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dc.contributor.authorBearth, Angela-
dc.contributor.authorSiegrist, Michael-
dc.date.accessioned2018-08-17T07:13:25Z-
dc.date.available2018-08-17T07:13:25Z-
dc.date.issued2016-
dc.identifier.issn0924-2244de_CH
dc.identifier.issn1879-3053de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/9068-
dc.description.abstractResearch goal: This paper pursued two goals: first, to investigate the much disputed question of whether risk or benefit perceptions are more influential in people's acceptance of food technologies and second, to shed light on the relationship between the two perceptions. Scope and approach: In total, 26 studies were selected for a random-effects meta-analysis. Key findings and conclusions: The results suggest a high degree of variability in correlation coefficients for all three investigated relationships. This paper presents the insights gained into the perception and acceptance of food technologies, the relationships between these three factors and discusses potential moderators of the relationship strengths. Furthermore, this paper's discussion offers insights for future risk communication research by highlighting important research gaps and possibilities.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofTrends in Food Science & Technologyde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectFood technologyde_CH
dc.subjectAcceptancede_CH
dc.subjectRisk perceptionde_CH
dc.subjectBenefit perceptionde_CH
dc.subjectMeta-analysisde_CH
dc.subject.ddc658.8: Marketingmanagementde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleAre risk or benefit perceptions more important for public acceptance of innovative food technologies : a meta-analysisde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementSchool of Management and Lawde_CH
zhaw.organisationalunitInstitut für Marketing Management (IMM)de_CH
dc.identifier.doi10.1016/j.tifs.2016.01.003de_CH
zhaw.funding.euNode_CH
zhaw.issue3de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end23de_CH
zhaw.pages.start14de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume49de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
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Bearth, A., & Siegrist, M. (2016). Are risk or benefit perceptions more important for public acceptance of innovative food technologies : a meta-analysis. Trends in Food Science & Technology, 49(3), 14–23. https://doi.org/10.1016/j.tifs.2016.01.003
Bearth, A. and Siegrist, M. (2016) ‘Are risk or benefit perceptions more important for public acceptance of innovative food technologies : a meta-analysis’, Trends in Food Science & Technology, 49(3), pp. 14–23. Available at: https://doi.org/10.1016/j.tifs.2016.01.003.
A. Bearth and M. Siegrist, “Are risk or benefit perceptions more important for public acceptance of innovative food technologies : a meta-analysis,” Trends in Food Science & Technology, vol. 49, no. 3, pp. 14–23, 2016, doi: 10.1016/j.tifs.2016.01.003.
BEARTH, Angela und Michael SIEGRIST, 2016. Are risk or benefit perceptions more important for public acceptance of innovative food technologies : a meta-analysis. Trends in Food Science & Technology. 2016. Bd. 49, Nr. 3, S. 14–23. DOI 10.1016/j.tifs.2016.01.003
Bearth, Angela, and Michael Siegrist. 2016. “Are Risk or Benefit Perceptions More Important for Public Acceptance of Innovative Food Technologies : A Meta-Analysis.” Trends in Food Science & Technology 49 (3): 14–23. https://doi.org/10.1016/j.tifs.2016.01.003.
Bearth, Angela, and Michael Siegrist. “Are Risk or Benefit Perceptions More Important for Public Acceptance of Innovative Food Technologies : A Meta-Analysis.” Trends in Food Science & Technology, vol. 49, no. 3, 2016, pp. 14–23, https://doi.org/10.1016/j.tifs.2016.01.003.


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