Modern Biotechnology and New Food Varieties
Advances in Biochemistry
Volume 4, Issue 3, June 2016, Pages: 26-33
Received: Apr. 24, 2016; Accepted: May 13, 2016; Published: May 25, 2016
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Fabien Nsanzabera, Laboratory of Biosystem and Bioprocessing Engineering, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, P. R China
Liu Song, Laboratory of Biosystem and Bioprocessing Engineering, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, P. R China
Guocheng Du, Laboratory of Biosystem and Bioprocessing Engineering, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, P. R China
Byong H. Lee, Laboratory of Biosystem and Bioprocessing Engineering, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, P. R China; Department of Food Science and Biotechnology, Kangwon National University, South Korea, Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC, Canada
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The world population is predicted to reach 9.5 billion by 2050. This will demand powerful techniques in agricultural production. Transgenic technology can be used in both crops and animals through improved crop production, milk production and composition, improved meat production, increased disease resistance and prolificacy. To create a stable transgenic organism, foreign gene is transferred using specific methods suitable for a particular species, that include DNA microinjection, sperm-mediated DNA transfer and somatic cell nuclear transfer for transgenic animals production and Agrobacterium-mediated, microprojectile bombardment, direct DNA transfer to protoplasts for plant transformation. However, the safety of transgenic food and derivatives in the markets has to be verified for the presence and the amount of genetic modification varieties. This review addresses up to date progress from the genetically modified food industry.
Gene Transfer, GM Food, Plant Transformation, Safety Issue, Transgenic Organism
To cite this article
Fabien Nsanzabera, Liu Song, Guocheng Du, Byong H. Lee, Modern Biotechnology and New Food Varieties, Advances in Biochemistry. Vol. 4, No. 3, 2016, pp. 26-33. doi: 10.11648/j.ab.20160403.12
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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