Genetically Engineered Foods: Past, Present, and FutureBelinda Martineau
Brief overview of the past, present, and future of genetically engineered foods in the United States presented by Belinda Martineau at the Sacramento Sustainability Forum November 17, 2011
Science of Genetic Engineering as it relates to the California Initiative to ...Belinda Martineau
Slides used for an educational event related to The California Right to Know Genetically Engineered Food Act. The event was held at the Rudolf Steiner College in Fair Oaks, California on March 23, 2012.
Genetically Engineered Foods: Past, Present, and FutureBelinda Martineau
Brief overview of the past, present, and future of genetically engineered foods in the United States presented by Belinda Martineau at the Sacramento Sustainability Forum November 17, 2011
Science of Genetic Engineering as it relates to the California Initiative to ...Belinda Martineau
Slides used for an educational event related to The California Right to Know Genetically Engineered Food Act. The event was held at the Rudolf Steiner College in Fair Oaks, California on March 23, 2012.
Knowledge of the moisture and temperature conditions influencing growth of microorganisms in honey has long been used to control the spoilage of honey. However, the need for additional microbiological data on honey will increase as new technologies for, and uses of honey develop. Microorganisms in honey may influence quality or safety. Due to the natural properties of honey and control measures in the honey industry, honey is a product with minimal types and levels of microbes. Microbes of concern in post-harvest handling are those that are commonly found in honey (i.e., yeasts and spore-forming bacteria), those that indicate the sanitary or commercial quality of honey (i.e., coliforms and yeasts), and those that under certain conditions could cause human illness.
Creating novel approaches to mitigate aflatoxin risk in food and feed with la...ILRI
Poster by Sara H. Ahlberg, Vesa Joutsjoki and Hannu J. Korhonen presented at the 6th All Africa Conference on Animal Agriculture, Nairobi, Kenya 27-30 October 2014.
Knowledge of the moisture and temperature conditions influencing growth of microorganisms in honey has long been used to control the spoilage of honey. However, the need for additional microbiological data on honey will increase as new technologies for, and uses of honey develop. Microorganisms in honey may influence quality or safety. Due to the natural properties of honey and control measures in the honey industry, honey is a product with minimal types and levels of microbes. Microbes of concern in post-harvest handling are those that are commonly found in honey (i.e., yeasts and spore-forming bacteria), those that indicate the sanitary or commercial quality of honey (i.e., coliforms and yeasts), and those that under certain conditions could cause human illness.
Creating novel approaches to mitigate aflatoxin risk in food and feed with la...ILRI
Poster by Sara H. Ahlberg, Vesa Joutsjoki and Hannu J. Korhonen presented at the 6th All Africa Conference on Animal Agriculture, Nairobi, Kenya 27-30 October 2014.
THIS PRESENTATION IS MAINLY ON THE EFFECTS, AVAILABILITY, STATUS, SAFETY, SOCIAL AND ECONOMIC IMPORTANCE OF GM CROPS IN MODERN LIFE. IT WILL HELP MANY STUDENTS TO STUDY ON THIS TOPIC IN FUTURE.
Vegetable Trends Over the Last 50 YearsCarold Staley
1969: Avocado. The inspiration for the color that defined a decade of appliances. 1982: Beets- Wolfgang Puck paired them with goat cheese, and the duo has been hot and heavy ever since. 1985: Sun-Dried Tomatoes Their punchy flavor made them instantly addictive. Rampant overuse made them a punch line. 1990: Arugula - Excellent with sun-dried tomatoes. 1993: Asparagus - Steam two spears until limp.
Buffalo sauce is, of course, the most defining thing about the meal. That sweet and spicy vinegar-based sauce flavors a juicy chicken wing like nobody's business. The great thing about buffalo sauce is that it tastes good on way more than just wings. The hot and spicy sauce is great in dips, on pizza, and even when used as a marinade. In fact, you can even use the spices to flavor things like popcorn and other salty snack favorites such as roasted duck fillet. Here are few of our favorite buffalo sauce-flavored noshes
A look into the future and how top foods in 2050 will look like. How it will affect the human world. Some of the most affected are mostly meats and vegetables which would mean famine on land.
1. GMO foods or genetically modified organisms are plants or animals created through the gene splicing techniques
of biotechnology. This experimental technology merges DNA from different species, creating unstable
combinations of plant, animal, bacterial and viral genes that cannot occur in nature or in traditional
crossbreeding.
Agricultural products are segmented into two groups: those that are high-risk of being GMO because they are
currently in commercial production, and those that have a monitored risk because suspected or known incidents
of contamination have occurred and/or the crops have genetically modified relatives in commercial production
with which cross-pollination is possible. High risk crops such as alfalfa , canola, corn , cotton, papaya, soy , sugar
beets, zucchini and yellow summer squash, animal products such as milk, meat, eggs, honey, because of
contamination in feed.