Conclusion

Genetic modification of foods is an area of biotechnology that is developing very rapidly, with many potential applications for improving the quantity and quality of the food supply. As with any new food technology, however, the safety of the products derived from this technology must be carefully assessed. Consumer concerns will likely continue to fuel the debate. see also Biotechnology; Food Safety; Functional Foods; Pesticides.

M. Elizabeth Kunkel Barbara H. D. Luccia

Bibliography

Institute of Food Technologists (2000). "Genetically Modified Organisms: A Backgrounder." Food Technology 54:42-45.

International Food Information Council (2000). Food Biotechnology: A Communications Guide to Improving Understanding. Washington, DC: Author.

Internet Resources

Food and Agriculture Organization of the United Nations (2000). "FAO Statement on Biotechnology." Available from <http://www.fao.org/biotech>

United States Department of Agriculture (2002). "Agricultural Biotechnology." Available from <http://www.usda.gov/agencies>

World Health Organization (2002). "Foods Derived from Modern Biotechnology." Available from <http://www.who.int>

Global Database on National Nutrition Policies and Programmes

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