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Risk Perception and Communication of Two Potential Food Risks: Campylobacter and Selected Food Additives
[thesis]
2014
Preserved Fulltext
Two topical food subjects were investigated in this thesis: (1) the bacterium Campylobacter and domestic food safety and (2) food additives and the informed consumer. Comprehensive goal was to investigate how Swiss consumers perceive those two (potential) food risks and to evaluate evidence--based communication material. For this, the Mental
doi:10.3929/ethz-a-010346983
fatcat:jdfrz3pk3jfopmtccp4lvaobku