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Elsevier

Genetically Modified and Irradiated Food

Controversial Issues: Facts versus Perceptions

  • 1 Edición - 9 de enero de 2020
  • Última edición
  • Editor: Veslemøy Andersen
  • Idioma: Inglés

Genetically Modified and Irradiated Food: Controversial Issues: Facts versus Perceptions explains the technologies used in these processes so they can be understood by those in… Leer más

Descripción

Genetically Modified and Irradiated Food: Controversial Issues: Facts versus Perceptions explains the technologies used in these processes so they can be understood by those in general public health, scientific organizations, politicians and opinion makers/policymakers. The facts presented include a massive amount of scientific evidence that these technologies are safe and can be beneficial. Because the world is facing a future with an increasing number of people, new technologies are needed to ensure enough safe and healthy food, thus technologies that have the potential to dramatically increase the availability of safe and healthy food should be welcomed by everybody.

Puntos claves

  • Includes references to science based research on GMOs
  • Explains the technologies in a clear way that can be understood by the general public
  • Includes a massive amount of scientific evidence that these technologies are safe and can be beneficial

De interès para

Food scientists who want to have more background information about the topics in the book; scientists in non-food science disciplines; science editors and journalists of newspapers and popular science magazines; professors and teachers at all levels (basic schools - universities); regulators; politicians; well-educated general public

Índice

PART 1: Genetically Modified Food

1. Why is genetic modification of interest or why can it be useful?

2. A perspective on the evolution of genetic manipulation of biological materials, both plant and animal

3. How are genes modified? Crossbreeding, mutagenesis, and CRISPR-Cas9

4. Can modification go wrong and what if it does?

5. Genetically modified food and human health

6. Case studies

6.1. Genetically modified food in South Africa

6.2. Genetically modified bananas for communities of the great lakes region of Africa

6.3. Trends in genetically modified crops development in Nigeria: Issues and challenges

6.4. GMOs in Argentina

6.5. Controversial issues: Braziil case studies

7. GM crops and conventional or organic agriculture coexistence in EU regulation

8. The impact of GM crops on agriculture

PART 2: Irradiated Food

9. What is the benefit of irradiation compared to other methods of food preservation?

10. Irradiation kills microbes: Can it do anything harmful to the food?

11. Can irradiated food have an influence on people’s health?

12. Safety of irradiated food

13. Novel processing technologies: Facts about irradiation and other technologies

14. Conclusions

Detalles del producto

  • Edición: 1
  • Última edición
  • Publicado: 13 de enero de 2020
  • Idioma: Inglés

Sobre el editor

VA

Veslemøy Andersen

Veslemøy Andersen graduated from the Department of Microbiology at the University of Oslo, Norway. She has been working as a microbiologist at the Norwegian Institute of Public Health, Oslo, Norway, at the University of Groningen, The Netherlands, and at the University of Applied Sciences in Eindhoven, The Netherlands.
Afiliaciones y experiencia
Global Harmonization Initiative’s Ambassador to Norway

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