人造肉:一种处于起步阶段的技术的思维基因组学制图

H. Moskowitz, A. Gere, Derek Roberts, D. Nagarajan, Ariola Harizi
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引用次数: 1

摘要

受访者评估了关于培养肉新兴技术的信息组合,这些信息对于非技术人员来说是有意义的,并且涉及培养肉的感官,技术和社会学方面。数据表明,受访者不理解培养肉的“含义”,并可能同意直接相互否定的陈述。有三种定义不清的思维模式:关注成分和产品形式;思维模式2:关注可持续性和原料;思维模式3:关注道德和社会问题以及产品形式。这三种心态在人口中交织在一起,不能用传统的地理人口统计学来区分。这些数据提供了一个独特的机会来了解人们对食品设计新技术的理解,培养肉。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Cultured Meat: A Mind Genomics Cartography of a Technology in its Infancy
Respondents evaluated combinations of messages about the emerging technology of cultured meat, these messages created to be meaningful to a non-technical person, and dealing with the sensory, technical, and sociological aspects of cultured meat. The data suggest that the respondent does not understand what cultured meat ‘means’, and may agree with statement which directly negate each other. There are three poorly-defined mind-sets underlying the Mind-Set-Focus on ingredients and on product form; Mind-Set 2-Focus on sustainability and ingredients; Mind-Set 3-Focus on ethical and social issues as well as on product form. These three mind-sets are intertwined within the population, and cannot be separated by conventional geo-demographics. These data present a unique opportunity to understand the formation of one understands about a new technology in food design, cultured meat.
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