Ebook: Biotechnology and Nutrition. Proceedings of the Third International Symposium

This book explains innovative uses of biotechnology to alter the chemical composition of food sources to improve their nutritional value. The book discusses current topics in nutrition such as the physiological response to dietary fibre, low-calorie diets and obesity. The book is a collection of papers from leading scientists with backgrounds in nutrition, biology, biochemistry, food science and public policy. Genetic manipulation will lead to plants and animals that resist disease, pests, and stresses, require less fertilizer or feed, and yield more food and fibre. These changes will increase the availability of agricultural products while decreasing their cost. These are important goals, but they are not new goals. Classical breeding and selection already have made progress along these lines. However, probably of greater ultimate consequence, is the use of biotechnology to alter the chemical composition of plants and animals to improve the nutritional value of the food obtained from them. "Biotechnology and Nutrition" examines the ways in which biotechnology will improve the nutritional quality of foods