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Food biotechnology Book from C.H.I.P.S.

Genetic Modification in the Food Industry
A Strategy for Food Quality Improvement
edited by Sibel Roller and Susan Harlander

Although the true economic impact of genetic modifications is yet to be realized, the potential of this new technology to benefit the food processing industry and to improve food quality is enormous.

Specific genetically modified whole foods and food ingredients that have recently become available or are about to become available are described and discussed in relation to their technical performance and consumer acceptance.

The regulatory, ethical and communication issues in food biotechnology are also reviewed.

As the products of gene technology come on stream, decisions need to be made as to whether or not to use them. Yet, many food industry professionals have little or no background in biotechnology and have a limited concept of possible applications in foods. Therefore, this book aims to foster a greater understanding of the benefits and potential pitfalls of this new technology.

Contents

Part 1: The Broader Issue

Modern Food Biotechnology: Overview of Key Issues

  • The basic techniques of genetic modification
  • Genetic modification of agronomic traits in crops
  • Environmental concerns
  • The genetic modification of quality in foods
  • The genetically modified tomato
  • Starter cultures for fermented foods
  • Diagnostics for food testing
  • The genetic modification of animals
  • Safety and regulations
  • Consumer acceptance of gene technology in food production
  • The case for communication
  • The future of genetic modification in the food industry

Consumer Perceptions of Modern Food Biotechnology
  • Knowledge and public understanding
  • The importance of social context
  • The international picture
  • Risk perception and consumer reaction
  • Credibility of the risk regulators
  • The role of the media in consumer acceptance
  • The development of effective communication about biotechnology
  • Future research

Moral Concerns and the Educational Function of Ethics
  • What are moral and ethical concerns?
  • Why should there be moral concerns about food biotechnology?
  • Is modern biotechnology wrong in itself?
    Do the possible consequences of modern biotechnology warrant moral concern?
  • Who will benefit?

Worldwide Regulatory Issues: Legislation and Labeling
  • Existing legislation
  • Moves towards international harmonization

Communicating Biotechnology to an Uncertain Public: The Need To Raise Awareness
  • Attitudes to biotechnology
  • The FDF communication program on biotechnology
  • Other industry initiatives in the UK
  • The issue of labeling
  • International communication initiatives

Part 2: Case Studies

Food Enzymes

  • Chymosin
  • Other food enzymes from GMOs
  • Protein engineering of enzymes

Brewing With Genetically Modified Amylolytic Yeast
  • The genetic modification procedure
  • The technological performance of genetically modified brewing yeasts
  • Health, safety and environmental issues
  • Legislative and labeling position
  • Consumer acceptance and marketing

Baker's Yeast
  • Traditional approaches to yeast improvement
  • The construction of genetically modified baker's yeast
  • Technological properties of genetically modified baker's yeast strains

Starter Cultures for the Dairy Industry
  • Improvement of dairy starters
  • Genetic tools available in lactococci
  • Genetic transfer in lactic acid bacteria
  • Cloning and characterization of key lactococcal traits
  • "Natural" genetic modification of lactococcal starters
  • Metabolic engineering of lactococci
  • Social, cultural and legal aspects and implications

Designer Oils: The High Oleic Acid Soybean
  • Target applications in the genetic modification of oil
  • Development and composition of high oleic acid soybeans
  • Field performance of high oleic acid soybeans
  • Technological properties of high oleic acid soybeans
  • Health, safety and legislative issues
  • Environmental issues
  • labeling of the high oleic acid soybean
  • Consumer acceptance and marketing
  • Future prospects: true designer oils

Potatoes
  • Production process and patent status
  • Field/process performance
  • Technological properties
  • Health, safety and environmental issues
  • Legislative and labeling position
  • Consumer acceptance and marketing

Cereals
  • The technique of genetic modification in cereals
  • The application of gene technology in cereals
  • Intellectual property and patenting issues in cereal biotechnology
  • Health, safety and environmental issues
  • Legislative and labeling position
  • Consumer acceptance and marketing

Glossary
Index

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Genetic Modification in the Food Industry
A Strategy for Food Quality Improvement
edited by Sibel Roller and Susan Harlander

260 pages $168.00 + shipping
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