Consumers’ perceptions and judgments of risks is an important field of study in consumer research (Mitchell, 1999), and people’s risk perceptions of food products and technologies are important determinants of food choice, food preparation behavior, and acceptance of food technologies (Frewer and Miles, 2001; Knox, 2000). Interest in the study of food risk perception is also due to widespread concern about the safety of food (Hohl and Gaskell, 2008).



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© Springer Fachmedien Wiesbaden 2014

Authors and Affiliations

  • Andrea Bieberstein
    • 1
  1. 1.MunichGermany

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