Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 356325
Title Consumer acceptance of technology-based food innovations: Lessons for the future of nutrigenomics
Author(s) Ronteltap, A.; Trijp, J.C.M. van; Renes, R.J.; Frewer, L.J.
Source Appetite 49 (2007)1. - ISSN 0195-6663 - p. 1 - 17.
Department(s) Marketing and Consumer Behaviour
Communication Science
Publication type Refereed Article in a scientific journal
Publication year 2007
Keyword(s) genetically-modified foods - functional foods - information-technology - gene technology - gm food - processing technologies - perceived usefulness - user acceptance - risk perception - self-service
Abstract Determinants of consumer adoption of innovations have been studied from different angles and from the perspectives of various disciplines. In the food area, the literature is dominated by a focus on consumer concern. This paper reviews previous research into acceptance of technology-based innovation from both inside and outside the food domain, extracts key learnings from this literature and integrates them into a new conceptual framework for consumer acceptance of technology-based food innovations. The framework distinguishes `distal¿ and `proximal¿ determinants of acceptance. Distal factors (characteristics of the innovation, the consumer and the social system) influence consumers¿ intention to accept an innovation through proximal factors (perceived cost/benefit considerations, perceptions of risk and uncertainty, social norm and perceived behavioural control). The framework's application as a tool to anticipate consumer reaction to future innovations is illustrated for an actual technology-based innovation in food science, nutrigenomics (the interaction between nutrition and human genetics).
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