Genetically Engineered Food - Methods and Detection

Hardcover  XVII, 270 Pages  ISBN 352730309X      £90.00

Clarifying the unsolved aspects of labeling novel foods, this book presents the methods, limitations and future perspectives for genetic engineering -- including legal issues.
Indispensable for industry and laboratories working in food production.

From the contents

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