Details

Genetically Engineered Food

Methods and Detection
1. Aufl.

von: Knut J. Heller
111,99 €
Verlag:	Wiley-Blackwell (WB)
Format:	PDF
Veröffentl.:	06.03.2006
ISBN/EAN:	9783527606450
Sprache:	englisch
Anzahl Seiten:	287

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Beschreibungen

Titelbeschreibung

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 genetic manipulation in food. Indispensable for industry and laboratories working in food production.

Inhaltsverzeichnis

PART 1: APPLICATION AND PERSPECTIVES 1. Transgenic modification of production traits in farm animals 2. Genetically modified plants 3. Fermented food production using genetically modified yeast and filamentous fungi 4. Production of food additives using filamentous fungi 5. Perspectives of genetic engineering of bacteria used in food fermentations PART 2: LEGISLATION IN EUROPE 6. The legal situation for genetically engineered food in Europe PART 3: METHODS OF DETECTION 7. Detection of genetic modifications: some basic considerations 8. DNA-based methods for detection of genetic modifications 9. Genetic Engineering of fishes and methods for detection 10. Detection methods for genetically modified crops 11. Methods to detect the application of genetic engineering in composed and processed foods 12. Mutations in Lactococcus lactis, and their detection 13. Detection methods for genetically modified microorganisms used in food fermentation processes

Rezension

"This work promises to be a standard reference in the detection of genetically engineered food. I believe this work will find a valued place for any scientist, regulator or technical library that deals with biotechnology or detection of genetically engineered food organisms." Journal of Agricultural & Food Information "This book will be useful to anyone interested in novel foods and methods of detection." Cab International "It is good to see that it is not intended in the book to add more speculation on potential risks but rather providing a neutral overview of the field describing what is possible and what is detectable to date. It also makes us aware of the fact that we always see what we are looking for." Engineering in Life Sciences

Autorenportrait

Knut J. Heller studied biology at the Westfalische Wilhelms-Universitat Munster in Munster, Germany, gaining his doctorate in 1977. Since 1992 he has also been head of the Institute for Microbiology at the Federal Research Center for Nutrition and Food and an honorary professor of the Christian-Albrechts-University in Kiel since1993. Professor Heller's research focuses on the micro and molecular biology of lactobacilli and their bacteriophages, and the biotechnology of dairy product manufacture, as well as the biological safety of genetically manipulated starter cultures.

Back cover copy

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.