食品专业英语件.pptVIP

Part 2 食品科技英语的阅读;Part 2 食品科技英语的阅读;Part 2 食品科技英语的阅读;Part 2 食品科技英语的阅读;Part 2 食品科技英语的阅读;Part 2 食品科技英语的阅读;Part 2 食品科技英语的阅读; The next generation of genetically modified foods will be crops with improved nutritional value, thus crossing the borderline to “functional foods” and “nutraceuticals”. Future food safety assessment strategies will have to cope with the more complex metabolic changes caused by the genetic modification. ; Evaluations will increasingly have to consider the impact of a GM food on the overall nutritional status taking into account the different needs in developed and developing countries. ; Labeling of GM foods, although not related to food safety, can be used as a tool to increase the transparency of food production processes and thus, in conjunction with traceability strategies, to contribute indirectly to food safety in general. ;Part 2 食品科技英语的阅读;Part 2 食品科技英语的阅读; Within two decades the application of recombinant DNA techniques in the production of foods and food ingredients has developed from the level of basic research into a commercial business. ; From the very beginning, development and use of genetic engineering have been accompanied by strict regulations. These regulatory requirements cover the contained use of genetically modified organisms (GMO), their deliberate release into the environment as well as the placing on the market of products containing or consisting of GMO. ; So far there is no report on any adverse effects on humans resulting from the consumption of foods produced by application of recombinant DNA techniques. Nevertheless, the nature of the subject (ethical issues) and the speed of the development elicited fear among consumers. ; Potential hazards of the new technology are automatically projected into risks. In most developed countries the willingness to accept such (perceived) risks is low, because the first generation of GM foods (herbicide-tolerant, insect-resistant crops and pro