Short description Renewing the winning formula of the highly-successful first edition - updated and expanded, the book reviews the most recent changes in European legislation concerning genetically engineered food, and provides an invaluable survey of the state of the technology.
From the contents PART 1: APPLICATION AND PERSPECTIVES Transgenic modification of production traits in farm animals Genetically modified plants Fermented food production using genetically modified yeast and filamentous fungi Production of food additives using filamentous fungi Perspectives of genetic engineering of bacteria used in food fermentations PART 2: LEGISLATION IN EUROPE The legal situation for genetically engineered food in Europe PART 3: METHODS OF DETECTION Detection of genetic modifications: some basic considerations DNA-based methods for detection of genetic modifications Genetic engineering of fishes and methods for detection Detection methods for genetically modified crops Methods to detect the application of genetic engineering in composed and processed foods Mutations in Lactococcus lactis, and their detection Detection methods for genetically modified microorganisms used in food fermentation processes
