The literature abounds with evidence that consumers are critical of many new technologies used in modern food production. Influenced by the work on risk perception and technology acceptance in the 1980s, research has aimed to better understand the controversy around new food technologies. Whereas early contributions focused on risk perception and the lay-expert divide in objective and subjective risk perception, more recent research has turned to the role of emotions, moral judgments, and worldviews. This article takes stock of the theory and findings in this literature. In addition to providing an overview of the developments in the economic and sociopsychological literature, the review discusses selected topics related to consumer preferences for food technology and the determinants of food technology acceptance.

Jayson L. Lusk

Jutta Roosen

Andrea Bieberstein

Annual Review of Resource Economics

资源经济学年度评论提供权威的批判性评论，评估资源经济学最重要的研究进展，重点关注农业经济学、环境经济学、可再生资源和可枯竭资源。

The Annual Review of Resource Economics provides authoritative critical reviews that assess the most significant research advances in resource economics, focusing on agricultural economics, environmental economics, renewable resources, and non-renewable resources.

《Annual Review of Resource Economics》提供权威的批判性评论，评估资源经济学领域最重要的研究进展，重点关注农业经济学、环境经济学、可再生资源和不可再生资源。

Category	Quartile
经济学	2
经济学, 农业经济与政策	2
经济学, 经济学	3
经济学, 环境研究	3

Consumer Acceptance of New Food Technologies: Causes and Roots of Controversies

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Journal Info

Category	Quartile
ENVIRONMENTAL STUDIES	1