.subjectcommunication
dc.subjectscience communication
dc.subjectpharming
dc.subjectregulation, trust
dc.subject
dc.titleA Two-pronged approach: Food safety and nutritional quality
dc.typebook chapter

Files

Original bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
nabc14_35_FRITZ-JUNG.pdf
Size:
57.31 KB
Format:
Adobe Portable Document Format