Genetic engineering and the concept of the natural

dc.contributor.author	Sagoff, Mark
dc.date.accessioned	2017-05-22T18:28:56Z
dc.date.available	2017-05-22T18:28:56Z
dc.date.issued	2001
dc.description.abstract	Many consumers view genetically engineered foods with suspicion partly because the food industry has taught them to do so. Consumers learn from advertisements and labels that the foods they buy are all natural only to realize that that is not the case. The food industry wishes to embrace the efficiencies offered by advances in genetic engineering, but this technology belies the image of nature to which the food industry constantly and conspicuously appeals. Consumers who believe genetically modified foods are not “natural” will regard them as risky and undesirable
dc.identifier.uri	https://hdl.handle.net/1813/49935
dc.language.iso	en_US
dc.publisher	NABC
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 International	*
dc.rights.uri	https://creativecommons.org/licenses/by-nc-nd/4.0/	*
dc.subject	Agricultural biotechnology
dc.subject	genetic engineering
dc.subject	genetically modified foods
dc.subject	consumer
dc.subject	producer
dc.subject	food industry
dc.subject	science communication
dc.subject	risk management
dc.subject	globalization
dc.subject	intellectual property
dc.subject	animal biotechnology
dc.subject
dc.title	Genetic engineering and the concept of the natural
dc.type	book chapter

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