Food engineers' attitudes and purchasing intentions towards genetically modified organism products.

Background: Biotechnological developments have resulted in the modification of the genetic structures of many organisms. However, the possibility of risks in terms of human health has caused consumers to approach products containing genetically modified organisms (GMOs) with suspicion. Objective: In this study, we aimed to determine the attitudes of food engineers towards GMO products and their effects on purchase intentions. Methods: For this purpose, an attitude scale towards GMO products was adapted, and a multivariate regression analysis was performed by applying the adapted questionnaire. Results: It has been determined that the negative attitudes of food engineers towards GMO products and their purchasing intentions have an effect. Attitudes toward the use of gene technology in production were determined with 17% as the most effective dimension of purchase intention, and it was found to have a significant effect (p < 0.05). Conclusions: Overall, it was determined that food engineers were concerned about the potential risk of GMO foods. In order to overcome these concerns, it is thought that eliminating the lack of knowledge of this professional group on gene technology should be planned as a strategic goal.

Evaluation of the Relationship between Childhood Traumas and Adulthood Obesity Development.

This study aimed to delineate the relationship between childhood traumas and adulthood obesity. A total of 314 individuals (157 obese and 157 nonobese) were recruited in the study. After obtaining anthropometric and sociodemographic variables, the Childhood Trauma Questionnaire (CTQ) was administered to the participants. Overall scores of CTQ were determined to be 42.6 ± 10.5 (higher trauma) in obese group and 37.2 ± 6.6 (lower trauma) in nonobese group (P < 0.001). Frequency rates of childhood traumatic experience were found to be 68.8% for obese people and 38.8% for nonobese people. In conclusion, an increased risk for adulthood obesity development was significantly associated with childhood traumatic experience.

Considerations for Nanosciences in Food Science and Nutrition: "Enhanced Food Properties".

The agro-food industries are one of the biggest manufacturing sectors worldwide with a turnover of US$4 trillion per year. Within the last decades, nanoscience has opened-up fantastic ways to challenge new sub-universes for exploring the interactions between physical, chemical and biological systems as well as agro-food and nutrition sectors. Among these potentials, there is the enhancement of food properties and constituents such as nanoparticulate delivery systems, food safety and food biosecurity. In the recent years, many patents were launched for edible coating agents, essential oils and emulsifiers, including agrochemical active ingredients, nanomaterials for agriculture, horticulture, aquaculture, and smart packaging materials. The aim of this review was to search for the recent applications of nanoscience in the agro-food science and nutrition area, including the launched patents in this field.