32^nd European Nutrition and Dietetics Conference

Food Engineering

Food engineering reviews cover all engineering conditions of today’s food scientific research and the food industry. Coverage establishes on a classic as well as current novel food engineering topics, exploring such crucial factors as the health, nutritional, and environmental aspects of food preparation. The process requires synthetically created DNA that mimics commonly occurring DNA in other organisms. Genetically engineered (GE) foods have had their DNA commutated using genes from other plants or animals. Scientists take the gene for a coveted trait in one plant or animal, and they insert that gene into a cell of another plant or animal. Some people have to assert concerns about commonly engineered foods, such as: Creating foods that can cause an allergic reaction or that are harmful, Unexpected or harmful genetic changes, Genes moving from one GM plant or animal to another plant or animal that is not commonly engineered, foods that are less nutritious This avoids announce other genes with undesirable traits. Genetic engineering also helps in speeding up the process of creating new foods with covet traits