Department of Management

Evaluative conditioning of food technologies

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Evaluative conditioning of food technologies. / Loebnitz, Natascha; Grunert, Klaus G.

In: Psychology & Marketing, Vol. 32, No. 7, 2015, p. 725-741.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

Harvard

Loebnitz, N & Grunert, KG 2015, 'Evaluative conditioning of food technologies', Psychology & Marketing, vol. 32, no. 7, pp. 725-741. https://doi.org/10.1002/mar.20813

APA

CBE

MLA

Loebnitz, Natascha and Klaus G Grunert. "Evaluative conditioning of food technologies". Psychology & Marketing. 2015, 32(7). 725-741. https://doi.org/10.1002/mar.20813

Vancouver

Author

Loebnitz, Natascha ; Grunert, Klaus G. / Evaluative conditioning of food technologies. In: Psychology & Marketing. 2015 ; Vol. 32, No. 7. pp. 725-741.

Bibtex

@article{5ad88700efd9454bb2afabf7144578f7,
title = "Evaluative conditioning of food technologies",
abstract = "Consumer attitudes play an important role in the acceptance of new technologies. The success of food innovations depends on understanding how consumers form and change attitudes toward food technologies. Earlier post hoc explanations suggest that evaluative conditioning can change consumer attitudes toward food technologies. The present study tests how evaluative conditioning can affect consumer acceptance of new food technologies. Furthermore, authors investigate whether evaluative conditioning is resistant to extinction after a two-month period and whether the evaluative conditioning effect prevails in a product-related context. Within an evaluative conditioning paradigm including between-subjects control groups in addition to standardwithin-subjects control conditions, participants were presented with three food technologies (conventional, enzyme, and genetic technology) paired with affectively positive, neutral, and negative pictures. Subsequent evaluative measurements revealed that evaluative conditioning can explain attitude change toward food technologies when affective pictures are used. Furthermore,results indicate that evaluative conditioning is resistant to extinction after two months and acquired evaluative conditioning effect spills over in a product-related context.",
author = "Natascha Loebnitz and Grunert, {Klaus G}",
year = "2015",
doi = "10.1002/mar.20813",
language = "English",
volume = "32",
pages = "725--741",
journal = "Psychology & Marketing",
issn = "0742-6046",
publisher = "JohnWiley & Sons, Inc.",
number = "7",

}

RIS

TY - JOUR

T1 - Evaluative conditioning of food technologies

AU - Loebnitz, Natascha

AU - Grunert, Klaus G

PY - 2015

Y1 - 2015

N2 - Consumer attitudes play an important role in the acceptance of new technologies. The success of food innovations depends on understanding how consumers form and change attitudes toward food technologies. Earlier post hoc explanations suggest that evaluative conditioning can change consumer attitudes toward food technologies. The present study tests how evaluative conditioning can affect consumer acceptance of new food technologies. Furthermore, authors investigate whether evaluative conditioning is resistant to extinction after a two-month period and whether the evaluative conditioning effect prevails in a product-related context. Within an evaluative conditioning paradigm including between-subjects control groups in addition to standardwithin-subjects control conditions, participants were presented with three food technologies (conventional, enzyme, and genetic technology) paired with affectively positive, neutral, and negative pictures. Subsequent evaluative measurements revealed that evaluative conditioning can explain attitude change toward food technologies when affective pictures are used. Furthermore,results indicate that evaluative conditioning is resistant to extinction after two months and acquired evaluative conditioning effect spills over in a product-related context.

AB - Consumer attitudes play an important role in the acceptance of new technologies. The success of food innovations depends on understanding how consumers form and change attitudes toward food technologies. Earlier post hoc explanations suggest that evaluative conditioning can change consumer attitudes toward food technologies. The present study tests how evaluative conditioning can affect consumer acceptance of new food technologies. Furthermore, authors investigate whether evaluative conditioning is resistant to extinction after a two-month period and whether the evaluative conditioning effect prevails in a product-related context. Within an evaluative conditioning paradigm including between-subjects control groups in addition to standardwithin-subjects control conditions, participants were presented with three food technologies (conventional, enzyme, and genetic technology) paired with affectively positive, neutral, and negative pictures. Subsequent evaluative measurements revealed that evaluative conditioning can explain attitude change toward food technologies when affective pictures are used. Furthermore,results indicate that evaluative conditioning is resistant to extinction after two months and acquired evaluative conditioning effect spills over in a product-related context.

U2 - 10.1002/mar.20813

DO - 10.1002/mar.20813

M3 - Journal article

VL - 32

SP - 725

EP - 741

JO - Psychology & Marketing

JF - Psychology & Marketing

SN - 0742-6046

IS - 7

ER -