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Lookup NU author(s): Shan Jin, Dr Beth ClarkORCiD, Dr Sharron Kuznesof, Professor Lynn FrewerORCiD
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0).
Purpose: Scientists’ perceptions of societal needs and priorities will shape the innovation trajectories of synthetic biology (SB). In turn, these will be shaped by the funding and regulatory environments in which their research is conducted. This study intends to investigate scientists’ perspectives on co-innovation with the public regarding the implementation of pathways associated with SB including its agrifood applications. Design/methodology/approach: Semi-structured interviews were conducted with Chinese and EU scientists (N=9 and 13, respectively). Six prominent themes emerged from the interviews using the thematic analysis method. Findings: Both Chinese and EU scientists regarded SB as being high-benefit, low-risk and ethically acceptable, and predicted its rejection by the general public and attributed this to the public’s knowledge deficit and irrationality. They endorsed the deficit model of science communication, independent of greater emphasis on responsible research and innovation (RRI) in EU research projects. The findings raised concerns that public fears might intensify once they have learned about scientists’ biased risk perceptions of SB; this calls for better involvement of broader stakeholders. Research limitations/implications: As the sample size is relatively small, the generalisation of research findings needs to be cautious. However, we believe the findings have provided some insights that support increasingly RRI associated with SB. Originality/value: This study has presented scientists’ misunderstandings of societal responses to SB and science communication. It has also provided information to understand how SB-related issues and agenda can be better shaped in future.
Author(s): Jin S, Clark B, Li W, Kuznesof S, Frewer LJ
Publication type: Article
Publication status: Published
Journal: British Food Journal
Year: 2021
Volume: 123
Issue: 12
Pages: 4135-4154
Online publication date: 25/05/2021
Acceptance date: 02/04/2018
Date deposited: 06/05/2021
ISSN (print): 0007-070X
ISSN (electronic): 1758-4108
Publisher: Emerald Publishing Limited
URL: https://doi.org/10.1108/BFJ-12-2020-1142
DOI: 10.1108/BFJ-12-2020-1142
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