Genetically Engineered Food (eBook)

Knut J. Heller studied biology at the Westfälische-Wilhelms-Universität in Münster, Germany, gaining his doctorate in 1977. Since 1992 he has also been head of the Institute for Microbiology at the Federal Research Center for Nutrition and Food and an honorary professor of the Christian-Albrechts-University in Kiel since1993. Professor Heller's research focuses on the micro- and molecular biology of lactobacilli and their bacteriophages, and the biotechnology of dairy product manufacture, as well as the biological safety of genetically manipulated starter cultures.

PART 1: APPLICATION AND PERSPECTIVES
Transgenic modification of production traits in farm animals
Genetically modified plants
Fermented food production using genetically modified yeast and filamentous fungi
Production of food additives using filamentous fungi
Perspectives of genetic engineering of bacteria used in food fermentations
PART 2: LEGISLATION IN EUROPE
The legal situation for genetically engineered food in Europe
PART 3: METHODS OF DETECTION
Detection of genetic modifications: some basic considerations
DNA-based methods for detection of genetic modifications
Genetic engineering of fishes and methods for detection
Detection methods for genetically modified crops
Methods to detect the application of genetic engineering in composed and processed foods
Mutations in Lactococcus lactis, and their detection
Detection methods for genetically modified microorganisms used in food fermentation processes

"...Dem Herausgeber ist es jedenfalls hervorragend gelungen, Experten zu motivieren, ihr Wissen zusammenzufassen und dazu beizutragen, dass Lehrende und Lernende, Kontrolleure und Meinungsbildner, und nicht zuletzt Politiker und ihre Berater auf eine fundierte wissenschaftliche Basis der gentechnologischen modifizierten Lebensmittel zurückgreifen können."
Pharmazie in unserer Zeit, 06/2007