GMO, Genetically modified organisms, agricultural and horticultural crops cur...jagathesan krishnasamy
A genetically modified organism is one whose genetic material has been altered using genetic engineering techniques. GMOs are commonly used in foods and medicines but have also led to concerns about potential dangers to human health and the environment. Key points made in the document include that GMOs are modified by eliminating, adding, or modifying specific genes, often from other organisms, and they are used in foods like soybeans, canola, and corn as well as in medicines. The history and growth of GMO usage is also discussed. Pros and criticisms of genetically modified foods are outlined regarding environmental, health, economic, and other issues.
This document discusses biosensors for assessing food quality. Biosensors use living organisms to check various quality aspects of food, including nutritional components, additives, pesticides, heavy metals, and microbial content. They have advantages over traditional methods like chromatography in being selective, sensitive, reliable, fast, stable, simple, and low-cost. Biosensors detect analytes using biological sensing elements like enzymes, antibodies, and nucleic acids connected to transducers that detect changes in properties like light, frequency, mass, or temperature. They can check for heavy metals, herbicides, and pesticides and are useful for medical and food quality applications.
Rapid methods of detection of food borne pathogensAnchal
Rapid methods of detection of foodborne pathogens include biosensors, microscopic methods, immunological detection methods, and molecular detection methods. Biosensors can detect pathogens through metabolic patterns, phenotypic expression, nucleic acid analysis, and pathogen interaction with cells. Microscopic methods include direct epifluorescent filter technique, flow cytometry, and solid-phase cytometry. Immunological methods like lateral flow devices and ELISA use antibodies to detect pathogens. Molecular detection uses techniques like fluorescent in situ hybridization and polymerase chain reaction to detect pathogen DNA. These rapid methods aim to reduce detection time from days to hours compared to traditional culture methods.
This document discusses genetically modified foods and organisms. It begins by defining genetically modified organisms as organisms that have had their DNA altered through genetic engineering, as opposed to traditional selective breeding which does not directly modify DNA. It then covers techniques for genetic engineering like direct DNA manipulation and using bacteria to transfer genes. Benefits discussed include increased crop yields, herbicide and pest resistance, drought tolerance, and nutritional enhancement. Risks mentioned are allergic reactions, unintended genetic effects, and environmental impacts like creating "superweeds" resistant to herbicides. The document concludes that while GM foods have clear benefits, potential unintended consequences require careful consideration.
This document discusses genetically modified foods (GM foods). It begins with an introduction to GM foods and their history. It then describes various techniques used to create GM foods as well as significant examples like Flavr Savr tomatoes in 1994 and Golden Rice in 2002. The document outlines benefits of GM foods such as increased yield and drought/pest resistance, but also risks. It concludes that while GM foods have potential to address hunger and nutrition problems, their development must be monitored.
The document discusses the development of the Flavr Savr tomato, the first commercially available genetically engineered food. Scientists at Calgene introduced a gene that produces mRNA to inhibit the enzyme polygalacturonase (PG), which is responsible for fruit softening. This delayed the ripening process, allowing the tomatoes to have a longer shelf life without compromising flavor. Specifically, the antisense RNA technique was used, where cDNA complementary to the PG gene was introduced, preventing the sense mRNA from producing the PG enzyme and thus slowing ripening. The resulting Flavr Savr tomato had a slower ripening rate, ripened longer on the vine, and had an increased shelf life while fully developing flavors.
This document discusses food biotechnology. It begins by defining food and biotechnology. Food biotechnology applications include genetically modifying plants and animals for agriculture, increasing nutrient levels in foods, and developing foods that have longer shelf lives. The document discusses debates around transgenic and genetically modified organisms and potential health risks of consuming genetically modified foods. It concludes by thanking the reader and providing a bibliography.
This document discusses microbial flavors produced by microorganisms through metabolic processes. It describes several types of flavor compounds produced, including lactones, alcohols, aldehydes, and methyl ketones. Methods for microbial flavor production are outlined, such as de novo synthesis, biotransformation, and enzymatic methods using microbes like yeast, bacteria, and fungi. Examples of specific flavor compounds produced through these methods and the microbes involved are provided. Advantages of microbial flavor production are noted. The current status and market for microbial flavors is briefly summarized.
GMO, Genetically modified organisms, agricultural and horticultural crops cur...jagathesan krishnasamy
A genetically modified organism is one whose genetic material has been altered using genetic engineering techniques. GMOs are commonly used in foods and medicines but have also led to concerns about potential dangers to human health and the environment. Key points made in the document include that GMOs are modified by eliminating, adding, or modifying specific genes, often from other organisms, and they are used in foods like soybeans, canola, and corn as well as in medicines. The history and growth of GMO usage is also discussed. Pros and criticisms of genetically modified foods are outlined regarding environmental, health, economic, and other issues.
This document discusses biosensors for assessing food quality. Biosensors use living organisms to check various quality aspects of food, including nutritional components, additives, pesticides, heavy metals, and microbial content. They have advantages over traditional methods like chromatography in being selective, sensitive, reliable, fast, stable, simple, and low-cost. Biosensors detect analytes using biological sensing elements like enzymes, antibodies, and nucleic acids connected to transducers that detect changes in properties like light, frequency, mass, or temperature. They can check for heavy metals, herbicides, and pesticides and are useful for medical and food quality applications.
Rapid methods of detection of food borne pathogensAnchal
Rapid methods of detection of foodborne pathogens include biosensors, microscopic methods, immunological detection methods, and molecular detection methods. Biosensors can detect pathogens through metabolic patterns, phenotypic expression, nucleic acid analysis, and pathogen interaction with cells. Microscopic methods include direct epifluorescent filter technique, flow cytometry, and solid-phase cytometry. Immunological methods like lateral flow devices and ELISA use antibodies to detect pathogens. Molecular detection uses techniques like fluorescent in situ hybridization and polymerase chain reaction to detect pathogen DNA. These rapid methods aim to reduce detection time from days to hours compared to traditional culture methods.
This document discusses genetically modified foods and organisms. It begins by defining genetically modified organisms as organisms that have had their DNA altered through genetic engineering, as opposed to traditional selective breeding which does not directly modify DNA. It then covers techniques for genetic engineering like direct DNA manipulation and using bacteria to transfer genes. Benefits discussed include increased crop yields, herbicide and pest resistance, drought tolerance, and nutritional enhancement. Risks mentioned are allergic reactions, unintended genetic effects, and environmental impacts like creating "superweeds" resistant to herbicides. The document concludes that while GM foods have clear benefits, potential unintended consequences require careful consideration.
