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Genetic Modification in the Food Industry

A Strategy for Food Quality Improvement

  • Book
  • © 1998

Overview

Editors:
  1. Sibel Roller

    1. South Bank University London, UK

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    You can also search for this editor in PubMed   Google Scholar

  2. Susan Harlander

    1. Pillsbury R&D Minneapolis, USA

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    You can also search for this editor in PubMed   Google Scholar

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Table of contents (12 chapters)

  1. Front Matter

    Pages i-xvi
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  2. The Broader Issues

    1. Front Matter

      Pages 1-1
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    2. Modern food biotechnology: overview of key issues

      • Sibel Roller, Susan Harlander
      Pages 3-26

    3. Consumer perceptions of modern food biotechnology

      • Lynn J. Frewer, Richard Shepherd
      Pages 27-46

    4. Moral concerns and the educational function of ethics

      • Roger Straughan
      Pages 47-60

    5. Worldwide regulatory issues: legislation and labelling

      • Nick Tomlinson
      Pages 61-88

    6. Communicating biotechnology to an uncertain public: the need to raise awareness

      • Joanna Scott
      Pages 89-97

  3. Case Studies

    1. Front Matter

      Pages 99-99
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    2. Food enzymes

      • Sibel Roller, Peter W. Goodenough
      Pages 101-128

    3. Brewing with genetically modified amylolytic yeast

      • John Hammond
      Pages 129-157

    4. Baker’s yeast

      • Rutger Van Rooijen, Paul Klaassen
      Pages 158-173

    5. Starter cultures for the dairy industry

      • Colin Hill, R. Paul Ross
      Pages 174-192

    6. Designer oils: the high oleic acid soybean

      • Anthony J. Kinney, Susan Knowlton
      Pages 193-213

    7. Potatoes

      • David M. Stark
      Pages 214-227

    8. Cereals

      • Paul Christou
      Pages 228-249

  4. Back Matter

    Pages 251-260
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Keywords

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.

Editors and Affiliations

  • South Bank University London, UK

    Sibel Roller

  • Pillsbury R&D Minneapolis, USA

    Susan Harlander

Bibliographic Information

  • Book Title: Genetic Modification in the Food Industry

  • Book Subtitle: A Strategy for Food Quality Improvement

  • Editors: Sibel Roller, Susan Harlander

  • DOI: https://doi.org/10.1007/978-1-4615-5815-6

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1998

  • Hardcover ISBN: 978-0-7514-0399-2Published: 31 July 1998

  • Softcover ISBN: 978-1-4613-7665-1Published: 30 September 2012

  • eBook ISBN: 978-1-4615-5815-6Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XVI, 260

  • Topics: Food Science

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