Genetic Modification in the Food Industry: A Strategy for Food Quality Improvement

✍ Scribed by Sibel Roller, Susan Harlander (auth.), Sibel Roller, Susan Harlander (eds.)

• Publisher: Springer US
• Year: 1998
• Tongue: English
• Leaves: 269
• Edition: 1
• Category: Library

✦ Synopsis

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.

✦ Table of Contents

Front Matter....Pages i-xvi
Front Matter....Pages 1-1
Modern food biotechnology: overview of key issues....Pages 3-26
Consumer perceptions of modern food biotechnology....Pages 27-46
Moral concerns and the educational function of ethics....Pages 47-60
Worldwide regulatory issues: legislation and labelling....Pages 61-88
Communicating biotechnology to an uncertain public: the need to raise awareness....Pages 89-97
Front Matter....Pages 99-99
Food enzymes....Pages 101-128
Brewing with genetically modified amylolytic yeast....Pages 129-157
Baker’s yeast....Pages 158-173
Starter cultures for the dairy industry....Pages 174-192
Designer oils: the high oleic acid soybean....Pages 193-213
Potatoes....Pages 214-227
Cereals....Pages 228-249
Back Matter....Pages 251-260

✦ Subjects

Food Science