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Articoli di riviste sul tema "Genetically modified food"

Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 9 giugno 2025

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1

PAPPAS (Φ. ΠΑΠΠΑΣ), F., and M. STEFANIDOU (Μ. ΣΤΕΦΑΝΙΔΟΥ). "Genetically modified food." Journal of the Hellenic Veterinary Medical Society 57, no. 3 (November 29, 2017): 231. http://dx.doi.org/10.12681/jhvms.15047.

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International consensus has been reached on the principles regarding evaluation of the food safety of genetically modified plants. The concept of substantial equivalence has been developed as part of a safety evaluation framework, based on the idea that existing foods can serve as a basis for comparing the properties of genetically modified foods with the appropriate counterpart. Substantial equivalence is a starting point in the safety evaluation, rather than an endpoint of the assessment. The development and validation of new profiling methods, such as DNA microarray technology, proteomics and metabonomics for the identification and characterization of unintended effects, which may occur as a result of the genetic modification, is recommended. The assessment of the allergenicity of newly inserted proteins and of marker genes is discussed. Also, the post-marketing surveillance of the foods derived from genetically modified crops is imperative.

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ISSERMAN, ANDREW M. "Genetically Modified Food." American Behavioral Scientist 44, no. 8 (April 2001): 1225–32. http://dx.doi.org/10.1177/00027640121956782.

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3

Trewavas, Anthony. "Genetically modified food." EMBO reports 1, no. 4 (October 2000): 303. http://dx.doi.org/10.1093/embo-reports/kvd079.

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4

Smith, Suzanne. "Genetically Modified Food." New Zealand Journal of Geography 108, no. 1 (May 15, 2008): 32. http://dx.doi.org/10.1111/j.0028-8292.1999.tb00403.x.

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5

Brandner, Diana L. "Detection of Genetically Modified Food: Has Your Food Been Genetically Modified?" American Biology Teacher 64, no. 6 (August 1, 2002): 433–42. http://dx.doi.org/10.2307/4451335.

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Brandner, Diana L. "Detection of Genetically Modified Food: Has Your Food Been Genetically Modified?" American Biology Teacher 64, no. 6 (August 2002): 433–42. http://dx.doi.org/10.1662/0002-7685(2002)064[0433:dogmfh]2.0.co;2.

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7

Leeder, Stephen R. "Genetically modified foods — food for thought." Medical Journal of Australia 172, no. 4 (February 2000): 173–74. http://dx.doi.org/10.5694/j.1326-5377.2000.tb125545.x.

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Su, Stefani, Idil Daloglu Ezhuthachan, and Punita Ponda. "Genetically modified foods and food allergy." Journal of Food Allergy 2, no. 1 (September 1, 2020): 111–14. http://dx.doi.org/10.2500/jfa.2020.2.200012.

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Abstract (sommario):

Genetic modification of foods is one of the many ways of processing that can enhance foods to increase desirable qualities, such as herbicide tolerance, bacteria and insect resistance, improved nutritional value, and delayed ripening. However, a theoretical potential to increase the allergenicity of food proteins has been the subject of concern from critics. To prevent adverse effects from genetically modified (GM) crops, national and international organizations tightly regulate their production and recommend rigorous safety testing. Some safety tests were developed to assess potential allergenicity by studying the product’s similarity to known allergenic proteins, its resistance to pepsin digestion, and its binding to immunoglobulin E (IgE) from sera of patients with known relevant allergies. To date, these safety assessments have only identified rare GM foods with the potential to lead to immunologic reactions. These foods were stopped from being marketed commercially, and the products on the market now have passed required safety assessments. The rise in the prevalence of food allergy preceded the commercialization of GM foods and has also occurred in countries with limited access to GM crops, which highlights a lack of causative association between the two. Several studies provided further reassurance with no evidence of higher potency in specific IgE binding to GM foods. There are no studies that demonstrate adverse reactions due to GM food consumption, and GM foods may have the beneficial potential to silence major allergenic proteins. Therefore, physicians and other health-care professionals should counsel patients that the scientific data do not support an increased risk of allergic responses to GM foods.

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9

Morris, Shane H., and Catherine C. Adley. "Genetically modified food issues." British Food Journal 102, no. 9 (October 2000): 669–91. http://dx.doi.org/10.1108/00070700010362040.

