Genetically Engineered Food: Production Methods and Detection Technologies

Author: (German) Heller (Heller/K.J.) Editor-in-Chief / Liu Dehu / Chen Sanfeng
Publisher:
Publish Date: 2005-08-01
Features: "Genetically Engineered Food" as a new type of food has attracted widespread attention from scientists and the general public, and discussions on its various aspects have been ongoing. This book introduces the production methods, limitations, and prospects of genetically engineered food from a scientific perspective, explains the legislative situation of genetically engineered food management in Europe, and elaborates on the detection technologies of genetically engineered food, including the detection of genetically modified organisms, DNA-based genetic modification detection methods, detection methods for genetically engineered fish and their detection methods, detection methods for genetically engineered crops, methods for detecting genetic engineering applications in multi-component and processed foods, the genetic variation of Lactococcus lactis and its detection, as well as the detection methods for genetically engineered organisms used in food fermentation production. The main purpose of this book is to provide basic research ideas, scientific detection technologies, and referenceable management methods for professional researchers and managers, with the aim of ensuring public awareness and maximizing the safety of genetically engineered food. This book is suitable for professional technicians engaged in genetic engineering, molecular biology, transgenic animals and plants, and food safety research, as well as government-related managers. It can also be used as a reference for non-professionals interested in genetically engineered food. "Genetically Engineered Food" as a new type of food has attracted widespread attention from scientists and the general public, and discussions on its various aspects have been ongoing. This book introduces the production methods, limitations, and prospects of genetically engineered food from a scientific perspective, explains the legislative situation of genetically engineered food management in Europe, and elaborates on the detection technologies of genetically engineered food, including the detection of genetically modified organisms, DNA-based genetic modification detection methods, detection methods for genetically engineered fish and their detection methods, detection methods for genetically engineered crops, methods for detecting genetic engineering applications in multi-component and processed foods, the genetic variation of Lactococcus lactis and its detection, as well as the detection methods for genetically engineered organisms used in food fermentation production. The main purpose of this book is to provide basic research ideas, scientific detection technologies, and referenceable management methods for professional researchers and managers, with the aim of ensuring public awareness and maximizing the safety of genetically engineered food. This book is suitable for professional technicians engaged in genetic engineering, molecular biology, transgenic animals and plants, and food safety research, as well as government-related managers. It can also be used as a reference for non-professionals interested in genetically engineered food.