This document discusses genetically modified foods (GM foods). It begins with an introduction to GM foods and their history. It then describes various techniques used to create GM foods as well as significant examples like Flavr Savr tomatoes in 1994 and Golden Rice in 2002. The document outlines benefits of GM foods such as increased yield and drought/pest resistance, but also risks. It concludes that while GM foods have potential to address hunger and nutrition problems, their development must be monitored.
The document discusses the development of the Flavr Savr tomato, the first commercially available genetically engineered food. Scientists at Calgene introduced a gene that produces mRNA to inhibit the enzyme polygalacturonase (PG), which is responsible for fruit softening. This delayed the ripening process, allowing the tomatoes to have a longer shelf life without compromising flavor. Specifically, the antisense RNA technique was used, where cDNA complementary to the PG gene was introduced, preventing the sense mRNA from producing the PG enzyme and thus slowing ripening. The resulting Flavr Savr tomato had a slower ripening rate, ripened longer on the vine, and had an increased shelf life while fully developing flavors.
This document discusses food biotechnology. It begins by defining food and biotechnology. Food biotechnology applications include genetically modifying plants and animals for agriculture, increasing nutrient levels in foods, and developing foods that have longer shelf lives. The document discusses debates around transgenic and genetically modified organisms and potential health risks of consuming genetically modified foods. It concludes by thanking the reader and providing a bibliography.
This document discusses microbial flavors produced by microorganisms through metabolic processes. It describes several types of flavor compounds produced, including lactones, alcohols, aldehydes, and methyl ketones. Methods for microbial flavor production are outlined, such as de novo synthesis, biotransformation, and enzymatic methods using microbes like yeast, bacteria, and fungi. Examples of specific flavor compounds produced through these methods and the microbes involved are provided. Advantages of microbial flavor production are noted. The current status and market for microbial flavors is briefly summarized.
The Role of Biotechnology in our Food SupplyFood Insight
This document provides an overview of food biotechnology. It begins by defining biotechnology as using biology to create or improve tools, products, or processes. The document then discusses the history of biotechnology in food production and some of its key benefits, including increased food safety, improved nutrition and taste of foods, environmental sustainability, and helping to feed a growing global population. It provides examples of current agricultural biotechnology applications and foods containing ingredients from biotech crops. Finally, it suggests biotechnology will continue playing an important role in agriculture and food production.
This document discusses Bacillus thuringiensis (Bt), a soil bacterium that produces crystal proteins toxic to certain insect pests. It introduces Bt cotton, Bt brinjal, and Bt corn, which have been genetically engineered to produce these Bt crystal proteins, providing resistance against key insect pests like the cotton bollworm and brinjal fruit and shoot borer. The document discusses the mechanisms through which Bt proteins act selectively on insect pests while being safe for humans and other organisms. It also outlines the process of developing transgenic crops and highlights advantages like reduced pesticide use and increased yields.
This document discusses the production of lipases and cellulases. It describes that lipases are produced by microbes like bacteria, fungi and yeast through fermentation and are used in industries like food processing, detergents, and pharmaceuticals. Cellulases are enzymes that break down cellulose and are produced by fungi and bacteria through fermentation. They have applications in food, textile, pulp and paper industries. The document provides details on lipase-producing microorganisms, fermentation conditions, purification methods, and applications of both lipases and cellulases.
Here is brief ppt on industrial production of amino acids - glutamine, lysine, tryptophan.
Please share your feedback and queries. Constructive criticism is appreciated.
Thank you
Vinegar is produced through a two-step fermentation process. First, sugars are fermented into ethanol through alcoholic fermentation. Then, acetic acid bacteria converts the ethanol into acetic acid, the main component of vinegar. There are three main methods for this second fermentation step - the open vat method, trickling generator process, and submerged fermentation. The open vat method is best for producing high quality vinegar but takes the longest, while submerged fermentation is fastest and most scalable for industrial production. After fermentation is complete, vinegar undergoes post-processing like filtration and pasteurization before use.
This presentation entitled "Golden rice" explains the needs for golden rice development, Biotechnological manipulations in metabolic pathways for GR-1 and GR-2 development and finally it also detailed with the associated ethical issues.
Fermented foods provide various health benefits. A seminar discussed the classification and production of various fermented foods like bread, idli, kimchi, sauerkraut, and natto. Fermentation increases the bioavailability of nutrients in foods and produces beneficial probiotics. It was concluded that fermented foods can improve digestive health and provide antioxidants, vitamins, minerals, and fiber.
This document discusses GMOs and related issues including risks and regulations. It outlines both the advantages and disadvantages of GMOs, such as increased crop yields but also potential risks to human health and the environment. The document examines myths around GMOs and discusses controversies including safety, intellectual property access, ethics, and labeling. It also reviews principles of risk analysis for GMOs and biosafety guidelines and regulations in India and internationally. In conclusion, the author notes the field of biosafety is controversial but proponents see benefits while critics see risks that may be unacceptable without sufficient scientific certainty and precautions.
Genetically modified crops have potential benefits like increased yields and improved nutrition, but also risks that require further testing. The document discusses GM crops and their development process. It provides examples of GM traits like pest resistance and herbicide tolerance. Countries like Bangladesh are researching crops modified for vitamin A and insect resistance. However, capacity for biotechnology is limited by funding and trained experts. Both advantages like disease resistance and disadvantages like possible allergies are noted. With more support and testing, GM crops may help increase sustainable agriculture.
The document summarizes the process of beer production. Malt is made from soaked and sprouted grains like barley. Mashing involves mixing malt with water and adjuncts like rice and corn starch. This allows enzymatic degradation of starch to sugars. The liquid produced is wort, which is separated and then fermented with yeast along with hops for flavor. Fermentation yields alcohol and carbon dioxide. The final beer is pasteurized, carbonated, and aged to improve flavor before consumption.
Anti-foaming agents, inducers, precursors and inhibitors in Fermentation tech...Dr. Pavan Kundur
The document discusses antifoaming agents, inducers, precursors, and inhibitors used in fermentation technology. Antifoaming agents like oils and silicones are added to fermentation to reduce foam formation which can contaminate processes. Precursors are added to increase product yields, like corn steep liquor for penicillin production. Inducers trigger secondary metabolite production in microbes and are necessary for genetically modified organisms. Inhibitors redirect metabolism toward the target product or halt pathways to prevent degradation.
Science and technology of manipulating and improving microbial strains, in order to enhance their metabolic capacities for biotechnological applications, are referred to as strain improvement.
Strain improvement part I, Types of control mechanism in micro-organismsRenu Jaisinghani
This presentation, describes about various control mechanism in micro-organisms for production of primary metabolite.
The concept of FBI and FBR and branched pathways for production of primary metabolites is explained.