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10

Yan, Kaichen. "Application of genetically modified technology in food." Theoretical and Natural Science 33, no. 1 (March 8, 2024): 269–74. http://dx.doi.org/10.54254/2753-8818/33/20240928.

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At present, the arable land area in China is continuously decreasing, but the population is steadily increasing, and the demand for food quality among people is also increasing. Genetically modified food, with its high yield, disease and insect resistance, high survival rate, and excellent quality, will be rapidly developed, and the development prospects of genetically modified food are bright. Compared with non-genetically modified foods, genetically modified foods have similar nutrition, equal safety, and excellent quality. It will bring greater economic benefits. With the development of the times, science and technology are constantly changing, and genetically modified engineering is gradually entering our lives, affecting our lives. Food is one aspect of it. The application of genetically modified technology in food is increasingly attracting people's attention. The research method used in this article is a literature review, which studies the benefits and disadvantages of genetically modified technology on food, as well as the advantages and disadvantages of genetically modified technology on food, and our measures. Advantages: Increase crop yield and quality, and improve nutritional value. Disadvantages have an impact on human health or the management and use of genetically modified foods, the following targeted measures can be taken: strict safety assessment and supervision, strengthening research and development, etc. The conclusion of this study is to continue to refine genetically modified technology and comprehensively strengthen the regulation of genetically modified foods, to benefit humanity better. The study provides suggestions about public health security, food safety, and supply, accumulation of scientific knowledge

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11

Yuwono Prianto, Viony Kresna Sumantri, and Swara Yudhasasmita. "The Regulation and Protection of Genetically Modified Food." Sociological Jurisprudence Journal 3, no. 2 (August 7, 2020): 107–11. http://dx.doi.org/10.22225/scj.3.2.1801.107-111.

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Genetically Modified foods are now being widely consumed. In 2011, more than 90% of corns and soybeans in the US are genetically modified. Research shows in America the people suffering from allergies are increasing. Some people connected the allergies with the widely consumed genetically modified foods. But other researchers show that genetically modified food bring no harms to human. In fact, genetically modified foods are cheaper and will be a great tool to fight against poverty and hunger. But in countries like Italy, Austria, and the Netherlands, they have fully banned genetically modified organisms, making them the GMO’s free Country. In the survey conducted, most consumers are not educated enough about GMO. They also concern about the impact of genetically modified food on human health, environmental and animal health.

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Olabinjo, O. O., A. A. Okunola, and J. A. V. Olumurewa. "Genetically modified foods: pathway to food security." IOP Conference Series: Earth and Environmental Science 445 (March 27, 2020): 012041. http://dx.doi.org/10.1088/1755-1315/445/1/012041.

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13

Nelson, Robert R., Ali A. Poorani, and Justin E. Crews. "Genetically Modified Foods." Journal of Foodservice Business Research 6, no. 4 (October 26, 2003): 89–105. http://dx.doi.org/10.1300/j369v06n04_05.

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14

Walters, R. "Criminology and Genetically Modified Food." British Journal of Criminology 44, no. 2 (March 1, 2004): 151–67. http://dx.doi.org/10.1093/bjc/44.2.151.

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15

Nikolić, Zorica, Gordana Petrović, Maja Ignjatov, Dragana Milošević, Dušica Jovičić, and Gordana Tamindžić. "Genetically modified crops and food." Hrana i ishrana 60, no. 1 (2019): 1–4. http://dx.doi.org/10.5937/hraish1901001n.

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16

Edwards, C. "Gene genies [genetically modified food]." Engineering & Technology 5, no. 3 (February 20, 2010): 24–26. http://dx.doi.org/10.1049/et.2010.0304.

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17

Tenbült, Petra, Nanne De Vries, Ellen Dreezens, and Carolien Martijn. "Categorizing genetically modified food products." British Food Journal 109, no. 4 (April 24, 2007): 305–14. http://dx.doi.org/10.1108/00070700710736552.

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18

Jacobson, M. "The genetically modified food fight." Western Journal of Medicine 172, no. 4 (April 1, 2000): 220–21. http://dx.doi.org/10.1136/ewjm.172.4.220.

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19

Trewavas, Anthony. "Toxins and genetically modified food." Lancet 355, no. 9207 (March 2000): 931. http://dx.doi.org/10.1016/s0140-6736(05)74136-2.

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20

Marshall, Stewart. "Genetically Modified Organisms and Food." Nutrition & Food Science 94, no. 1 (February 1994): 4–7. http://dx.doi.org/10.1108/00346659410048901.

