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Biotech Innovation in Europe's Food and Drink Processing Industry: Promise, Barriers and Exploitation
Abstract : Early optimism about the potential of biotechnology to contribute to "the production of food with improved quality and nutritional content" (ACOST, 1990) has waned in the face of consumer resistance to the use of genetically modified organisms in food. The European food and drink sector has not abandoned biotechnology, however, but it is being very selective in its use. Some of the current applications of biotechnology were not recognized in early predictions about the application of biotechnology to the food and drink sector.
Cited literature [38 references]
http://hal.grenoble-em.com/hal-00424196
Contributor : Magali Michel <>
Submitted on : Wednesday, October 14, 2009 - 2:32:57 PM
Last modification on : Tuesday, March 17, 2020 - 2:02:48 AM
Document(s) archivé(s) le : Tuesday, June 15, 2010 - 10:42:48 PM
Contributor : Magali Michel <>
Submitted on : Wednesday, October 14, 2009 - 2:32:57 PM
Last modification on : Tuesday, March 17, 2020 - 2:02:48 AM
Document(s) archivé(s) le : Tuesday, June 15, 2010 - 10:42:48 PM
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