This document discusses the potential benefits of genetically modified (GM) crops for long-term food and nutritional security. It notes that hundreds of millions of people worldwide suffer from malnutrition and hunger. GM crops could help address this by developing varieties that are drought resistant, salt tolerant, or more nutritious. Current GM crops include Bt cotton, golden rice, Bt brinjal, flavr savr tomato, Bt corn, and roundup ready crops. The document argues that with further development, GM technology could yield crops with improved yields, reduced pesticide use, enhanced nutrition, and other benefits to help ensure global food security.
This document discusses probiotics, prebiotics, and synbiotics. It defines probiotics as live microorganisms that provide health benefits when consumed, and defines prebiotics as non-digestible foods that promote the growth of beneficial bacteria. Probiotics must adhere to cells, exclude pathogens, persist and multiply in the gut. Prebiotics include oligosaccharides and fibers that feed beneficial bacteria like Bifidobacterium. Synbiotics combine probiotics and prebiotics to improve survival and growth of probiotic bacteria in the gut. Studies show synbiotics can help recovery after surgery by improving the intestinal flora.
Intro. to Food_Sci_1.pptbbbbbiochemistryAnnie Annie
This document provides an outline for a course on foods and food science. It covers topics like the definitions of food science and related terms, different food production, processing, and preservation methods, sensory food evaluation, perspectives on nutrition, nutrients and diet, functional and genetically modified foods, food fortification versus enrichment, issues around global food supply and access, and organic versus conventional agricultural practices. The document also discusses biotechnology and genetically engineered crops, animals, and other applications as well as debates around organic foods and genetically modified foods.
Food biotechnology employs modern genetic techniques to enhance beneficial traits in plants, animals, and microorganisms for food production. It allows adding or extracting select genes to achieve desired traits like increased yields, nutrition, and resistance to pests and disease. Studies show that properly regulated food biotechnology is safe and can help address issues like global hunger by producing more food on less land. However, some argue unintended effects need further review and consumers support labeling of biotech ingredients. Overall, experts agree food biotechnology has potential benefits but continuous research and oversight is important.
The Role of Biotechnology in our Food SupplyFood Insight
This document provides an overview of food biotechnology. It begins by defining biotechnology as using biology to create or improve tools, products, or processes. The document then discusses the history of biotechnology in food production and some of its key benefits, including increased food safety, improved nutrition and taste of foods, environmental sustainability, and helping to feed a growing global population. It provides examples of current agricultural biotechnology applications and foods containing ingredients from biotech crops. Finally, it suggests biotechnology will continue playing an important role in agriculture and food production.
This document discusses Bacillus thuringiensis (Bt), a soil bacterium that produces crystal proteins toxic to certain insect pests. It introduces Bt cotton, Bt brinjal, and Bt corn, which have been genetically engineered to produce these Bt crystal proteins, providing resistance against key insect pests like the cotton bollworm and brinjal fruit and shoot borer. The document discusses the mechanisms through which Bt proteins act selectively on insect pests while being safe for humans and other organisms. It also outlines the process of developing transgenic crops and highlights advantages like reduced pesticide use and increased yields.
This document discusses the production of lipases and cellulases. It describes that lipases are produced by microbes like bacteria, fungi and yeast through fermentation and are used in industries like food processing, detergents, and pharmaceuticals. Cellulases are enzymes that break down cellulose and are produced by fungi and bacteria through fermentation. They have applications in food, textile, pulp and paper industries. The document provides details on lipase-producing microorganisms, fermentation conditions, purification methods, and applications of both lipases and cellulases.
Here is brief ppt on industrial production of amino acids - glutamine, lysine, tryptophan.
Please share your feedback and queries. Constructive criticism is appreciated.
Thank you
Vinegar is produced through a two-step fermentation process. First, sugars are fermented into ethanol through alcoholic fermentation. Then, acetic acid bacteria converts the ethanol into acetic acid, the main component of vinegar. There are three main methods for this second fermentation step - the open vat method, trickling generator process, and submerged fermentation. The open vat method is best for producing high quality vinegar but takes the longest, while submerged fermentation is fastest and most scalable for industrial production. After fermentation is complete, vinegar undergoes post-processing like filtration and pasteurization before use.
This presentation entitled "Golden rice" explains the needs for golden rice development, Biotechnological manipulations in metabolic pathways for GR-1 and GR-2 development and finally it also detailed with the associated ethical issues.
Fermented foods provide various health benefits. A seminar discussed the classification and production of various fermented foods like bread, idli, kimchi, sauerkraut, and natto. Fermentation increases the bioavailability of nutrients in foods and produces beneficial probiotics. It was concluded that fermented foods can improve digestive health and provide antioxidants, vitamins, minerals, and fiber.
This document discusses GMOs and related issues including risks and regulations. It outlines both the advantages and disadvantages of GMOs, such as increased crop yields but also potential risks to human health and the environment. The document examines myths around GMOs and discusses controversies including safety, intellectual property access, ethics, and labeling. It also reviews principles of risk analysis for GMOs and biosafety guidelines and regulations in India and internationally. In conclusion, the author notes the field of biosafety is controversial but proponents see benefits while critics see risks that may be unacceptable without sufficient scientific certainty and precautions.
Genetically modified crops have potential benefits like increased yields and improved nutrition, but also risks that require further testing. The document discusses GM crops and their development process. It provides examples of GM traits like pest resistance and herbicide tolerance. Countries like Bangladesh are researching crops modified for vitamin A and insect resistance. However, capacity for biotechnology is limited by funding and trained experts. Both advantages like disease resistance and disadvantages like possible allergies are noted. With more support and testing, GM crops may help increase sustainable agriculture.
The document summarizes the process of beer production. Malt is made from soaked and sprouted grains like barley. Mashing involves mixing malt with water and adjuncts like rice and corn starch. This allows enzymatic degradation of starch to sugars. The liquid produced is wort, which is separated and then fermented with yeast along with hops for flavor. Fermentation yields alcohol and carbon dioxide. The final beer is pasteurized, carbonated, and aged to improve flavor before consumption.
Anti-foaming agents, inducers, precursors and inhibitors in Fermentation tech...Dr. Pavan Kundur
The document discusses antifoaming agents, inducers, precursors, and inhibitors used in fermentation technology. Antifoaming agents like oils and silicones are added to fermentation to reduce foam formation which can contaminate processes. Precursors are added to increase product yields, like corn steep liquor for penicillin production. Inducers trigger secondary metabolite production in microbes and are necessary for genetically modified organisms. Inhibitors redirect metabolism toward the target product or halt pathways to prevent degradation.
Science and technology of manipulating and improving microbial strains, in order to enhance their metabolic capacities for biotechnological applications, are referred to as strain improvement.
