Genetically Engineered Food 2nd Edition, ISBN-13: 978-3527313938

Description

Genetically Engineered Food: Methods and Detection 2nd, Updated and Enlarged Edition, ISBN-13: 978-3527313938
[PDF eBook eTextbook]

322 pages
Publisher: Wiley-Blackwell; 2nd, Updated and Enlarged edition (December 15, 2006)
Language: English
ISBN-10: 3527313931
ISBN-13: 978-3527313938

Continuing the very successful first edition, this book reviews the most recent changes to the legal situation in Europe concerning genetically engineered food and labeling. Due to the extremely rapid developments in green biotechnology, all the chapters have been substantially revised and updated.

Divided into three distinct parts, the text begins by covering applications and perspectives, including transgenic modification of production traits in farm animals, fermented food production and the production of food additives using filamentous fungi. The second section is devoted to legislation, while the final part examines methods of detection, such as DNA-based methods, and methods for detecting genetic engineering in composed and processed foods.

“This work promises to be a standard reference in the detection of genetically engineered food. I believe this work will find a valued place for any scientist, regulator or technical library that deals with biotechnology or detection of genetically engineered food organisms.” James J. Heinis, Journal of Agricultural & Food Information

Knut J. Heller studied biology at the Westfälische-Wilhelms-Universität in Münster, Germany, gaining his doctorate in 1977. Since 1992 he has also been head of the Institute for Microbiology at the Federal Research Center for Nutrition and Food and an honorary professor of the Christian-Albrechts-University in Kiel since 1993. Professor Heller’s research focuses on the micro- and molecular biology of lactobacilli and their bacteriophages, and the biotechnology of dairy product manufacture, as well as the biological safety of genetically manipulated starter cultures.

About the Author

Knut J. Heller studied biology at the Westfälische-Wilhelms-Universität in Münster, Germany, gaining his doctorate in 1977. Since 1992 he has also been head of the Institute for Microbiology at the Federal Research Center for Nutrition and Food and an honorary professor of the Christian-Albrechts-University in Kiel since1993. Professor Heller’s research focuses on the micro- and molecular biology of lactobacilli and their bacteriophages, and the biotechnology of dairy product manufacture, as well as the biological safety of genetically manipulated starter cultures.

Table of 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

New To This Edition

The second edition is substantially updated in the topics “genetic modifications in food” and suitable “detection methods” for genetic modifications. EU regulations have changed dramatically within the last three years and here an update is given.

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