Psychological Aspects of Food Biodesign

Author

Michael J. Saks
Alexander F. Danvers
Roselle L. Wissler
Mariya K. Voytyuk
Keelah E. G. Williams
Denise A. Baker, Missouri University of Science and TechnologyFollow

Abstract

In light of what is known of the cognitive, social, developmental, and evolutionary psychology of human food choice, the anxiety and resistance prompted by genetically modified (GM) foods is unsurprising. The underlying psychological mechanisms that govern food preferences suggest why GM foods have become so controversial so easily. Views of government regulation and business practices also play a role in the public reaction to GM foods.

Recommended Citation

Saks, M. J., Danvers, A. F., Wissler, R. L., Voytyuk, M. K., Williams, K. E., & Baker, D. A. (2016). Psychological Aspects of Food Biodesign. Jurimetrics, The Journal of Law, Science, and Technology, 56(2), pp. 165-181. Arizona State University.

Department(s)

Psychological Science

Document Type

Article - Journal

Document Version

Citation

File Type

text

Language(s)

English

Rights

© 2016 Arizona State University, All rights reserved.

Publication Date

01 Jan 2016