Genetic Modification and Food Quality
A Down to Earth Analysis
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Beschreibung
The development of recombinant DNA methods has changed the face of the food industry over the last 50 years. Crops which have been genetically modified are being cultivated in more and more countries and this process is likely to accelerate as desirable traits are identified and transferred to appropriate organisms, and they are cleared by the regulatory authorities. However, the technique has its critics who claim that modification of the genome of the plant (or animal) in this way may pose unknown and unacceptable risks to the human consumer.Genetic Modification and Food Quality: A Down to Earth Analysis is the first comprehensive text on how GM production methods influence the quality of foods and feeds, based on a complete and unbiased assessment of the scientific findings. It presents a balanced analysis of the benefits and drawbacks of gene-modified food sources in the human diet. Chapters approach the topic with regard to different food types such as cereal grains, oilseed crops, vegetables, fish and animal products.Assessing the nutritive value as well as the health and safety of GMO foods, this book is a reference for anyone working in the food production industry and will also be of an interest to NGOs, trade associations and consumers who are looking for an objective, balanced study of this contentious issue.
Autor*in
Robert Blair
Themen in »Genetic Modification and Food Quality«
Agriculture Biowissenschaften Crops Feldfrüchte Food Science & Technology Genetics Genetik Landwirtschaft Lebensmittelforschung u. -technologie Life Sciences Microbiology, Food Safety & Security Mikrobiologie Mikrobiologie u. Nahrungsmittelsicherheit
Stimmen zu »Genetic Modification and Food Quality«
"Genetic Modification and FoodQuality: A Down to Earth Analysisis the first comprehensive texton how GM production methodsinfluence the quality of foodsand feeds, based on a completeand unbiased assessment of thescientific findings. It presents abalanced analysis of the benefitsand drawbacks of gene-modifiedfood sourcesin the humandiet." (South African Food Science and Technology July 2017)
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