Transgenic Quality Characteristics and Economic Analysis of Food
Jing Han, Hui Wang
Available Online January 2016.
- https://doi.org/10.2991/etmhs-16.2016.189How to use a DOI?
- Genetically modified; Food quality; Information asymmetry; Consumer preferences
- 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.
- 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 -