Strain improvement part I, Types of control mechanism in micro-organismsRenu Jaisinghani
This presentation, describes about various control mechanism in micro-organisms for production of primary metabolite.
The concept of FBI and FBR and branched pathways for production of primary metabolites is explained.
This document discusses the potential benefits of genetically modified (GM) crops for long-term food and nutritional security. It notes that hundreds of millions of people worldwide suffer from malnutrition and hunger. GM crops could help address this by developing varieties that are drought resistant, salt tolerant, or more nutritious. Current GM crops include Bt cotton, golden rice, Bt brinjal, flavr savr tomato, Bt corn, and roundup ready crops. The document argues that with further development, GM technology could yield crops with improved yields, reduced pesticide use, enhanced nutrition, and other benefits to help ensure global food security.
This document discusses probiotics, prebiotics, and synbiotics. It defines probiotics as live microorganisms that provide health benefits when consumed, and defines prebiotics as non-digestible foods that promote the growth of beneficial bacteria. Probiotics must adhere to cells, exclude pathogens, persist and multiply in the gut. Prebiotics include oligosaccharides and fibers that feed beneficial bacteria like Bifidobacterium. Synbiotics combine probiotics and prebiotics to improve survival and growth of probiotic bacteria in the gut. Studies show synbiotics can help recovery after surgery by improving the intestinal flora.
Intro. to Food_Sci_1.pptbbbbbiochemistryAnnie Annie
This document provides an outline for a course on foods and food science. It covers topics like the definitions of food science and related terms, different food production, processing, and preservation methods, sensory food evaluation, perspectives on nutrition, nutrients and diet, functional and genetically modified foods, food fortification versus enrichment, issues around global food supply and access, and organic versus conventional agricultural practices. The document also discusses biotechnology and genetically engineered crops, animals, and other applications as well as debates around organic foods and genetically modified foods.
Food biotechnology employs modern genetic techniques to enhance beneficial traits in plants, animals, and microorganisms for food production. It allows adding or extracting select genes to achieve desired traits like increased yields, nutrition, and resistance to pests and disease. Studies show that properly regulated food biotechnology is safe and can help address issues like global hunger by producing more food on less land. However, some argue unintended effects need further review and consumers support labeling of biotech ingredients. Overall, experts agree food biotechnology has potential benefits but continuous research and oversight is important.
Genetically modified food and its consequences on human health and nutritionwoolencastle
Genetically Modified Food and Its Consequences on Human Health and Nutrition discusses genetically modified (GM) foods. It begins with an introduction to genetic engineering and how it is used to alter the structure and characteristics of genes. The document then explores the rationale for GM foods, including addressing increasing global food demands and malnutrition. Both the advantages and disadvantages of GM foods are examined, such as increasing crop yields but also potential human health risks. The document concludes that while GM foods may help address global issues like malnutrition, more research is still needed to fully understand their effects on human health.
Genetically modified foods are foods produced from organisms that have had changes introduced into their DNA. Common GM foods include corn, soybeans, potatoes, and tomatoes. GM foods may be modified to increase crop yields, improve nutrition, or make crops resistant to pests and herbicides. While GM foods could offer benefits like higher yields and more nutritious foods, there are also health risks to consider like allergic reactions and antibiotic resistance. Public opinion on GM foods is mixed, with some expecting benefits and others concerned about potential negative effects. Further research is needed to fully assess both the risks and benefits of genetically modified crops and foods.
Genetically modified foods are created by altering the DNA of food crops. The top three reasons for genetic modification are to make crops resistant to herbicides, improve nutritional content, and increase crop yields. Potential benefits include lower costs for farmers and more durable, nutritious foods. However, critics argue that GM foods could lead to antibiotic resistance, new diseases, and harm the environment through gene transfer to weeds and loss of biodiversity. There is ongoing debate around labeling and regulation of genetically modified organisms in food.
Genetically modified foods have been developed since 1983 when the first genetically engineered plant was created. GM foods are produced by inserting genes from other organisms into crops to give them new traits like pest or disease resistance. While GM foods could increase yields and nutrition, there are also health and environmental concerns. In the Philippines, Bt corn was first introduced commercially in 2002 but the Catholic Church and some groups oppose GM foods due to safety issues. The regulatory system for GM foods in the Philippines is also limited.
This document discusses genetically modified foods and explores both the positive and negative effects. It defines genetically modified foods as foods derived from organisms that have had their DNA altered through genetic engineering. The most common genetically modified crops are soy, corn, cotton, and canola. The document summarizes benefits like increased crop yields and pest resistance, but also lists potential health risks and environmental concerns. It also examines the debate around labeling genetically modified ingredients.
This document discusses breeding for improved quality in vegetables. It defines quality as the attributes that make vegetables acceptable and nutritious for human consumption. Quality is a complex breeding goal that is influenced by both genetic and environmental factors. Traits like yield and disease resistance have traditionally received more focus than quality. The document outlines different types of quality traits like quantitative, hidden, and sensory, and how they are governed by oligogenic, polygenic or maternal inheritance. It discusses various breeding approaches that can be used to improve quality like using germplasm, mutagenesis, hybridization, somaclonal variation and genetic engineering. Examples of quality improved vegetable cultivars developed through these methods are also provided.
This document discusses food biotechnology and its past, present, and future applications. It defines food biotechnology as using modern genetics tools to enhance beneficial plant, animal, and microorganism traits for food production. Examples of benefits include reducing pesticide use, increasing crop yields, improving nutrition, and developing hardier plants. The document also examines consumer and regulatory perspectives, finding that most support food biotechnology and current FDA labeling policies. It predicts future applications could lower natural toxins and allergens while extending freshness and farming efficiency.
1) Genetically modified (GM) foods are foods derived from organisms whose DNA has been artificially altered, not through natural processes. Most current GM crops are modified for increased yield, herbicide tolerance, or disease resistance.
2) While scientific consensus is that currently available GM foods pose no greater risk than conventional foods, critics cite concerns about safety, the environment, and economic issues related to intellectual property.
3) The document discusses the methods of genetic engineering for plants, the regulatory approval process for GM crops, perceived benefits of GM foods like reduced pesticide use and increased yields, and potential risks like increased toxin or allergen exposure and effects on human genetics.
Genetically modified organisms (GMOs) are organisms whose genetic material has been altered using genetic engineering techniques. This summary will discuss some key points about GMOs. GMOs have been engineered for agriculture to create crops that are resistant to herbicides, pests, and diseases in order to increase yields. They have also been engineered for scientific research and to create new colors and varieties of plants. While GMOs have potential benefits, there are also concerns about their safety and environmental impacts. Proper testing, regulation, and labeling are important to address these issues surrounding the use of GMO technology.
