Details

Genetically Engineered Food

Methods and Detection
2nd Updated and Enlarged Edition

von: Knut J. Heller
124,99 €
Verlag:	Wiley-Blackwell (WB)
Format:	PDF
Veröffentl.:	13.12.2006
ISBN/EAN:	9783527609390
Sprache:	englisch
Anzahl Seiten:	322

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Beschreibungen

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

Rezension

"...Dem Herausgeber ist es jedenfalls hervorragend gelungen, Experten zu motivieren, ihr Wissen zusammenzufassen und dazu beizutragen, dass Lehrende und Lernende, Kontrolleure und Meinungsbildner, und nicht zuletzt Politiker und ihre Berater auf eine fundierte wissenschaftliche Basis der gentechnologischen modifizierten Lebensmittel zurückgreifen können." Pharmazie in unserer Zeit, 06/2007

Autorenportrait

Knut J. Heller studied biology at the Westfälische-Wilhelms-Universität in Münster, 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

Continuing the very successful first edition, this book reviews the most recent changes to the legal situation in Europe concerning genetically engineered food and labeling. Due to the extremely rapid developments in green biotechnology, all the chapters have been substantially revised and updated. Divided into three distinct parts, the text begins by covering applications and perspectives, including transgenic modification of production traits in farm animals, fermented food production and the production of food additives using filamentous fungi. The second section is devoted to legislation, while the final part examines methods of detection, such as DNA-based methods, and methods for detecting genetic engineering in composed and processed foods. From the reviews of the first edition: "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." James J. Heinis, Journal of Agricultural & Food Information Knut J. Heller studied biology at the Westfälische-Wilhelms-Universität in Münster, 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 since 1993. 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.