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21

Siipi, Helena. "Is Genetically Modified Food Unnatural?" Journal of Agricultural and Environmental Ethics 28, no. 5 (September 7, 2015): 807–16. http://dx.doi.org/10.1007/s10806-015-9568-5.

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22

I*, Cabelkova. "Understanding Public Perception of Genetically Modified Food: Navigating Misinformation and Trust." Food Science & Nutrition Technology 9, no. 3 (October 8, 2024): 1–5. https://doi.org/10.23880/fsnt-16000354.

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Abstract (sommario):

Genetically modified (GM) foods have been at the center of global debate, resulting in diverse public perceptions and regulatory responses. Proponents argue that GM foods are crucial for addressing food security and climate change challenges, highlighting their potential to increase crop yields, enhance nutritional quality, and reduce the environmental impact of agriculture. However, skepticism persists, driven by concerns about potential health risks, environmental effects, and ethical implications. Despite a scientific consensus affirming the safety of GM foods, factors such as cultural values, media influence, and distrust in regulatory authorities have significantly shaped public attitudes, particularly in regions like Europe, Asia, and parts of Africa where skepticism is higher. In contrast, the United States and Latin America show relatively greater acceptance, influenced by economic benefits and trust in scientific institutions like the FDA and EPA. This paper examines the key factors influencing public perception of GM foods, including knowledge gaps, media misinformation, ethical concerns, and regulatory trust. It also explores regional differences in attitudes towards GM foods and provides strategies to bridge the divide in public acceptance. Effective communication, increased transparency in regulatory processes, and inclusive engagement with the public are critical in building trust and fostering a more balanced understanding of GM technology. Addressing these challenges is essential for aligning public perceptions with scientific evidence and promoting informed decision-making about the role of GM foods in the global food system.

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23

Herlina, Lenny. "Pangan Rekayasa Genetika : Perspektif Kesehatan, Hukum Negara dan Agama." YASIN 2, no. 2 (April 21, 2022): 206–20. http://dx.doi.org/10.58578/yasin.v2i2.362.

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Genetically modified food (GMO food) or in English genetically modified food which in Indonesian is popular as genetically modified food (GM food), is a biologically engineered food produced from organisms that have undergone changes that are inserted into their DNA using the method genetical manipulation. GE food is unavoidable, due to the narrowing of land and the increasingly dense population of people. Currently Worldometers notes that the world's population in 2019 reached 7.7 billion people, where the world food and agriculture organization (FAO) stated that the world must increase food production by 70% by 2050 to meet the food needs of the world community which is estimated to number 9 .1 billion at the time, meaning that fertile and very large land would be needed for agriculture to achieve this. So that GE foods, which have been initiated since 1994, must continue to be developed. This paper will focus on discussions related to legal products in the country, health and the view of Islamic law as the majority religion in Indonesia.

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24

Price, Catherine. "The Online Genetically Modified Food Debate: Sociotechnical Imaginaries and Genetically Modified Animals." Networking Knowledge: Journal of the MeCCSA Postgraduate Network 14, no. 2 (October 31, 2021): 24–40. http://dx.doi.org/10.31165/nk.2021.142.641.

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The aim of this article is to investigate the sociotechnical imaginaries present in UK online news articles and below the line comments in connection with genetically modified animals. This article attempts to provide an answer through a qualitative study using discourse analysis. The findings reveal how sociotechnical imaginaries present in news articles depict genetically modified animals as ‘other’ in comparison to those bred through selective breeding. In the below the line comments, a key feature is of monstrosity. Here, the sociotechnical imaginaries draw on the concept of ‘other’ along with the imagery of Frankenstein. Nature also features in the sociotechnical imaginaries in the news articles. Journalists present genetic modification as overcoming nature, as well as scientists designing nature. The article concludes by discussing how sociotechnical imaginaries can bring invisible nonhuman animals to the fore. Here, difference makes genetically modified animals newsworthy.

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Mukhammadiyeva, G. F., D. O. Karimov, E. R. Shaikhlislamova, A. B. Bakirov, E. R. Kudoyarov, Ya V. Valova, R. A. Daukaev, and E. F. Repina. "Identification of genetically modified organisms in foods of plant origin as a way to control health risks for consumers." Health Risk Analysis, no. 3 (September 2022): 83–89. http://dx.doi.org/10.21668/health.risk/2022.3.07.

