유전자변형식품에 대한 소비자의 지식, 지각위험 및 신뢰와의 관계

• 영문명: The Relationships of the Types of Knowledge, Perceived Risk and Trust in Genetically Modified Food
• 발행기관: 한국관광학회
• 저자명: 권현수 김영국
• 간행물 정보: 『관광학연구』제36권 제4호, 283~304쪽, 전체 22쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2012.05.31

영문 초록

This study examines the effects of both objective and subjective knowledge towards both the perceived risk and also consumer trust associated with genetically modified (GM) food. A sample of 316 valid surveys conducted on shoppers in Seoul was compiled over a two-month period and used for analysis. A Structural Equation Modelling technique was employed to test the causal model. The results reveal that objective and subjective knowledge are both directly and indirectly associated with trust towards GM foods. And that reduced risk towards genetically modified food whereby objective knowledge towards genetically GM foods reveals a direct and relatively strong relationship and perceived trust towards genetically modified food. Additional findings highlight that perceived risk reduces their cognitive and affective trust towards GM food. Implications and suggestions are later discussed with one such debated consideration being the influence of promotional campaigns directed towards boosting consumer adoptions of GM technology.

목차

I. 서론

II. 이론적 배경과 가설 설정

III. 연구방법

IV. 실증분석

V. 결론

참고문헌

키워드

유전자변형식품 객관적지식 주관적지식 지각위험 인지적신뢰 정서적신뢰 GM food Objective knowledge Subjective knowledge Perceived risk Cognitive trust Affective trust