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Since early times, biotechnology has been involved in the transformation of primary products into food and drink. This six chapter report deals with the scientific technological and commercial problems with which biotechnology has been coping in these years of great change. Enzymes are the nautral agents of food transformation. They are now themselves transformed, by biotechnology and genetic engineering, in order to enhance their capabilities and functions.
Most of the first chapter deals with the description of these techniques.
The second and third chapters report on: the application of biotechnology to plants and animals; the results obtainable in the area of resistance against insects and herbicides; the use of somatotrophin hormone, and of embryological manipulation techniques in some domestic breeding species and in fish.
The fourth chapter is given over to an innovative control system for the health and quality of food (ie biosensors). A description of their function is provided (which exploits some of the most recent biotechnological techniques) as well as of the principles on which biosensors are founded.
The last two chapters are devoted to: the regulations necessary for technology dissemination; the introduction of biotechnological products on to the market; and the European Community activity, particularly as an information provider.
All the proposals which have been put forward by public organizations are indicated, as well as the Community regulations on security, and also the international agreements in defence of patents and new varieties. ies.

Additional information

Authors: TASSINATO G, Centro Studi l'Uomo e l'Ambiente, Padova (IT)
Bibliographic Reference: EUR 16224 IT (1995) 57pp., FS, ECU 7
Availability: Available from the (2)
ISBN: 92-827-4368-3
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