Although the true economic impact of genetic modification is yet to be realized, the potential of this technology to benefit the food processing industry and to improve food quality is significant. As the products of gene technology come on stream, decisions need to be made as to whether or not to use them. Yet, many food industry professionals have little or no background in biotechnology and have a limited concept of possible applications in foods. Therefore, this book aims to provide a greater understanding of the benefits and potential pitfalls of this new technology. Specific genetically modified whole foods and food ingredients that have recently become available or are about to become available are described and discussed in relation to their technical performance and consumer acceptance. The regulatory, ethical and communication issues in food biotechnology are also reviewed.
The book is aimed at professional food scientists, technologists, retail and distribution managers, product developers, public relations managers, marketing personnel and sales managers with no previous training in biotechnology; and should be of interest to food technologists and engineers with little or no previous knowledge of genetic engineering.