Genetic engineering: Principles, economic potential, public acceptance problems

Genetic engineering will have a decisive impact in the fields of pharmaceutics and medicine in the 21st century. Its application in food production, however, meets widespread disapproval. Starting with the microbiological processes which since the far distant past have figured in the production of food and beverages, this article looks at the development and perspectives of commercial genetic engineering, with special attention to the genetic manipulation of plants. Significant for the sugar industry in the future are applications of genetic engineering in plant breeding, the development of protein-based sugar substitutes, and in the use of sugar as a renewable resource.

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Language: German

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