Biotechnology and Food Quality

Part I Introduction: agricultural biotechnology; status and perspective; food quality education; food quality and agriculture; making technology transfer work; announcement - regulatory consideration. Part II Genetic engineering and food quality - structural analysis and modification of maize storage proteins; genetic modification of traits that are of interest to consumers and producers, Omega-3 fatty acid improvements in plants; enhancing meat quality with somatotrophin - potentials, limitations and future research needs. Part III Molecular components of food: cell wall dynamics; studies on the biosynthesis and action of ethylene; tomato fruit polygalacturonase; molecular interactions of contractile proteins; molecular components of food. Part IV Evaluation of food quality: DNA probe hybridization assays for food pathogens; use of RFLP analysis to improve food quality; hybridoma technology - the golden age and beyond; near infrared spectroscopy and fiber optic technology. Part V Bioprocessing: bioprocessing of meats; genetic modification of enzymes used in food processing; impact of biotechnology on vegetables; genetic engineering of lactic starter cultures; production of food additives and food processing enzymes by recombinant DNA technology.