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    1. Consumer preferences for food quality: a choice experiment regarding animal welfare and food safety in chicken

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

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    3. Public perception of pesticides and chemicals in food

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    4. Public reactions to risk: social structures, images of science, and the role of trust

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    5. Risk communication and food recalls

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    6. Technological stigma: some perspectives from the study of contagion

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