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    Start Over Subject Term attitudes Subject Term biotechnology Subject Term risk assessment Subject Term risk communication

    1. Biotechnology in the food supply: good for the world

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Roberts, Owen (author)
    Format:
    Report
    Publication Date:
    2006-10-16
    Published:
    International
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 153 Document Number: C24828
    Notes:
    Unpublished research analysis. ALEC 615 class project, Doc@Distance program, Texas A&amp;M University and Texas Tech University. 12 pages.

    3. Consumer perception of risk associated with eating genetically engineered soybeans is less in the presence of a perceived consumer benefit

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Brown, J. (author) and Ping, Y. (author)
    Format:
    Journal article
    Publication Date:
    2003
    Published:
    USA
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: C28007
    Journal Title:
    Journal of the American Dietetic Association
    Journal Title Details:
    103(2) : 208-214

    5. Consumer perceptions of risk: the case of the food-related biotechnology, recombinant bovine growth hormone (RBGH)

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Grobe, Deana Lynn (author)
    Format:
    Paper
    Publication Date:
    1997
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 149 Document Number: D06712
    Journal Title:
    Dissertation Abstracts International
    Journal Title Details:
    58-05(b) : 2390
    Notes:
    Online via Ovid.com. Abstract of dissertation from Oregon State University. 1 page.

    8. Critical aspects of consumption of genetically modified foods in Italy

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Platania, Marco (author) and Privitera, Donatella (author)
    Format:
    Book chapter
    Publication Date:
    2009
    Published:
    Italy
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: C29847
    Notes:
    Pages 121-138 in Adam Lindgreen, Martin K. Hingley and Joelle Vanhamme (eds.), The crisis of food brands: sustaining safe, innovative and competitive food supply. Gower Publishing Limited, Surrey, England. 352 pages.

    9. Cultural models and risk perception

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Sergeant, Anne (author / Environmental Protection Agency) and Europa<br>European Union
    Format:
    Presentation
    Publication Date:
    2003-12-04
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: C20371
    Notes:
    saved electronically, Posted at: <a href="http://europa.eu.int/comm/food/risk_perception/sp/sergeant.pdf">http://europa.eu.int</a>, 12 slides<br>from Risk Perception: Science, Public Debate and Policy Making Conference Brussels, 4-5 December 2003

    10. Enhancing consumer confidence in agricultural biotechnology and genetically engineered food

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Powell, Douglas (author), Blaine, Katija A. (author), and Chapman, Ben (author)
    Format:
    Journal article
    Publication Date:
    2003
    Published:
    American Bar Association, Center for Study of Law, Science, Technology, Arizona State University, College of Law
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 132 Document Number: C20123
    Journal Title:
    Jurimetrics
    Journal Title Details:
    44 (1) : 139-152
    Notes:
    fall issue; Sympsium: Confidence-building measures for genetically modified foods