Genetically Engineered Foods, Volume 6 in the Handbook of Food Bioengineering series, is a solid reference for researchers and professionals needing information on genetically engineered foods in human and animal diets. The volume discusses awareness, benefits vs. disadvantages, regulations and techniques used to obtain, test and detect genetically modified plants and animals. An essential resource offering informed perspectives on the potential implications of genetically engineered foods for humans and society. Written by a team of scientific experts who share the latest advances to help further more evidence-based research and educate scientists, academics and government professionals about the safety of the global food supply.
- Provides in-depth coverage of the issues surrounding genetic engineering in foods
- Includes hot topic areas such as nutragenomics and therapeutics to show how genetically engineered foods can promote health and potentially cure disease
- Presents case studies where genetically engineered foods can increase production in Third World countries to promote food security
- Discusses environmental and economic impacts, benefits and risks to help inform decisions
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2. Sugar and sugar alcohol production in genetically modified cyanobacteria
3. Genetically modified plants as sustainable and economic sources for RUTFs
4. Approved genetically engineered foods: types, properties and economic concerns
5. Influence of Feed from Genetically Modified Plants (GMP) on Composition and Quality of Food of Animal Origin
6. Genetically Modified Microorganisms: Harmful or Helpful?
7. Techniques for Production and Quality Assessment of Genetically Modified Foods
8. Awareness and utilization of genetically modified foods in Nigeria
9. Biosensors as advanced device for transgenic plants and food and detection
10. Genetically engineered food crops to abiotic stress tolerance
11. Detection of Prevented DNA Damage by Therapeutic Foods
12. Genetically engineered crops: Opportunities, constraints and food security at a glance of human health, environmental impact and food quality
13. Safety and risk assessment of food from genetically engineered crops and animals: the challenges
14. Identification of Genetically Modified Foods
15. Methods for Plant Genetic Modification
Dr. Grumezescu is Assistant Professor at the Department of Science and Engineering of Oxide Materials and Nanomaterials, in the Faculty of Applied Chemistry and Materials Science, with a second affiliation to the Faculty of Medical Engineering, at the Politehnica University of Bucharest in Romania. He is an experienced and oft-published researcher and editor in the field of nano and biomaterials, and he is the Editor-in-Chief of three journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience, and Biomaterials and Tissue Engineering Bulletin. He also serves as editor or guest editor for several notable journals. Dr. Grumezescu has published 150 peer-reviewed papers, 20 book chapters, 6 co-authored books and 11 edited books.
Holban, Alina Maria
Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.