British Food Journal: Volume 98 Issue 4/5
Strapline:
An international multi-disciplinary journal for the dissemination of food-related researchTable of contents
Genetic manipulation of crops
Peter R. Shewry, Paul LazzeriGenetic engineering offers an opportunity to improve aspects of the agronomic performance, resistance to pests and pathogens and end use quality of crops by inserting specific…
Genetic modification of farm animals
Grahame BulfieldAnimal production is still a major UK industry of about £10 billion and like all aspects of agriculture faces a number of challenges. The biotechnology revolution is also sweeping…
Biotechnology and enzymes in the food industry
Greg TuckerEnzymes present in raw food materials can play a key role in processing. Biotechnology can be used to manipulate and employ enzymes in food production. Presents several case…
Patenting, intellectual property rights and food biotechnology
Robin NottExplains the principles and purposes of patenting. Discusses the role of patenting plant variety rights and other protection in relation to developments in plant and animal…
UK food industry initiatives
Caroline BrownDescribes the work of the Advisory Working Group in Biotechnology established by the Institute of Grocery Distribution. This brought together representatives from a range of…
Food biotechnology ‐ views of farmers and growers
Clare GoslingPresents the views of farmers and growers on the use of biotechnology in the production of food. Identifies many significant benefits for consumers and producers. However, the…
Consumers and biotechnology in The Netherlands
Anneke M. Hamstra, Carla SminkReports on studies conducted in The Netherlands on consumer attitudes to food products which involve the use of biotechnology. Finds that transgenic animals were not acceptable…
Consumer acceptability of genetically modified foods with special reference to farmed salmon
Sharron Kuznesof, Christopher RitsonThis study employs a focus group methodology to examine the factors affecting the acceptability of gene technology in food production, using genetically modified (GM) farmed…
Effective communication about genetic engineering and food
Lynn J. Frewer, Chaya Howard, Richard ShepherdDiscusses the importance of effective risk‐benefit communication about genetic engineering in food production. The consumer, industry and science are all likely to benefit from…
Genetic modification for the production of food: the food industry’s response
Basma EllahiExplores the scope for using genetically modified organisms by undertaking a survey which considered awareness (knowledge) of and policy implications for both the UK food retailer…

ISSN:
0007-070Xe-ISSN:
1758-4108ISSN-L:
0007-070XOnline date, start – end:
1899Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditors:
- Dr Louise Manning
- Dr Robert Hamlin
- Dr Stefano Bresciani
- Prof Michael Carolan
- Dr Alberto Ferraris