The document discusses the green revolution in India led by Dr. MS Swaminathan and Dr. NE Borlaug which improved agricultural production through irrigation, hybrid seeds, fertilizers, and pest management. It then defines genetically modified foods as foods whose DNA has been altered through biotechnology. Some benefits of GM foods include higher crop yields, longer shelf life, enhanced nutrients and stress tolerance, and improved resistance to pests and disease. However, some concerns about GM foods include potential safety and environmental impacts as well as issues around patenting seeds and discrimination against poorer populations.
This document discusses food science and nutrition. It defines food science as applying various sciences to produce, process, package and distribute nutritious, safe foods. It describes the roles of food scientists, various food industries and government regulation. It discusses food labeling requirements and the complex system involved in getting food from farms to stores to consumers. It also covers nutrition science and the importance of a balanced diet according to the food pyramid guidelines.
Genetically modified foods are plants and animals whose genetic makeup has been altered using recombinant DNA technology to produce new characteristics. Reasons for genetically modifying foods include improving disease and pest resistance, reducing growth time, and increasing nutrients. However, others argue GM foods pose potential health and environmental risks and that consumers have a right to know what is in their food through labeling. While GM foods provide benefits, they should be labeled due to possible issues and consumer choice.
The document discusses genetically modified (GM) crops. It defines GM crops as plants that have been genetically engineered, such as by introducing a gene from another organism. The main GM crops grown in India are Bt cotton, and Bt brinjal, tomato, bhindi and rice are under evaluation. GM crops can increase yields, make crops resistant to viruses, pests and drought, and enhance nutrients. By increasing yields and resistance, GM crops help address issues like global hunger and food security. The document argues that GM crops can help improve nutrition and increase food shelf life, benefiting farmers and food supply.
This document discusses the application of biotechnology in the food, pharmaceutical, and agriculture industries. It provides examples of how biotechnology is used in food processing, such as developing new emulsifiers and tests for food allergens. In pharmaceuticals, biotechnology has been used to develop vaccines, insulin, blood products, and gene therapies. In agriculture, biotechnology can be applied to increase pest resistance, disease resistance, nutritional quality, and environmental stress tolerance in crops. Genetically modified crops are also discussed.
This document discusses the application of biotechnology in the food, pharmaceutical, and agriculture industries. It provides examples of how biotechnology is used in food processing, such as developing new emulsifiers and tests for food allergens. In pharmaceuticals, biotechnology has been used to develop vaccines, insulin, blood products, and gene therapies. In agriculture, biotechnology can be applied to increase pest resistance, disease resistance, nutritional quality, and environmental stress tolerance in crops. Genetically modified crops are also discussed.
Day 3 - Johnson and Harris - Reflections on Gender and Ag-Nutrition Pathways Ag4HealthNutrition
This document summarizes discussions from a workshop on integrating gender considerations into agriculture and nutrition research. It outlines several pathways through which agricultural research could potentially impact nutrition outcomes, such as increasing production and income which could lead to improved food consumption, health care access, and maternal nutrition. The document also provides an example of how gender issues could be considered in the theory of change for developing vitamin A-enriched maize in Zambia. Key questions discussed include how research programs expect their outputs to contribute to nutrition, identifying gender issues along that pathway, and opportunities for gender research.
Dairy products help to meet the need of essential nutrients that are difficult to obtain in daily life without milk and its products like yogurt, cheese, butter. Milk is almost sterile when secreted from a healthy udder. Lower temperature and boiling the milk help in retarding the growth of spoilage organisms. Biopreservation is a method in which natural microbiota or antimicrobials are used in food to enhance the shelf-life. For this purpose affordable microorganisms are selected to control the pathogenic activity. The main organism which is used is lactic acid bacteria and their metabolites. They have the ability to show the antimicrobial features and maintain the sole flavor of food. Lactic acid bacteria are considered as great biopreservatives. Other LAB such as nisin has broad range of application in food industry and approved by food and drug administration (FDA). Other metabolites such as enterococci, Bacteriophages and endolysins used as bio-preservation and have promising role in milk storage. As these are economically important due to their drastic advantages like non-toxic, availability, non-immunogenic and broad activity so, they are considered to be good agent for biopreservation. This review will focus on application of biopreservatives to reduce the spoilage and increase the safety of milk products.
This document describes a study conducted on a multigrain, gluten-free and protein-rich flour called "Meal to Heal". The flour was developed for health-conscious individuals and can help treat various disorders by reducing gluten intake. Sensory tests found the flour's texture, aroma, appearance and flavor were well-accepted. Microbial tests determined the flour is safe to consume for up to 2 months. The study concluded the flour is an innovative health alternative that can both treat and prevent conditions like celiac disease, heart disease, obesity, and diabetes.
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Future of food biotechnology, Consumer perspectives and Scope in India
1. Future of Food Biotechnology,
Consumer Perspectives,
and Scope in India
Presented by:
Antra Fuloria-15
Surbhi Agarwal-21
Shriya Verma-52
Priyanka Kumari-35
Judith Anne Johnson-10
2. What is Farming?
• It is the activity or business of growing crops and raising
livestock.
3. What is Food Technology?
• Food technology is the application of food science to the
selection, preservation, processing, packaging,
distribution, and use of safe food.
• Related fields include analytical chemistry,
biotechnology, engineering, nutrition, quality control, and
food safety management.
4. What is Food Biotechnology?
• Food biotechnology is the science of employing the tools of modern
genetics to enhance beneficial traits of plants, animals, and
microorganisms.
• This enhances the traditional method of crossbreeding, or combining
different varieties of plants or animal species to bring out specific
traits.
• This breeding process, which also occurs in nature, has been used by
farmers in crop production for centuries.
• In the last 20-30 years, this method has been enhanced through
biotechnology to allow for faster, more accurate results.
• More recently, producers have utilized recombinant DNA, in which
the DNA from one plant, animal, or microorganism is transferred to
another in order to introduce new, desirable traits.
5. Why do we need genetically
modified food?
• Meeting the needs of a growing population: Thomas Malthus
(1803)predicted that population growth would inevitably
outpace resource production,and therefore that misery(hunger
& starvation)would endure. Undoubtedly, application of
science and technology in agriculture and food and beverage
manufacturing has negated these predictions and fed population
growth .
6. Extended shelf life
• The first steps in genetic modification were for food producers to
ensure larger profits by keeping food fresher, longer.
• This allowed for further travel to and longer availability at markets,
etc
• Example: This transgenic tomato (FlavrSavr) had a "deactivated"
gene (Antisense approach).
• This meant that the tomato plant was no longer able to produce
polygalacturonase, an enzyme involved in fruit softening.
