Genes on the Menu

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.

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

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)

• Ludwig Maximilians University Munich, Munich, Germany

  Paul Michael Pechan

• ProBio Partners, Overschild, The Netherlands

  Gert E. Vries

Policies and ethics