The research of KTU faculty of chemical technology student‘s knowledge and attitude to genetically modified food and its labeling

Aim of study: to evaluate student‘s knowledge and attitude to genetically modified food and its labeling in KTU faculty of chemical technology. Objectives: 1. To survey the repositories of genetically modified food and his labeling. 2. To survey the knowledge and attitude to genetically modified food and its labeling. 3. To prepare recomendations to increase privity of genetically modified food and its labeling. Methods: Object of the research - knowledge and attitude to genetically modified food and its labeling. The questionnaire was compiled after making an analysis of the latest Lithuanian and foreign scientific literature and legislation. There were totally 120 students of KTU faculty of chemical tecnology interviewed using the anonymous questionnaire (response rate 80,83 percentage). Data analysis was performed using the statistical data analysis package SPSS (version 13.00) (the chi-squared test, df) and Microsoft office Excel 2007. Differences between the indices were considered statistically significant for p-values less than 0.05. Results: The most of respondents get information about genetically modified food and its labeling commonly in internet (15.5 percentage women and 11.3 percentage men), 30.9 percentage women and 35.1 men know a little bit, but they want to get more information. In addition to this, respondents think, that genetically modified food is harmful (33.7 percentage women and 32.3 percentage men) because of lack information about its safety (33.6 percentage women and 23.1 percentage men). Most of respondents kwow commonly genetically modified food produce: fruits (52.7 percentage women ir 39.2 percentage men), vegetables (47.4 percentage women and 45.3 percentage men), soy produce (34.0 percentage women and 46.4 percentage men), and oil (34.1 percentage women and 38.1 percentage men). Also 34.1 percentage women and 32.0 percentage know about genetically modified food labeling, but they are not satisfied with it (38.1 percentage women and 27.9 percentage men.) Conclutions: 1. Most of respondents get information about genetically modified food and its labeling commonly in internet, from family members, watching TV, listening radio, attending to profesional seminar. 2. Most of respondents know a little bit, but they want to get more information about genetically modified food and its labeling. In adittion to this, respondents kwow commonly genetically modified food produce. Negative attitude to genetically food (the lack information of genetically modified food safety) and its labeling was evaluated. 3. Practical recomendations were prepared. Practical recomendations: When data analysis was done, practical recomendations were prepared to increase privity of genetically modified food and its labeling