by Vidya Venkataram, Kathleen Hefferon
Agricultural biotechnology and the
production of GM crops have been controversial despite being practiced
in both developed and developing countries, the major reason being their
potential negative impact on human / animal health or environment. Also
prevalent is the view that it is simply unethical to engineer different
forms of life in the laboratory, especially when it comes to consuming
food generated through genetic engineering. GM crops have been
introduced into the agricultural landscape more than 2 decades ago which
has allowed us to study their effects on economy, health and the
environment.
Agricultural
Biotechnology: Genetic Engineering for a Food Cause is a compendium of
information, practices, observations and discernible insights on
agriculture, biotechnology and sustainable development. The book begins
by descriptions of genetic engineering practices and strategies for
producing GM crops, their importance in the food chain and advantages of
GM crops over non-modified crops. Followed by chapters on the strategic
genetic applications and the use of synthetics microbiology and
microbial symbiosis, Agricultural Biotechnology: Genetic
Engineering concludes with an insight of the Future of
microbiotechnology in agricultural practices.
Agricultural
Biotechnology: Genetic Engineering for a Food Cause fills a gap by
summarizing the available literature in a wide variety of topics under
one single volume, being accessible to audiences in academic, government
and industry spaces.
- Provides knowledge of the purposes of engineering microbes
- Includes the latest techniques and practices in microbiology
- Gives an insight in the future of agricultural microbiotechnology
