Overview
- Delivers the facts in order to empower the public to make knowledge-based decisions about plant biotechnology, GM crops and GM food, in particular
- Discusses the hot topics in a neutral manner and functions as a personal reference book
- Includes supplementary material: sn.pub/extras
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Table of contents (6 chapters)
Keywords
About this book
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.
Reviews
From the reviews of the first edition:
"This book delivers the state-of-the-art facts in order to empower the public to make knowledge-based decisions about plant biotechnology, GM crops, and GM foods. The 22 contributions discuss the ‘hot’ topics of the present debate in an explicitly neutral manner." (Journal of Consumer Policy, Vol. 29 (1), 2006)
Authors and Affiliations
Bibliographic Information
Book Title: Genes on the Menu
Book Subtitle: Facts for Knowledge-Based Decisions
Authors: Paul Michael Pechan, Gert E. Vries
DOI: https://doi.org/10.1007/b138664
Publisher: Springer Berlin, Heidelberg
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag Berlin Heidelberg 2005
eBook ISBN: 978-3-540-27136-9Published: 11 November 2005
Edition Number: 1
Number of Pages: XII, 217
Number of Illustrations: 6 illustrations in colour
Topics: Food Science, Biotechnology, Nutrition, Agriculture, Plant Genetics and Genomics, Popular Science, general