Author Description

Presents concepts and principles underlying the safety assessment of foods and food ingredients produced via recombinant DNA techniques. Addresses issues of antibiotic resistance and potentially increased allergenicity. Discusses recent progress and current state of the art in the application of genetic engineering in the production of foods. Covers fundamental aspects of this promising area and describes some commercial applications which have entered or are about to enter the market. Outlines official viewpoints of government representatives from the United States, Europe, and Japan on creating a framework for regulatory oversight of genetically modified foods.