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theses

Nanotechnology manipulates matter on a very small scale (1-billionth of a meter). It may dramatically improve food production, processing and packaging. However, R&D in food nanotechnology can only yield returns if consumers are willing to buy the resulting products. Yet, no studies have investigated consumer attitudes and reactions to tasting foods with nanotechnology benefits. Fresh cherry tomatoes and chocolate ice cream were evaluated for liking of key attributes and overall liking using 15-cm line scales. Three samples of each food were evaluated one-at-a time. Panelists were told that the first sample of each food had no nanotechnology (control) and that subsequent samples were produced with nanotechnology. For tomatoes, the scenario was that nanoparticles were in the packaging as an anti-microbial or to extend freshness. For ice cream, the nanoparticles were incorporated into the food matrix to deliver probiotics or to reduce icing. In reality, none of the foods were made with nanoscale ingredients. After the taste test, panelists were required to complete a seven-page survey. The panel consisted of 62% students, 27% faculty/staff, and 11% adults from the local community. All three tomato samples were equally liked and all three ice cream samples were equally liked regardless of whether they claimed nanotechnology benefits. Most participants (75-86%) were willing to buy at least one of the nanotech foods. For buyers of nanotech products, they gave high liking ratings for all attributes of the nanotech products that were similar to the ratings for the control samples; their primary reason was split, between “sensory appeal” and “nanotechnology benefit” (p < 0.01). For non-buyers of nanotech products, they gave lower liking ratings to all attributes of the nanotech samples relative to the control samples (p < 0.05); they chose “sensory appeal” as the predominant reason for not buying any nanotech product (p < 0.01). The panel had limited knowledge about nanotechnology, but was not neophobic to food nanotechnology. The majority had positive or neutral attitudes towards the application of nanotechnology in the food production, but they concerned about long-term exposure to nanofoods.

ETD_3791

M.S.

Includes bibliographical references

by Lina Kuang

http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064140

doi:10.7282/T3Q52NNG

ETD graduate

The author owns the copyright to this work.

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