Trust, Perceived Risk, and Attitudes Toward Food Technologies

By J. Eiser, S. Miles, Lynn J. Frewer. 2002

362 citations recorded by the source corpus.

Subfields: Management, Monitoring, Policy and Law, Sociology and Political Science

View Paper: https://www.semanticscholar.org/paper/744270de78225ff16b42e18f933bba7af7235544

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Management, Monitoring, Policy and Law

In Sociology and Political Science

Citations in the corpus

The consumer’s perception of artificial food additives: Influences on acceptance, risk and benefit perceptions (2014, background): “Moreover, men and women might differ in their food values (e.g., importance of healthiness, taste, caloric content), which might also influence the predictors of acceptance of sweeteners or food colours (Eiser et al., 2002).”
Temporal stability of the psychological determinants of trust: Implications for communication about food risks (2003, background): “However, whilst the apparent influence of trust on risk perception has been relatively well documented, the exact relationship (in terms of causal relationships) between trust in information sources, perceived risk and acceptance of hazards is less clear (Eiser et al., 2003).”
The role of negative associations and trust in risk perception of new hydrogen systems (2008, background): “Eiser and colleagues compared the associationist view on trust with a causal model in their analysis of studies on the acceptance of food technologies (Eiser, Miles, and Frewer 2002 ).”
Contextual and psychological factors shaping evaluations and acceptability of energy alternatives: Integrated review and research agenda (2014, background): “At the same time, however, people could potentially derive their trust evaluations from their evaluations and acceptability of energy alternatives, which would make trust itself a result rather than a cause of evaluations and acceptability [70,83].”
Public trust in institutions and information sources regarding risk management and communication: towards integrating extant knowledge (2009, background): “Jungermann, Pfister, and Fisher 1996; Frewer et al. 1996; Poortinga and Pidgeon 2003). In more specific terms, characteristics such as ‘competence’, ‘knowledge’, ‘expertise’, ‘openness’, ‘honesty’, ‘concern’ and ‘care’ were among the most commonly evaluated qualities of the institutions responsible ”
Consumers’ attitude towards food by‐products: the influence of food technology neophobia, education and information (2018, background): “…conveyed by labelling or public participation, is crucial because consumers cannot perceive the benefit of novel technologies and foods directly from the product, unlike for instance taste and other sensory characteristics (Eiser et al., 2002; Arvanitoyannis & Krystallis, 2005; Kim & Kwak, 2015).”