Genetic engineering in food biotechnology. From: Chemistry and Industry | Date: July 4, 1994| Author: Dornenburg, Heike; Lang-Hinrichs, Christine | COPYRIGHT 1994 Society of Chemical Industry. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group.Copyright information

From herbicide resistant plants to low-calorie beer, the applications for genetic engineering within the food industry are becoming increasingly apparent

Gene technology is about to change the food market, and diverse fields for the application of recombinant DNA techniques are emerging. Food ingredients and enzymes for food processing are produced by fermentation techniques using genetically modified microorganisms. Transgenic plants and animals for use in food are bred usi...

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