Attitudes and attitudinal ambivalence change towards nanotechnology applied to food production

By Arnout R.H., Heleen van Dijk, Janneke de Jonge, Gene Rowe, Lynn J. Frewer, WageningenUniversity, Netherlands, Newcastle University,UK

In two experiments, a total of 618 participants, from the UK population, were provided with different risk–benefit information on nanotechnology application in food. The results show that the provision of both risk and benefit information does not influence average attitude, but results in some individuals becoming more positive and less ambivalent and others    more negative and less ambivalent towards nanotechnologies.