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Journal of the American College of Nutrition Volume 21, 2002 - Issue sup3: THE FUTURE OF FOOD AND NUTRITION WITH BIOTECHNOLOGY

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The Impact of Consumer Food Biotechnology Training on Knowledge and Attitude

Charles R. Santerre Foods and Nutrition (C.R.S.), Purdue University, West Lafayette, IndianaCorrespondence[email protected]

, PhD &

Krisanna L. Machtmes 4-H Program (K.L.M.), Purdue University, West Lafayette, Indiana

, PhD

Pages 174S-177S | Received 05 Feb 2002, Published online: 19 Jun 2013

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https://doi.org/10.1080/07315724.2002.10719262

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REFERENCES

IFIC.Most Americans can articulate expected benefits of food biotechnology . http://www.ific.org/proactive/newsroom/release.vtml?id=19801. Website accessed April, 2002.
Google Scholar
Taylor-Powell E:“Questionnaire Design: Asking Questions with a Purpose. G3658-2 Program Development and Evaluation.” Madison: University of Wisconsin-Extension,1998 .
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