Advertisement

The impact of genetic engineering on food and beverage fermentations

  • J. E. Smith

Abstract

Food production is the largest world-wide industry. The modern food industry now serves the function of supplying high-quality, wholesome foods, all the year round and at a distance in time and location from the place of primary production. The origin of the food chain is in production agriculture with the planting of the seed or the rearing of animals and concludes with utilization of the food products by the consumer. The products of the farm are linked to the consumer mainly through the food processing industry where the agricultural products are manufactured into shelf-stable, convenient and palatable foods and beverages (Angold et al., 1989; OECD, 1992).

Keywords

Genetic Engineering Fermented Food Ferment Food Chloroplast Transit Peptide EPSPS Gene 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. ACOST (Advisory Committee on science and Technology) (1990) Developments in Biotechnology, HMSO, London.Google Scholar
  2. Advisory Committee on Novel Foods and Processes (ACNFP). Annual Reports 1990–1995. Ministry of Agriculture and Fisheries, London (free on request).Google Scholar
  3. Angold, R., Beech, G. & Taggart, J. (1989) Food Biotechnology, Cambridge University Press, Cambridge.Google Scholar
  4. Campbell-Platt, G. (1989) Fermented Foods of the World: A Dictionary and Guide, Butterworth, London.Google Scholar
  5. EFB (European Federation of Biotechnology) (1994) Biotechnology in Foods and Drinks. Task Group on Public Perceptions of Biotechnology.Google Scholar
  6. EFB (European Federation of Biotechnology) Newsletter (1995) October, DECHEMA, Dusseldorf.Google Scholar
  7. HMSO (Her Majesty’s Stationery Office) (1991) Guidelines on the Assessment of Novel Foods and Processes. Report on Health and Social Subjects. No. 38. HMSO, London.Google Scholar
  8. ILSI (International Life Sciences Institute) (1996) The Safety Assessment of Novel Foods, ILSI Europe, BrusselsGoogle Scholar
  9. OECD (1993) Safety Evaluation of Food Derived by Modern Biotechnology, OECD, Paris.Google Scholar
  10. OECD (Organization for Economic Co-Operation and Development) (1992) Biotechnology, Agriculture and Food, OECD, Paris.Google Scholar
  11. Old, R.W. & Primrose, S.B. (1990) Principles of Gene Manipulations — An Introduction to Genetic Engineering, Blackwell Scientific Publications, Oxford.Google Scholar
  12. Smith, J.E. (1994) New opportunities in food biotechnology. Australian Biotechnology, 4, 288–91.Google Scholar
  13. Smith, J.E. (1996) Biotechnology, 3rd edn, Cambridge University Press, Cambridge.Google Scholar
  14. Straughan, R. (1989) The Genetic Manipulation of Plants, Animals and Microbes. The Social and Ethical Issues for Consumers. A Discussion Paper. National Consumer Council, London.Google Scholar
  15. WHO (World Health Organization) (1991) Strategies for Assessing Safety of Foods, WHO, Geneva.Google Scholar
  16. Wood, B.J.B. (1985) Microbiology of Fermented Foods, Vols 1&2, Elsevier Applied Science Publishers, London.Google Scholar

Copyright information

© Thomson Science 1998

Authors and Affiliations

  • J. E. Smith

There are no affiliations available

Personalised recommendations