• The premise was that tomatoes could be left to ripen on the vine and
still have a long shelf life, thus allowing them to develop their full
flavour. Normally, tomatoes are picked well before they are ripe and
are then ripened artificially.
• These tomatoes were the first GM fruit sold in the US and were sold
as tomato purée in the UK. Apples, raspberries and melons with
delayed ripening have also been developed.
7.
8. High nutritive value
● Some plants, during processing, lose some of the vital
nutrients they once possessed.
● Others are grown in nutrient poor areas.
● Both these problems can be solved by introducing genes into
plants to increase the amount or potency of nutrients.
● This is called as ,“Biofortification”
● Examples:
● "Golden rice" – enrichment with carotenoids (provitamin A):
This project produced a rice cultivar with enhanced levels of
beta-carotene and other carotenoids, which are metabolic
precursors of vitamin A. Because rice naturally contains only a
negligible amount of beta-carotene, vitamin A deficiency is
widespread in regions of the world where rice is a staple food.
9. Some more examples:
• Modified oil content and composition (e.g. polyunsaturated fatty acids such as
linoleic acid, laureic acid) for maize, soybeans, rapeseed and other oil crops:
These modified crops could be important in the fight against cardiovascular
disease, obesity, and certain forms of cancer.
• Higher content of protein or amino acids, or modified amino acid composition for
enhanced nutritional value: For example, a GM potato was developed in India
containing one third more protein including essential, high quality nutrients. The
novel gene came from the protein-rich amaranth plant. Another example
is LY038, a maize line with enhanced lysine content for improved animal feed
quality. It is now awaiting authorisation in the EU.
• Gluten-free wheat: Celiac sprue patients cannot tolerate the protein gluten
(something similar to an allergy).
• Higher levels of beneficial antioxidant compounds (e.g. lycopene, flavinols found
in tomato) to prevent cardiovascular diseases and certain forms of cancer.
• Elimination or reduction of undesirable substances like allergens or toxic
substances (e.g. caffeine, nicotine).
10.
11. Herbicide/Pest/Disease
resistance
• Resistant to non selective herbicides/insecticides.
• Also facilitate low or no tillage agricultural practices.
• Can manage weeds without the need of some of the more
environmentally damaging herbicides.
12. Resistance against
herbicides/pests/disease
s examples:• Corn
Almost 85 perecent of corn grown in the U.S. is genetically modified. Even
Whole Foods’s brand of corn flakes was found to contain genetically modified
corn. Many producers modify corn and soy so they are resistant to the herbicide
glyphosate, which is used to kill weeds.
• Yellow Crookneck Squash and Zucchini
Numbers of this GMO veggie are relatively small, but genetically modified
yellow squash and zucchini can be found in two different species in the U.S. The
species contain protein genes that protect against viruses.
• Alfalfa
Cultivation of genetically engineered alfalfa was approved in 2011, and consists
of a gene that makes it resistant to the herbicide Roundup, allowing farmers to
spray the chemical without damaging the alfalfa.
13. To increase production
• Milk
To increase the quantity of milk produced, cows are often
given rBGH (recombinant bovine growth hormone),
which is also banned in the European Union, as well as
inJapan, Canada, New Zealand and Australia.
14. Biopharming
• Some of the most exciting advances in genetically altered plants are
for non-food sources. Edible vaccinations are one such area.
• The genetic engineering of plants has the potential to provide edible
plant vaccines that could be used to immunize individuals against a
wide variety of infectious diseases ranging from cholera to
potentially AIDS.
• One such example:
• the transgenic potato plants that have been produced and tested
successfully by utilizing a genetically engineered food to deliver a
pharmaceutical immunization against diarrhea.
15.
16. Food safety refers to all those hazards, whether chronic or acute, that may
make food injurious to the health of the consumer. It is not negotiable.
Quality includes all other attributes that influence a product’s value to the
consumer. This includes negative attributes such as spoilage,
contamination with filth, discoloration, off-odours and positive attributes
such as the origin, colour, flavour, texture and processing method of the
food
FOOD SAFETY AND FOOD
QUALITY
17. Food and Drug Administration
The Food and Drug Administration (FDA or USFDA) is a
agency of the United States Department of Health and
Human Services.
The FDA is responsible for protecting and promoting public
health through the regulation and supervision of food safety
and dietary supplements and animal foods & feed[5]
TheUnited States Department of Agriculture (USDA),is responsible
for developing and executing policy on farming, agriculture, forestry,
and food.
It aims to meet the needs of farmers and ranchers, promote agricultural
trade and production, work to assure food safety, protect natural
resources, foster rural communities and end hunger in the United
States and internationally.
18. The Food Safety and Standards Authority of
India (FSSAI) is an agency of the Ministry of Health &
Family Welfare, Government of India. The FSSAI is
responsible for protecting and promoting public
health through the regulation and supervision of food safety
19. Multiple food laws
Varied quality/safety standards
Rigid and non responsive standards
Poor information dissemination to consumers
Pre FSSAI Scenario
20. Nine different laws and eight different
ministries governing the food sector
Laws framed by different Ministries/Depts.
With different perspective and enforcement
approach
Overlapping laws with different quality
standards & labelling requirements
21. 1
• To consolidate multiple laws and establish
single point reference system
2
• To establish Food Safety and Standards
Authority
3
• To regulate the manufacture, storage,
distribution, sale and import of food products
4
• To ensure availability of safe and wholesome
food for human consumption
Objectives of FSSA
24. Packaging and Labeling Regulations
General Requirements and Manner of Labeling.
• The name of Food and List of Ingredients.
• Nutritional Information.
• Declaration regarding Veg or Non-veg.
• Declaration regarding Food Additives.
• Name of Manufacturer or packer and Country of Origin.
• Net Quantity.
• Lot No. /Batch No./Code No.
• Date of manufacture or packing and Best Before or Use By Date.
• Instructions for Use.
• Specific Requirements and Manner of Labeling for Infant Milk Substitute
and Infant Foods.
• Specific Labeling Requirements of edible oils and fats, permitted food
colors and irradiated foods.
• Specific Requirements and Manner of Labeling of Other Food Products.
• Specific Restrictions on product labels and advertisement.
• Exemptions from labeling requirements.
25. Consumer
the lens through which
we see the world...
But how do we evaluate a consumer’s view?
Perspective
s
27. • Developed countries show more acceptance for
Genetically Modified products. Typically USA.
• However, In Europe, there is a strong opposition
to GM food products.
Europeans on an average place a 23-43% premium
on Non GMO’s.
