Description
Genetically Modified Foods: Basics, Applications, and Controversy provides an in-depth examination of the science, technology, and societal implications of genetically modified organisms in food production. The book begins with fundamental concepts of genetic engineering and crop modification, progressing to real-world applications in agriculture and food manufacturing.
Mahgoub addresses the practical benefits of GMO crops, including increased yields, enhanced nutritional content, and improved resistance to pests and environmental stressors. The work also thoroughly explores the controversies surrounding GMO foods, including environmental concerns, health debates, regulatory frameworks, and consumer acceptance issues. This balanced approach enables readers to understand both the scientific innovations and legitimate concerns in the GMO debate.
Ideal for students, researchers, policymakers, and consumers seeking factual information about genetic modification technology and its role in global food security.
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