Abstract Nanotechnology is the manipulation of matter on a small scale (1-billionth of a meter). Nanomaterials have been used extensively in food production and packaging to improve food safety and eating quality. However, consumer knowledge of nanotechnology is low and the public’s perceptions about its use in foods is poorly understood. This study assessed consumers’ knowledge and attitudes towards food nanotechnology, and measured degree of liking and purchase intent for tasted foods presented as having specific nanotechnology benefits. Participants were 161 young, mostly college-educated adults. They evaluated samples of fresh cherry tomatoes and chocolate ice cream for overall liking and liking of key attributes using 15-cm line scales. They were informed that the first sample of each food had no nanotechnology (control), but the subsequent samples were produced with nanotechnology materials. For the tomatoes, nanoparticles were added to the packaging as an anti-microbial or to extend freshness; for the ice cream, nanoparticles were incorporated into the food matrix to deliver probiotics or reduce icing. In reality, no foods were produced with nanotechnology. Participants also completed surveys on their food attitudes and knowledge of nanotechnology. Results showed that all the samples were highly liked, regardless of whether they claimed to deliver nanotechnology benefits. In addition, most (75–86%) participants were willing to buy the nanotechnology foods; the primary reasons being “sensory appeal” and “nanotechnology benefit” (p

中文翻译：

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感官可接受性和购买食品的意愿表现为通过使用纳米技术获得好处

摘要 纳米技术是对物质进行小规模（十亿分之一米）的操作。纳米材料已广泛用于食品生产和包装，以提高食品安全和食用质量。然而，消费者对纳米技术的了解很少，公众对其在食品中的使用的看法也知之甚少。该研究评估了消费者对食品纳米技术的知识和态度，并测量了对具有特定纳米技术优势的口味食品的喜好程度和购买意愿。参与者是 161 名年轻的，大多是受过大学教育的成年人。他们使用 15 厘米的线尺度评估了新鲜樱桃番茄和巧克力冰淇淋样品的总体喜好和关键属性的喜好。他们被告知每种食物的第一个样本没有纳米技术（对照），但随后的样品是用纳米技术材料生产的。对于西红柿，纳米颗粒被添加到包装中作为抗微生物剂或延长新鲜度；对于冰淇淋，纳米颗粒被加入到食物基质中以提供益生菌或减少结冰。事实上，没有任何食物是用纳米技术生产的。参与者还完成了关于他们的食物态度和纳米技术知识的调查。结果表明，所有样品都非常受欢迎，无论它们是否声称提供纳米技术优势。此外，大多数（75-86%）参与者愿意购买纳米技术食品；主要原因是“感官吸引力”和“纳米技术效益”（p 纳米颗粒被添加到包装中作为抗微生物剂或延长新鲜度；对于冰淇淋，纳米颗粒被加入到食物基质中以提供益生菌或减少结冰。事实上，没有任何食物是用纳米技术生产的。参与者还完成了关于他们的食物态度和纳米技术知识的调查。结果表明，所有样品都非常受欢迎，无论它们是否声称提供纳米技术优势。此外，大多数（75-86%）参与者愿意购买纳米技术食品；主要原因是“感官吸引力”和“纳米技术效益”（p 纳米颗粒被添加到包装中作为抗微生物剂或延长新鲜度；对于冰淇淋，纳米颗粒被加入到食物基质中以提供益生菌或减少结冰。事实上，没有任何食物是用纳米技术生产的。参与者还完成了关于他们的食物态度和纳米技术知识的调查。结果表明，所有样品都非常受欢迎，无论它们是否声称提供纳米技术优势。此外，大多数（75-86%）参与者愿意购买纳米技术食品；主要原因是“感官吸引力”和“纳米技术效益”（p 参与者还完成了关于他们的食物态度和纳米技术知识的调查。结果表明，所有样品都非常受欢迎，无论它们是否声称提供纳米技术优势。此外，大多数（75-86%）参与者愿意购买纳米技术食品；主要原因是“感官吸引力”和“纳米技术效益”（p 参与者还完成了关于他们的食物态度和纳米技术知识的调查。结果表明，所有样品都非常受欢迎，无论它们是否声称提供纳米技术优势。此外，大多数（75-86%）参与者愿意购买纳米技术食品；主要原因是“感官吸引力”和“纳米技术效益”（p