Library of American University of Madaba
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Pechan, Paul.
Safe or Not Safe Deciding What Risks to Accept in Our Environment and Food / [electronic resource] : by Paul Pechan, Ortwin Renn, Allan Watt, Ingemar Pongratz. - II, 150p. 16 illus., 10 illus. in color. online resource.
1. Risks -- 2. Biodiversity at Risk -- 3. Chemical Contaminants in Food -- 4. The Food Choices We Make.
Safe or Not Safe aims to present a comprehensive picture of food-related risk issues, as observed in daily life. Included are numerous real-life examples showing how scientists measure, assess, evaluate and manage potential risks, and how this helps us to decide how to manage our food chain and ultimately the food we eat. The book is divided into four interrelated chapters. Chapter one deals with risk: Risk examples are given from our daily life, illustrating what we need to know about risks and how to manage them. Chapter two addresses the risks to biodiversity. Chapter three investigates the risks chemical contaminants pose to our health through the food chain. The final chapter reviews the last three decades of creating genetically engineered food, focusing not only on the science behind the technology, but also on issues, such as consumer choice and rights, politics, product usefulness, and the availability of alternatives. Aimed especially at food science professionals and educators, undergraduate and graduate students, health professionals, and an interested general public will also benefit greatly from this resource.
9781441978684
Chemistry.
Genetic engineering.
Food science.
Nutrition.
System safety.
Chemistry.
Food Science.
Nutrition.
Genetic Engineering.
Quality Control, Reliability, Safety and Risk.
TP248.65.F66
641.3 664
Safe or Not Safe Deciding What Risks to Accept in Our Environment and Food / [electronic resource] : by Paul Pechan, Ortwin Renn, Allan Watt, Ingemar Pongratz. - II, 150p. 16 illus., 10 illus. in color. online resource.
1. Risks -- 2. Biodiversity at Risk -- 3. Chemical Contaminants in Food -- 4. The Food Choices We Make.
Safe or Not Safe aims to present a comprehensive picture of food-related risk issues, as observed in daily life. Included are numerous real-life examples showing how scientists measure, assess, evaluate and manage potential risks, and how this helps us to decide how to manage our food chain and ultimately the food we eat. The book is divided into four interrelated chapters. Chapter one deals with risk: Risk examples are given from our daily life, illustrating what we need to know about risks and how to manage them. Chapter two addresses the risks to biodiversity. Chapter three investigates the risks chemical contaminants pose to our health through the food chain. The final chapter reviews the last three decades of creating genetically engineered food, focusing not only on the science behind the technology, but also on issues, such as consumer choice and rights, politics, product usefulness, and the availability of alternatives. Aimed especially at food science professionals and educators, undergraduate and graduate students, health professionals, and an interested general public will also benefit greatly from this resource.
9781441978684
Chemistry.
Genetic engineering.
Food science.
Nutrition.
System safety.
Chemistry.
Food Science.
Nutrition.
Genetic Engineering.
Quality Control, Reliability, Safety and Risk.
TP248.65.F66
641.3 664