Genetically Modified and Irradiated Food

Veslemøy Andersen graduated from the Department of Microbiology at the University of Oslo, Norway. She has been working as a microbiologist at the Norwegian Institute of Public Health, Oslo, Norway, at the University of Groningen, The Netherlands, and at the University of Applied Sciences in Eindhoven, The Netherlands.

PART 1: Genetically Modified Food 1. Why is genetic modification of interest or why can it be useful? 2. A perspective on the evolution of genetic manipulation of biological materials, both plant and animal 3. How are genes modified? Crossbreeding, mutagenesis, and CRISPR-Cas9 4. Can modification go wrong and what if it does? 5. Genetically modified food and human health 6. Case studies 6.1. Genetically modified food in South Africa 6.2. Genetically modified bananas for communities of the great lakes region of Africa 6.3. Trends in genetically modified crops development in Nigeria: Issues and challenges 6.4. GMOs in Argentina 6.5. Controversial issues: Braziil case studies 7. GM crops and conventional or organic agriculture coexistence in EU regulation 8. The impact of GM crops on agriculture

PART 2: Irradiated Food 9. What is the benefit of irradiation compared to other methods of food preservation? 10. Irradiation kills microbes: Can it do anything harmful to the food? 11. Can irradiated food have an influence on people’s health? 12. Safety of irradiated food 13. Novel processing technologies: Facts about irradiation and other technologies 14. Conclusions