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 Food1. 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 animal3. How are genes modified? Crossbreeding, mutagenesis, and CRISPR-Cas94. Can modification go wrong and what if it does?5. Genetically modified food and human health6. Case studies6.1. Genetically modified food in South Africa6.2. Genetically modified bananas for communities of the great lakes region of Africa6.3. Trends in genetically modified crops development in Nigeria: Issues and challenges6.4. GMOs in Argentina6.5. Controversial issues: Braziil case studies7. GM crops and conventional or organic agriculture coexistence in EU regulation8. The impact of GM crops on agriculturePART 2: Irradiated Food9. 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 food13. Novel processing technologies: Facts about irradiation and other technologies14. Conclusions