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T. A. VESTAL, Institute of Food Science & Engineering, Texas A&M Univ., 1500 Research Pkwy., Ste. A-220, TAMU Mail Stop 2259, College Station, TX 77843-2259 Although, decades of research have provided evidence that irradiated foods are safe and wholesome, consumers have been slow to adopt irradiated foods. Consumer knowledge about food irradiation is low. Like other innovations consumer perceptions dictate the rate of its adoption or rejection. How does one form a perception when knowledge is low? Previous studies have shown that perceptions are often based on already present global attitudes toward similar topics or technologies when knowledge about the topic or technology is low. In addition, attitudes based on global judgments equate to more unpredictable behavior than attitudes based on personal experiences; therefore, providing personal experiences through experiential learning to gain an essence of meaning is imperative, especially when the science is complex and perceived as risky. They pilot tested creative experiential strategies to enhance the technical competencies of high school Family and Consumer Science (FCS) teachers and food industry professionals regarding electron beam food irradiation. The aims of the workshops were to create hands-on experiences to address certain characteristics of food irradiation that are important to consumer acceptance. Survey instruments designed to compare knowledge, attitudes and perceptions regarding food irradiation were administered to the 29 FCS teachers and 23 food industry professionals attending Texas A&M University workshops in 2004. The workshops incorporated creative experiential learning activities related to food irradiation, including: sensory analysis, and tours of food processing and irradiation facilities. The creative learning activities, especially those that allowed the participants to observe the simplicity and safety of food irradiation technology benefited the learning experience. The workshop generated a willingness among participants to diffuse their newly gained knowledge about food irradiation into their classrooms, communities and workplaces. Engaging learners/adopters in experiential education about a previously perceived risky innovation may establish in the learner's memory essential personal experiences that equate to more predictable behavior.
Session 58, Advances in food irradiation technology
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |