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    1. Beyond the knowledge deficit: recent research into lay and expert attitudes to food risks

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

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    3. Consumer response to genetically modified food products in Japan

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

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    6. Pesticide use, risk perception and hybrid knowledge: a case study from southern Brazil

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    7. The role of education in facilitating risk-taking and innovation in agriculture

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