Titlebook: Genetic Modification in the Food Industry; A Strategy for Food Sibel Roller,Susan Harlander (Vice-President) Book 1998 Springer Science+Bu

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978-1-4613-7665-1Springer Science+Business Media Dordrecht 1998

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,Kontinuitäten des Söldnerwesens,The first genetically modified organism to be permitted for food use was a baker’s yeast approved in the United Kingdom in 1990. The yeast which had been modified to improve dough quality (see also Chapter 8) was cleared on the advice of the United Kingdom’s Advisory Committee on Novel Foods and Processes (ACNFP).

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https://doi.org/10.1007/978-3-322-85276-2In today’s technological age, some may wonder why the introduction of genetically modified foods should be an issue. We take flying in an aircraft for granted. We do not worry about the use of lasers in the home. So why should we worry about a new method of food production?

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https://doi.org/10.1007/978-3-662-34117-9Yeast has a long history of industrial use, having been employed for the production of bread and alcoholic beverages since prehistoric times (Rose and Harrison, 1987). In all these processes yeast produces ethanol, carbon dioxide and numerous flavour compounds.

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Communicating biotechnology to an uncertain public: the need to raise awarenessIn today’s technological age, some may wonder why the introduction of genetically modified foods should be an issue. We take flying in an aircraft for granted. We do not worry about the use of lasers in the home. So why should we worry about a new method of food production?