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Food Science & Nutrition | Genes on the Menu - Facts for Knowledge-Based Decisions

Genes on the Menu

Facts for Knowledge-Based Decisions

Pechan, Paul, de Vries, Gert

2005, XII, 217p. 6 illus. in color.

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Only little more than a decade ago the term "genetic engineering" was hardly known outside research laboratories. Today it regularly makes headlines in the news. Supporters and opponents as well tell us that it could change our lives more than any other technological advance. This book delivers the state-of-the-art facts in order to empower the public to make knowledge-based decisions about plant biotechnology and GM crops and GM food, in particular. It discusses the hot topics of the present debate in a neutral manner and will function as a personal reference book for the interested public, for decision maker, and managers of consumer organisations.

Content Level » Popular/general

Keywords » European Union (EU) - Food - GMO - agriculture - biotechnology - crops - genetic engineering - nutrition - protein - proteins - quality

Related subjects » Agriculture - Biotechnology - Food Science & Nutrition - Plant Sciences - Popular Science

Table of contents 

Background on GMOs.- The Science of GMOs.- Regulation, Assessment and Monitoring of GMOs.- Socio-Economic Considerations.- Future Applications of GMOs.- Guide to Terms.

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