2nd Edition
Genetically Modified Foods Basics, Applications, and Controversy
1. Introduction
2. The Basics
3. Applications of Genetic Modification at the Laboratory and Greenhouse Levels
4. Applications of Genetic Modification at the Field and Commercial Levels
5. Laws, Regulations, and Labeling for GM Foods
6. GM Foods or Not? The Controversy
7. Consumer Issues
8. Future Trends and Prospects of GM Foods
Biography
Salah Eldin Osman Mahgoub is a Certified Food Scientist (CFS), Professional member of the Institute of Food Technologists (IFT, USA), and Fulbright scholar with international work experience. Has been a university professor in the university of Botswana, Botswana, university of Khartoum, Sudan and an adjunct online professor at Bay Path University and Kaplan University, USA. A critical thinker with proven experience in food science, food processing, genetically modified foods, functional foods, and nutrition in relation to various consumer issues. An experienced researcher, team leader and effective team player, with proven track on developing products from the concept to the shelf and the impact on consumer preferences. Published two books, book chapters, 50 articles and conference proceedings in peer reviewed journals. Presented and participated in 43 conferences and workshops globally. Conducted a number of consultancies for FAO and UNICEF in food and nutrition. Participated in community service in different capacities.
