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The Impact of Consumer Food Biotechnology Training on Knowledge and Attitude

Foods and Nutrition (C.R.S.), Purdue University, West Lafayette, Indiana
4-H Program (K.L.M.), Purdue University, West Lafayette, Indiana

Address correspondence to: Charles R. Santerre, PhD, Associate Professor, Foods and Nutrition, Purdue University, 1264 Stone Hall, West Lafayette, IN 47907-1264. E-mail: santerre{at}purdue.edu

Objective: Consumer education is an important aspect in the adoption of any new technology. The objective of this work was to determine whether consumer’s knowledge and attitudes would be influenced by a face-to-face presentation involving food biotechnology.

Materials and Methods: Participants (576) were requested to complete a pre-test prior to receiving a 45–80 minute presentation, which was then followed by a post-test. Participants included members from a community organization, undergraduate and graduate college students and cooperative extension educators (county agents).

Results: Following training, 98% to 99% correctly indicated that fruits and vegetables contain chromosomes and that foods from biotech crops were currently sold in grocery stores. Prior to training, only 31% felt that these crops were properly regulated by federal agencies, and only 25% were confident that bioengineering was unlikely to make an existing food allergenic. Following training, 83% felt that these crops were properly regulated, and 63% believed that biotechnology was unlikely to add new allergens to our food supply. In addition, 90% of those trained would eat or serve genetically-modified foods to their family, and 90% believed that they or their family would benefit from genetically-modified foods within the next five years.

Conclusions: It is apparent from these results that when provided sound, science-based information, participants are more accepting of this technology and the regulatory process.

Key words: agriculture, food biotechnology, consumer acceptance, consumer education, genetically-modified organisms