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

About this book

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

The broader issues: modern food biotechnology - overview of key issues, Sibel Roller, Susan Harlander; consumer perceptions of modern food biotechnology, Lynn J. Frewer and Richard Shepherd; moral concerns and the educational function of ethics, Roger Straughan; communicating biotechnology to an uncertain public - the need to raise awareness. Case studies: food enzymes, Sibel Roller and Peter W. Goodenough; brewing with genetically modified amylolytic yeast, John Hammond; baker's yeast, Rutger van Rooijen and Paul Klassen; starter cultures for the dairy industry, Colin Hill, R. Paul Ross; designer oils - the high oleic acid soybean, Anthony J. Kinney, Susan Knowlton; potatoes, David M. Stark; cereals, Paul Christou.

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