Source: Plant Biotechnology and Agriculture: Prospects for the 21st Century
By Arie Altman, Paul M. Hasegawa
Regional
Differences
28. The Indian Scenario-
Biotech chapattis
• Research by Anand, Mittelhammer and McCluskey(2007)
• Sample size, n=600 (Delhi and Patna)
• Methodology: Personal interviews on acceptance of GM
wheat
Information provided Observation
When no information is
provided
Consumers WTP a slight
premium
When “Producer-friendly
information” given
WTP increased
When information about
health hazards told
Reacted negatively
29. • It shows Lack of awareness about GM
crops in India
• African continent shows a similar trend.
30. Consumer perceptions of
food biotechnology in Asia:
2008 consumer survey
By
AFIC, The Asian Food
Information Centre
Discussing important findings of:
For India,
Sample Size,
n =204(From New Delhi)
31.
32.
33.
34.
35.
36. What influences result
analysis of a survey?
• Lack of Awareness among consumers
• Manipulative questions
• Sample size
• Sample bias: Most surveys cover urban population
• Personal interests of enterprises or political parties or
government
• Paid Research Papers... So only old resarches studied for
this study.
50. INTRODUCTION
MARKET SIZE AND STATISTICS
• India is the world’s second–largest producer of fruits and vegetables
• India and is ranked fifth in terms of production, consumption, export and expected
growth.
• India is the single largest producer of milk in the world, with the production
estimated at 137.7 MT.
• 14 per cent of manufacturing Gross Domestic Product (GDP)
• 13 per cent of India’s exports and six per cent of total industrial Investment.
• Indian food service industry is expected to reach US$ 78 billion by 2018.The Indian
gourmet food market is currently valued at US$ 1.3 billion and is growing at a
Compound Annual Growth Rate (CAGR) of 20 per cent. It is expected to cross US$
2.8 billion by 2015.
• Food Processing Industry is one of the major employment intensive segments
contributing 13.04% of employment generated in all Registered Factory sector in
2012-13.
• Food is the biggest expense for an urban and rural Indian household constituting
share of 38.5% and 48.6% of the total consumption expenditure of households in
2011-12 respectively.
51. REASONS TO INVEST
• 195.25 Million Hectares of Gross Cropped Area.
• 65.26 Million Hectare of Net Irrigated Area.
• 127 agro-climactic zones.
• 138 cold chain projects are being set up to develop supply chain
infrastructure.
52. GROWTH DRIVERS
Food
Processing
Demand
Drivers
Growing nuclear
families and working
women
Rising demand for
functional food
(oatmeal, etc)
Increasing modern trade
formats and private label
penetration
Increasing
urbanization –
lifestyle and
aspirations
Changing
demographics – Rise in
disposable incomes
Increasing
spending on food
products
53. INDUSTRY SEGMENTATION
The major Food Processing
Industries in India are:
• Fruits and vegetables processing
industry
• Seeds and grains
• Marine products
• Meat products
• Milk and milk products
54. SHARE OF FOOD IN CONSUMER SPENDING ACROSS INCOME
CLASS
56. GOALS OF MOFPI
• Better utilization and value addition of agricultural produce
• Minimizing wastage at all stages in the food processing chain
• Induction of modern technology into the food processing
industries
• Encourage R&D in food processing for product and process
development
• Improved packaging;
• Provide policy support, and support for creation of
Infrastructure,
• Promote export of processed food products.
57. SCHEMES STARTED BY MOFPI
Mega food park
Cold chain, value addition and preservation infrastructure
Setting up / modernization of abattoirs
58. Mega food park;
• Aims at maximum value addition, minimum wastage,
increase farmer’s income and create employment in
rural sector.
• Harsimrat Kaur Badal, has inaugurated the first of its
kind Rs 136 crore (US$
21.76 million) mega international food park at
Dabwala Kalan, Punjab.
Cold chain, preservation
infrastructure
Total of 49 projects have been planned across the
country, of which 10 are in progress
setting up integrated and complete cold chain
facilities, preservation infrastructure facilities, value
addition facilities, and irradiation facilities
Funding in 12th Five Year
plan (2012-17), $M
677
349
58
Mega Food
Parks
Integrated
cold chains
Modernizat
ion of
abattoirs
59. Government Initiatives
Some of the major initiatives taken by the Government of India to
improve the food processing sector in India
60. • Union Budget 2016-17 has proposed 100 per cent
FDI through FIPB (Foreign Investment Promotion
Board) route in marketing of food products
produced and manufactured in India.
• All of the ration cards in India have been
digitised and 42 per cent of the digitised ration
cards are now linked to Unique Identification
(UID) or Aadhaar cards.
• Government of India plans to allow two Indian
dairy companies, Parag Milk Foods and
Schreiber Dynamix Dairies, to export milk
products to Russia for six months, after these
companies got approval for their products by
Russian inspection authorities.
61. • The Food Safety and Standards Authority of India
(FSSAI) has issued new rules for importing products, to
address concerns over the entry of sub-standard items
and simplify the process by setting shelf-life norms and
relaxing labelling guidelines.
• The Food Safety and Standards Authority of India
(FSSAI) under the Ministry of Health and Family
Welfare has issued the Food Safety and Standards
(Food Product Standards and Food Additives)
Regulations, 2011 and the Food Safety and Standards
(Contaminants, Toxins and Residues) Regulations, 2011
which prescribe the quality and safety standards,
respectively for food product
• The Ministry of Food Processing Industries has taken
some new initiatives to develop the food processing
sector which will also help to enhance the incomes of
farmers and export of agro and processed foods among
others.
62. • Spices Board, set up by the Ministry of Commerce to develop
and promote Indian spices worldwide, aims spice exports of
US$ 3 billion by 2017. and value added products globally
under the brand names ‘Spices India’ and ‘Flavourit’ by
opening premium retail outlets abroad in partnership with
private investors.
• The Government of India has approved the setting up of five
numbers of Mega Food Parks in the states of Bihar,
Maharashtra, Himachal Pradesh and Chhattisgarh. The
Government plans to set up 42 such mega food parks across
the country in next three to four years.
• In the Budget 2015-16, a corpus of Rs. 2,000 crore (US$
293.44 million) was created under National Bank for
Agriculture and Rural Development (NABARD) to provide
cheaper credit to food processing industry. Excise duty on
plant and machinery for packaging and processing has been
brought down to six per cent from 10 per cent
63.
64. • Deduction of expenditure:
• 1. Businesses permitted 100% deductions:
a) Setting up and operating a cold chain facility.
b) Setting up and operating warehousing
facilities for storage of agricultural produce.
• 2. Businesses permitted 150% deduction, provided
the taxpayer has commenced business on or after the
Ist of April, 2012.
a) Beekeeping and the production of honey and
beeswax.
b) The setting up and operation of a
warehousing facility for the storage of sugar.
