Genetically Modified Foods

Nyhet

Basics, Applications, and Controversy

Inbunden, Engelska, 2026

Av Salah E. O. Mahgoub, USA) Mahgoub, Salah E. O. (Kaplan University, Fort Lauderdale, Florida

3 539 kr

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Finns i fler format (1)

Inbunden

3 199 kr

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After the phenomenal global response to the first edition—which became an international bestseller—we are thrilled to unveil the highly anticipated second edition Genetically Modified Foods: Basics, Applications, and ControversyFully updated and expanded, this new edition is your ultimate guide to the evolving world of genetically modified (GM) foods. Packed with the trusted insights that made the original a reader favourite, it now includes fresh content, updated research, and enhanced visuals—plus an exciting new chapter: Future Trends and Prospects of GM Foods, offering a forward-looking perspective on what’s next for our food systems.New additions to this edition include:• Biotech Information Centers• Emerging New Breeding Techniques• Advanced Methods for GMO Detection and Quantification• Global Strategies for GM Food Labeling• Country-by-Country GM Labeling Overviews• Latest Research on Consumer Attitudes Toward GM LabelingWhether you're a curious consumer, an innovator in agri-biotech, a policymaker shaping the future, or simply fascinated by one of today’s most talked-about topics—this edition is designed to inform, engage, and empower. Clear, comprehensive, and unbiased, this book is more than a resource—it’s a must-have companion in the conversation about the future of food.

Produktinformation

Utgivningsdatum2026-02-09
Mått156 x 234 x undefined mm
FormatInbunden
SpråkEngelska
Antal sidor360
Upplaga2
FörlagTaylor & Francis Ltd
ISBN9781032895345

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Salah Eldin Osman Mahgoub is a Certified Food Scientist (CFS), Professional member of the Institute of Food Technologists (IFT, USA), and Fulbright scholar with international work experience. Has been a university professor in the university of Botswana, Botswana, university of Khartoum, Sudan and an adjunct online professor at Bay Path University and Kaplan University, USA. A critical thinker with proven experience in food science, food processing, genetically modified foods, functional foods, and nutrition in relation to various consumer issues. An experienced researcher, team leader and effective team player, with proven track on developing products from the concept to the shelf and the impact on consumer preferences. Published two books, book chapters, 50 articles and conference proceedings in peer reviewed journals. Presented and participated in 43 conferences and workshops globally. Conducted a number of consultancies for FAO and UNICEF in food and nutrition. Participated in community service in different capacities.