English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Biotechnology offers a variety of potential benefits and risks. On one hand, it has helped enhance food production and improve the quality and nutritional value of food. On the other hand, concerns have been raised about the health, environmental, and economic repercussions of the use of biotechnology. Consequently, consumer response toward genetically modified food (GMF) has shown a large degree of variance from one country to another, and even within the same country. The present study investigates university employees and students’ attitudes toward GMF in the Egyptian context. A questionnaire was used to test the knowledge and opinions about GMF of Egyptian university faculty, staff, and students (n=300). Results of the study reveal that the majority of the respondents prefer to buy healthier, more nutritious, and safer foods that contain less pesticides. Surprisingly, only 4% of those same respondents reported that they were aware of the presence of GMF in the Egyptian market; the majority of the respondents showed total unawareness of agricultural biotechnology and its prevalence in their lives. Results also showed that food safety, health, nutritional value, and taste were the major issues affecting the purchase and consumption of GMF while price and religious restrictions played a minor role. When it comes to the type of GMF, the respondents were more forgiving of plant-based GMF than they were of animal-based GMF; while 50% of the respondents approved plant-based GMF, only 16.7% approved animal-based GMF.

The General Attitudes of Egyptian University Faculty, Students and Staff towards Genetically Modified Foods