From Book News, Inc.
Twenty-one European researchers contribute 13 chapters addressing the three aspects of genetic engineering of foods: current applications and future potentials of the breeding technique; legislation in Europe and the frame it sets for the application of the technique; and methods developed to detect foods produced using genetic engineering, and the limitations of such detection. Food-safety and consumer-acceptance of genetically modified foods are not dealt with, as the editors feel the inclusion of those issues--though the subject of current debate--would detract from the scientific data presented in the text.Copyright © 2004 Book News, Inc., Portland, OR
Book Description
Clarifying the unsolved aspects of labeling novel foods, this book presents the methods, limitations and future perspectives for genetic engineering.
Following an overview of recent techniques and applications in plants, animals and microorganisms, this second section - written by expert lawyers - covers the legal issues of genetically engineered food and labeling. The whole is rounded off with methods and strategies for detecting of genetic manipulation in food.
An indispensable book for industry and laboratories involved in food production.
Book Info
Text presents the methods, limitations, and future perspectives for genetic engineering. Includes an overview of recent techniques and applications in plants, animals, and microorganisms. For researchers and practitioners.
From the Back Cover
There is much public discussion about Novel Foods. Food products have to be labeled in order to make transparent whether they contain genetic modifications or are produced by genetically engineered organisms.
Clarifying the unsolved aspects of labeling novel foods, this book presents the methods, limitations and future perspectives for genetic engineering. Following an overview of recent techniques and applications in plants, animals and microorganims, a second section – written by expert lawyers – covers the legal issues of genetically engineered food and labeling. The whole is rounded off with methods and strategies for detecting of genetic manipulation in food.
Genetically Engineered Food: Methods and Detection FROM THE PUBLISHER
"There is much public discussion about Novel Foods. Food products have to be labeled in order to make transparent whether they contain genetic modifications or are produced by genetically engineered organisms." Clarifying the unsolved aspects of labeling novel foods, this book presents the methods, limitations and future perspectives for genetic engineering. Following an overview of recent techniques and applications in plants, animals and microorganisms, a second section - written by expert lawyers - covers the legal issues of genetically engineered food and labeling. The whole is rounded off with methods and strategies for detecting of genetic manipulation in food.
SYNOPSIS
Twenty-one European researchers contribute 13 chapters addressing the three aspects of genetic engineering of foods: current applications and future potentials of the breeding technique; legislation in Europe and the frame it sets for the application of the technique; and methods developed to detect foods produced using genetic engineering, and the limitations of such detection. Food-safety and consumer-acceptance of genetically modified foods are not dealt with, as the editors feel the inclusion of those issues—though the subject of current debate—would detract from the scientific data presented in the text. Annotation ©2003 Book News, Inc., Portland, OR
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