About Book

"Conventional agriculture and food production have arguably failed to provide a stable supply. Simultaneously, conventional selective breeding might take up to ten years before desirable features are regularly expressed in domesticated crops. However, current biotechnology enables the identification, isolation, and insertion of desired genes into crops to enhance their characteristics. Genetically modified foods, commonly referred to as genetically engineered foods (GE foods) or bioengineered foods, are foods derived from organisms whose DNA has been altered via the use of genetic engineering techniques. When compared to prior approaches such as selective breeding and mutant breeding, genetic engineering techniques enable the introduction of new features and more control over existing ones. While the majority of currently available GM foods are produced from plants, foods generated from GM microbes or GM animals are anticipated to be introduced in the future. The majority of present genetically modified crops were created to boost production by introducing resistance to plant diseases or increasing herbicide tolerance. Additionally, GM crops may enable price reductions in food by increasing yields and dependability.

This book is a valuable compilation of topics, ranging from the basic to the most complex theories and principles in the field of food genetics. It explores all the important aspects of this field in the present day scenario. It deals with prevention of genetic damage, genetic characterization for sustainable agriculture, functional food applications and genetically modified organisms. It also sheds light on the physiology and genetics of stomatal adjustment, genetically modified potato, transcriptome, genetic transformation and micropropagation. Such selected concepts that redefine this field have been presented in this book. While understanding the long-term perspectives of the topics, the book makes an effort in highlighting their impact as a modern tool for the growth of the discipline. As this field is emerging at a rapid pace, the contents of this book will help the readers understand the modern concepts and applications of the subjects. For all those who are interested in food genetics, this book can prove to be an essential guide. 

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About Author

Jasper Cornish is an Associate Professor at University College, New Brunswick. He holds Ph.D. in Plant Science from State Research University, Montana. His research topics include the study of plant taxonomy, plant genetics, plant tissue culture, genetic transformation, cryopreservation, oxidative stress, and somaclonal variation. Cornish holds prominent memberships of international agricultural associations and has been an active participant at different conferences and forums. He has also contributed a number of articles and research papers on biotechnology, synthetic biology and plant genetics.