Advances in Genetic Engineering for Higher Production and Quality Improvement of Food and Beverages

  • Aly Farag El Sheikha
Chapter
Part of the Food Microbiology and Food Safety book series (FMFS)

Abstract

Genetic engineering promises to bring important and rapid leaps in food production. It will affect all steps of the production chain, from farm to final food processing. As a biotechnological practice, it has the potential to be used as an effective tool to address the various problems in food and society. Nowadays, our production-to-consumption food system is complex, and consumer needs are growing toward food which is safe, nutritious, abundant, diverse, and less costly. Therefore, scientific and technological advancements must be accelerated and applied in developed and developing countries alike if we are to feed a growing world population. This chapter deals with an analytical perspective on the food applications of genetic engineering that made possible the modern production-to-consumption food system capable of feeding nearly seven billion people, and it also discusses the benefits of this promising biotechnological tool to enhance the food supply in terms of quantity and quality even further and to increase the health and wellness of the growing global population. However, as with any new technology, careful consideration of the effects of employing these tools is necessary to ensure that the result will be a net benefit to humanity. Recent controversies about genetically engineered foods have highlighted the need to allay consumer fears by applying the reliable techniques of traceability and also providing more experimental evidence and sound scientific judgment to assess the risks versus benefits.

Keywords

Genetic engineering (GE) Genetically modified foods (GMFs) GE benefits, GE potential risks Feeding worldwide, Traceability, PCR-based techniques 

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Copyright information

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Authors and Affiliations

  • Aly Farag El Sheikha
    • 1
    • 2
  1. 1.Department of BiologyMcMaster UniversityHamiltonCanada
  2. 2.Department of Food Science and Technology, Faculty of AgricultureMinufiya University, Minufiya GovernmentShibin El KomEgypt

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