Publisher's Synopsis
Developed from a symposium sponsored by the Division of Agricultural and Food Chemicstry at the 208th National Meeting of the American Chemical Society, held in Washington, DC, from August 21 to 27, 1994, this book examines genetically modified foods.;Presenting concepts and principles underlying the safety assessment of foods and food ingredients produced via recombinant DNA techniques, this book outlines the official viewpoints of government representatives from the USA, Europe and Japan on creating a framework for regulatory oversight on genetically-modified foods.;The book also addresses some of the issues provoking the public over antibiotic resistance and potentially increased allergenicity. It presents recent progress and the current state of the art in the application of genetic engineering in the production of foods, covers fundamental aspects of this promising area, and describes some of the presently discussed commercial applications which have just entered or are about to enter the market.;This volume should be of interest to researchers in biotechnology, molecular biology, food science and plant genetics.
