{"id":{"repo_id":"sask","oai_identifier":"oai:harvest.usask.ca:10388/12841"},"canonical_url":"https://search.dev.ndltd.org/etd/sask/oai:harvest.usask.ca:10388/12841","repository":{"repo_id":"sask","name":"University of Saskatchewan","base_url":"https://harvest.usask.ca/server/oai/request"},"display":{"title":"CANADIAN CONSUMER PERCEPTION OF GENOME-EDITED FOOD PRODUCTS","abstract":"New Breeding techniques (NBTs) have been developed in the last decade and allow for faster, more precise and less expensive genetic modification of new plant varieties with desired traits. Genome editing technology is potentially more socially acceptable than transgenics due to the possibility to add, delete, or alter specific parts of the DNA sequence without adding foreign genetic material. This thesis examines consumers’ perceptions of food produced using genome editing techniques. To accomplish this, an online survey was administered across Canada, resulting in a sample of 503 participants. Econometric analysis was used to examine the relationship between consumers’ perceptions of food produced using genome editing technology and consumer preferences. Additional analysis was conducted for the other two food technologies (transgenics and organic) and results were compared. Results suggest that surveyed Canadians have better perceptions of genome editing technology and four factors are relevant to predict consumers’ levels of perception: trust in Canada’s food safety system, their food technology neophobia score, knowledge of genetics, and self-rated knowledge of genome editing. Food technology neophobia scores and knowledge both impact willingness to consume genome-edited and transgenics food products but not organic food products.","abstract_html":"New Breeding techniques (NBTs) have been developed in the last decade and allow for faster, more precise and less expensive genetic modification of new plant varieties with desired traits. Genome editing technology is potentially more socially acceptable than transgenics due to the possibility to add, delete, or alter specific parts of the DNA sequence without adding foreign genetic material. This thesis examines consumers’ perceptions of food produced using genome editing techniques. To accomplish this, an online survey was administered across Canada, resulting in a sample of 503 participants. Econometric analysis was used to examine the relationship between consumers’ perceptions of food produced using genome editing technology and consumer preferences. Additional analysis was conducted for the other two food technologies (transgenics and organic) and results were compared. Results suggest that surveyed Canadians have better perceptions of genome editing technology and four factors are relevant to predict consumers’ levels of perception: trust in Canada’s food safety system, their food technology neophobia score, knowledge of genetics, and self-rated knowledge of genome editing. Food technology neophobia scores and knowledge both impact willingness to consume genome-edited and transgenics food products but not organic food products.","abstract_has_math":false,"creators":["Vasquez Arreaga, Oswaldo"],"institution":"University of Saskatchewan","degree_name":"Master of Science (M.Sc.)","degree_level":"Masters","degree_discipline":"Agricultural Economics","degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":["Slade, Peter","Hesseln, Hayley","Smyth, Stuart","Lassoued, Rim","Hobbs, Jill","McDonald, Jill"],"year":2020,"date_issued":"2020-05-13","date_published":"2020-05-13","updated_at":"2026-07-24T04:27:08Z","subjects":["New breeding techniques, genome editing, consumer perception"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/10388/12841","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Slade, Peter","Hesseln, Hayley","Smyth, Stuart","Lassoued, Rim","Hobbs, Jill","McDonald, Jill"]},{"key":"dc:creator","label":"Author","values":["Vasquez Arreaga, Oswaldo"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2020-05-13T21:16:03Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2020-05-13T21:16:03Z"]},{"key":"dc:date.issued","label":"Date","values":["2020-05-13"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Agricultural Economics"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (M.Sc.)"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Saskatchewan"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["New breeding techniques, genome editing, consumer perception"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hdl.handle.net/10388/12841"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["New Breeding techniques (NBTs) have been developed in the last decade and allow for faster, more precise and less expensive genetic modification of new plant varieties with desired traits. Genome editing technology is potentially more socially acceptable than transgenics due to the possibility to add, delete, or alter specific parts of the DNA sequence without adding foreign genetic material. This thesis examines consumers’ perceptions of food produced using genome editing techniques. To accomplish this, an online survey was administered across Canada, resulting in a sample of 503 participants. Econometric analysis was used to examine the relationship between consumers’ perceptions of food produced using genome editing technology and consumer preferences. Additional analysis was conducted for the other two food technologies (transgenics and organic) and results were compared. Results suggest that surveyed Canadians have better perceptions of genome editing technology and four factors are relevant to predict consumers’ levels of perception: trust in Canada’s food safety system, their food technology neophobia score, knowledge of genetics, and self-rated knowledge of genome editing. Food technology neophobia scores and knowledge both impact willingness to consume genome-edited and transgenics food products but not organic food products."]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["CANADIAN CONSUMER PERCEPTION OF GENOME-EDITED FOOD PRODUCTS"]}]}],"canonical_facts":{"dc:contributor.committeemember":["Slade, Peter","Hesseln, Hayley","Smyth, Stuart","Lassoued, Rim","Hobbs, Jill","McDonald, Jill"],"dc:creator":["Vasquez Arreaga, Oswaldo"],"dc:date.accessioned":["2020-05-13T21:16:03Z"],"dc:date.available":["2020-05-13T21:16:03Z"],"dc:date.issued":["2020-05-13"],"dc:description.abstract":["New Breeding techniques (NBTs) have been developed in the last decade and allow for faster, more precise and less expensive genetic modification of new plant varieties with desired traits. Genome editing technology is potentially more socially acceptable than transgenics due to the possibility to add, delete, or alter specific parts of the DNA sequence without adding foreign genetic material. This thesis examines consumers’ perceptions of food produced using genome editing techniques. To accomplish this, an online survey was administered across Canada, resulting in a sample of 503 participants. Econometric analysis was used to examine the relationship between consumers’ perceptions of food produced using genome editing technology and consumer preferences. Additional analysis was conducted for the other two food technologies (transgenics and organic) and results were compared. Results suggest that surveyed Canadians have better perceptions of genome editing technology and four factors are relevant to predict consumers’ levels of perception: trust in Canada’s food safety system, their food technology neophobia score, knowledge of genetics, and self-rated knowledge of genome editing. Food technology neophobia scores and knowledge both impact willingness to consume genome-edited and transgenics food products but not organic food products."],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["https://hdl.handle.net/10388/12841"],"dc:subject":["New breeding techniques, genome editing, consumer perception"],"dc:title":["CANADIAN CONSUMER PERCEPTION OF GENOME-EDITED FOOD PRODUCTS"],"dc:type":["Thesis"],"thesis:degree_discipline":["Agricultural Economics"],"thesis:degree_level":["Masters"],"thesis:degree_name":["Master of Science (M.Sc.)"],"thesis:institution_name":["University of Saskatchewan"]},"updated_at":"2026-07-24T04:27:08Z"}