Genetically Modified Organisms in Food
Production, Safety, Regulation and Public Health
- 1st Edition - August 20, 2015
- Latest edition
- Authors: Ronald Ross Watson, Victor R. Preedy
- Language: English
Genetically Modified Organisms in Food focuses on scientific evaluation of published research relating to GMO food products to assert their safety as well as potential health ri… Read more
Description
Description
Genetically Modified Organisms in Food focuses on scientific evaluation of published research relating to GMO food products to assert their safety as well as potential health risks. This book is a solid reference for researchers and professionals needing information on the safety of GMO and non-GMO food production, the economic benefits of both GMO and non-GMO foods, and includes in-depth coverage of the surrounding issues of genetic engineering in foods. This is a timely publication written by a team of scientific experts in the field who present research results to help further more evidence based research to educate scientists, academics, government professionals about the safety of the global food supply.
Key features
Key features
- Provides the latest on research and development in the field of GMOs and non-GMO safety issues and possible risk factors incorporating evidence based reviews for a better understanding of these issues
- Covers various aspects of GMO production, analysis and identification to better understand GMO development and use
- Includes definitions, a brief overview and history of GM foods from a global perspective and concise summaries with recommendations for actions for each chapter
Readership
Readership
Food safety professionals; Food scientists; R&D, Government officials and policy makers; Researcher and professionals in food, agriculture, and food quality; Students and Professors
Table of contents
Table of contents
I. Introduction
II. Development and Testing of Plant and Animal GMC foods
III. Government Regulation and Litigation for GMO foods
IV. Role of GMC in increasing the food supply in the developing and developed countries
V. Potential Health benefits and risks due to incorporation of novel plant gene products into the food supply
VI: Safety of Genetically Modified Foods for Humans and Animals
Product details
Product details
- Edition: 1
- Latest edition
- Published: August 25, 2015
- Language: English
About the authors
About the authors
RW
Ronald Ross Watson
VP
Victor R. Preedy
Victor R. Preedy, BSc, PhD, DSc, FRSB, FRSPH, FRCPath, FRSC, FRSM, is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He also holds an Honorary Professorship at the University of Suffolk and served as the long‑term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy graduated with an Honours Degree in Biology and Physiology with Pharmacology and later obtained his PhD from the University of London. He subsequently received Membership of the Royal College of Pathologists and later earned his second doctorate (DSc) in recognition of his contributions to protein metabolism. He is a Fellow of the Royal Society of Medicine, the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health and Hygiene, the Royal Society for Public Health, and the Royal Society of Chemistry. Professor Preedy has conducted research while affiliated with Imperial College London, the School of Pharmacy (now part of University College London), and the MRC Centre at Northwick Park Hospital. He has collaborated widely with international research groups in Finland, Japan, Australia, the USA, and Germany. His longstanding academic interests include health and well‑being. He has published more than 750 works, including peer‑reviewed research articles, abstracts, symposium presentations, reviews, and edited books.