65. • Exempted activities:
• Service tax may not be levied on items contained in the
negative list. These are services including processes
carried out at an agricultural farm including tending,
pruning, cutting, harvesting, drying, cleaning, trimming,
sun-drying, fumigating, curing, sorting, grading, cooling
or bulk packaging and such operations which do not alter
the essential characteristics of agricultural produce but
make it only marketable for the primary market.
• Service tax is exempted in the following instances:
• Mechanized food grain handling system, machinery or
equipment for units processing agricultural produce as
foodstuff, excluding alcoholic beverages
• Services provided by goods transport agencies for
transportation of fruit, vegetables, eggs, milk, food grains
or pulses in a goods carriage.
• Services such as loading, unloading, packing, storage or
warehousing of agricultural produce.
66. • This tax incentive is available at the rate of 100% tax
exemption for the first 5 years of operations. After 5
years, the rate is 25% of the profits. However, in the
case of a company, the rate of tax is 30% of profits,
after 5 years of operations. This benefit is available
only for ten years provided that such business has
commenced with effect from the 1st of April, 2001.
• This incentive is provided for new units in the
business of processing, preservation and packaging of
fruits or vegetables, meat and meat products, poultry,
marine or dairy products. However, in the case of
businesses relating to meat, meat products, poultry,
marine products or dairy products, the above
incentive is available to only those units who have
started their production after the 1st of April, 2009
67. • Projects for the installation of mechanized food grain
handling systems and pallet racking systems in mandis
(agricultural produce markets) and warehouses for food
grains and sugar.
• Cold storage, cold rooms (including facilities for farm
level pre-cooling) or industrial projects for the
preservation, storage or processing of agricultural
produce, apiaries, horticultural production, dairy, poultry,
marine produce and meat.
• Consequently, all goods related to food processing,
imported as part of the project, irrespective of their tariff
classification, would be entitled to uniform assessment at
a concessional customs duty of 5%, plus countervailing
duties as applicable.
68. • Food Products:
• Nil excise duty in milk, milk products, vegetables, nuts & fruits –
both fresh and dried.
• Against a standard excise duty of 12%, processed fruits and
vegetables carries a merit rate of 2% without CENVAT or 6% with
CENVAT.
• Food Processing Machinery:
• All refrigeration machinery and parts used for the installation of cold
storage, cold room or refrigerated vehicles for the preservation,
storage, transport or processing of agricultural, apiary, horticultural
and marine produce as well as dairy and poultry, are exempt from
excise duty.
• Machinery for pasteurising, drying, evaporating, etc. used in the
dairy sector is exempt from excise duty
70. Some of the major investments in this sector in the recent past are:
• Swiggy, a food delivery start-up owned by Bundl Technologies
Private Limited, has raised Rs 230.34 crore (US$ 33.80 million) in a
Series C funding round, with its existing investors SAIF Partners,
Accel Partners, Norwest Venture Partners and Apoletto Asia Ltd
contributing 79 per cent of the new funds raised.
• Gujarat Cooperative Milk Marketing Federation (GCMMF), popularly
known as 'Amul', plans to invest Rs 5,000 crore (US$ 733.6 million)
to establish ten new processing plants as well as expand the current
capacity to touch 32 million litres per day (MLPD) capacity by 2020.
• American doughnut chain Dunkin' Donuts has tied up with local
online grocery delivery platform Grofers for home-delivery of its
packaged and freshly made products.
71. • Private Equity (PE) firm India Value
Fund Advisors (IVFA) plans to invest
around US$ 100-150 million in the food
business in India over the next two
years.
• Mahindra & Mahindra's (M&M) agri-
commodities division has announced its
entry into pulses retailing under the
brand ‘NuPro’ with Tur dal being the
first offering under the brand.
• Zomato, a restaurant search and
discovery platform, has raised US$ 60
million from Singapore government-
owned investment company Temasek,
along with existing investor Vy Capital,
in order to explore new business
verticals.
• ITC Limited plans to invest Rs 800
crore (US$ 117.4 million) to set up a
world-class food processing facility in
Medak, a district located in Telangana.
The company has also formulated plans
to enter the dairy market
The terms food safety and food quality can sometimes be confusing.
food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory Hazard Analysis and Risk-based Preventive Controls (HARPC) plans.
The U.S. Department of Agriculture's Food Safety and Inspection Serviceregulates aspects of the safety and labeling of traditional (non-game) meats, poultry, and certain egg products
FSSAI stands for Food Safety and Standards Authority of India. Ministry of Health & Family Welfare, Government of India is the Administrative Ministry for the implementation of FSSAI. FSSAI has been created for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption
Consumer perceptions about the effectiveness of food safety authorities
Conceptual framework for consumer attitudes toward Bt vegetables and pesticide residues
EU-wide regulations on labelling have existed since 1997, when the EU regulation on novel foods and food ingredients came into effect.
Labelling gives consumers the right to choose products that were not intentionally or directly produced from genetically modified organisms
It’s important to remember that GM labels are not warnings. They are simply there to inform consumers that the food contains genetically modified ingredients, which were authorised in the European Union and underwent a rigorous safety assessment. As demanded by EU regulations, these foods are exactly as safe as their conventional counterparts.
Labeling food products that contain GMOs could open the flood gates for other demands for labeling under the umbrella of “right to know.” Don’t I have a right to know whether the food in my cereal or in my canned soup has been picked by exploited and underpaid migrant workers? Don’t I have a right to know how much crop subsidies were paid to the farmer who grew the food I am consuming? Don’t I have a right to know how energy efficient the growing process was for the food I am eating? Don’t I have a right to know if food imported from China (organic or non-organic) is grown with water that maybe polluted?
The public is divided among individuals who believe that GMOs are bad, others who think they are valuable, and many who are basically indifferent. The last group may not see the damage of requiring labeling of GMOs since they do not see the big loss. However, labels make a difference. A labeling requirement creates a stigma effect that will reduce the demand for GM products and may reduce investment in new GM traits. The net effect will be to slow the development of agricultural biotechnology, and this in turn may negatively affect health, the economy, and the environment. It is actually counter-productive to the many environmental and social goals that we cherish. Therefore, labeling of GMOs will be a step in the wrong direction
Genetic Engineering Appraisal Committee (GEAC).
now, GM crop field trials have been approved from the central regulator Genetic Engineering Appraisal Committee (GEAC). GEAC said to have approved the trials of 13 transgenic varieties of wheat, sorghum, rice, brinjal, maize, cotton, mustard, sugarcane, chickpea & potato. The existing government’s ‘Make In India’ strategy supports GM Foods and the Centre wants to start the field trials of GM corps before allowing the same for the commercial cultivation. It is important to note here, in case if there are companies, scientists or the research institutions want to start the field trials then they have to take the prior approval of the respective state.