Proceedings of the 2016 2nd International Conference on Education Technology, Management and Humanities Science

Transgenic Quality Characteristics and Economic Analysis of Food

Authors
Jing Han, Hui Wang
Corresponding Author
Jing Han
Available Online January 2016.
DOI
https://doi.org/10.2991/etmhs-16.2016.189How to use a DOI?
Keywords
Genetically modified; Food quality; Information asymmetry; Consumer preferences
Abstract
With the development of transgenic technology, transgenic food is more and more common, which has attracted a great deal of controversy. This article expounded the quality of the food transgenic characteristics of meanings from the product analysis, and analyzed the quality of genetically modified food with the help of the existing economic theory. Genetically modified characteristics of food contain two levels. One type is genetically modified ingredients, influence of genetically modified ingredients for food use value, the society and environment. The other type is the presence of genetically modified ingredients in food, and levels of genetically modified ingredients. In the study of economics, the genetically modified features of food has important meaning, which was showed by the food genetically modified distribution and inspection of quality information, as well as the consumers’ preference difference, cognitive and stability.
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Proceedings
2016 2nd International Conference on Education Technology, Management and Humanities Science
Part of series
Advances in Social Science, Education and Humanities Research
Publication Date
January 2016
ISBN
978-94-6252-160-5
ISSN
2352-5398
DOI
https://doi.org/10.2991/etmhs-16.2016.189How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Jing Han
AU  - Hui Wang
PY  - 2016/01
DA  - 2016/01
TI  - Transgenic Quality Characteristics and Economic Analysis of Food
BT  - 2016 2nd International Conference on Education Technology, Management and Humanities Science
PB  - Atlantis Press
SP  - 878
EP  - 882
SN  - 2352-5398
UR  - https://doi.org/10.2991/etmhs-16.2016.189
DO  - https://doi.org/10.2991/etmhs-16.2016.189
ID  - Han2016/01
ER  -