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Uncontrolled distribution of goods produced by genetically modified plants should be prevented by the state in order to secure food safety in the Russian Federation and to minimize health risks for consumers. We analyzed foods of plant origin for children to identify components of genetically modified organisms in them. It was done to ensure safety of such foods. The highest specific weight among the analyzed foods belonged to nectars (40.0 %) and juice-containing drinks (36.0 %). Juices and fruit drinks accounted for 12 % each. Genetically modified organisms were determined in foods by identifying regulatory sequences (35S promoter, FMV promoter and NOS terminator) that are widely used in constructions of genetically modified plants. Occurrence of regulatory genetic elements specific for genetically modified organisms was checked in juice products for children by the polymerase chain reaction in real-time mode with hybridization-fluorescent detection of amplification products and with the use of the “AmpliSens GM Plant-1-FL” and “AmpliKvant GM soya-FL” test systems. The results of this study showed that no analyzed foods of plant origin contained any regulatory sequences (35S, NOS и FMV) indicating presence of genetically modified organisms. Fluorescence through the FAM, Cy5 and ROX channels did not exceed its threshold value. Therefore, we did not detect any violations of the established requirements to occurrence of genetically modified organisms in foods for children. Further investigation that would involve examining a more extensive material is required to ensure proper assessment and control of food contamination with genetically modified organisms in order to ensure food safety.

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26

SATO, Fumihiko. "Genetically Modified Crops, Food Security and Food Safety." TRENDS IN THE SCIENCES 14, no. 2 (2009): 20–28. http://dx.doi.org/10.5363/tits.14.2_20.

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27

Perera, BJC. "Genetically modified food : friend or foe?" Ceylon Medical Journal 49, no. 2 (August 15, 2011): 44. http://dx.doi.org/10.4038/cmj.v49i2.3259.

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Kaplan, David M. "What's Wrong With Genetically Modified Food?" Journal of Philosophical Research 30, no. 9999 (2005): 69–80. http://dx.doi.org/10.5840/jpr_2005_28.

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Blagoevska, K., G. Ilievska, D. Jankuloski, B. Stojanovska Dimzoska, R. Crceva, Nikolovska, and A. Angeleska. "The controversies of genetically modified food." IOP Conference Series: Earth and Environmental Science 854, no. 1 (October 1, 2021): 012009. http://dx.doi.org/10.1088/1755-1315/854/1/012009.

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Abstract The increasing use of genetically modified (GM) foods and feeds attracts the interest of media and public, causing great concern among consumers about the consequences of their consumption. The issues of concern are mainly focused on the impact on consumer health and the repercussions on the environment. The biggest fears are the possible negative consequences on human and animal health, which encompass allergic reactions, side effects such as toxicity, damage to individual organs, gene transfer and differences in nutritional value. Consumers are unsure and confused as to whether consuming GM foods is harmful to their health or not. According to a Pew Research Center survey conducted between October 2019 and March 2020, 48% of respondents said GM foods are harmful, 13% responded GM foods are safe, while 37% of respondents could not express their opinion due to lack of knowledge about it. Numerous studies have been undertaken to examine the effects that GM foods and feeds exert on humans and animals. The results differ in many ways that issue numerous questions. In this paper, we will try addressing questions that concern the public, as well as the activities and measures that science and competent institutions are taking to confront them.

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30

Zhang, Meng. "Philosophical Research on Genetically Modified Food." Advance Journal of Food Science and Technology 7, no. 3 (February 5, 2015): 204–6. http://dx.doi.org/10.19026/ajfst.7.1295.

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31

Qaim, Matin, and Shahzad Kouser. "Genetically Modified Crops and Food Security." PLoS ONE 8, no. 6 (June 5, 2013): e64879. http://dx.doi.org/10.1371/journal.pone.0064879.

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32

Herman, E. M. "Genetically modified soybeans and food allergies." Journal of Experimental Botany 54, no. 386 (May 1, 2003): 1317–19. http://dx.doi.org/10.1093/jxb/erg164.

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33

Miles, Susan, Øydis Ueland, and Lynn J. Frewer. "Public attitudes towards genetically‐modified food." British Food Journal 107, no. 4 (April 2005): 246–62. http://dx.doi.org/10.1108/00070700510589521.

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34

Gasson, Michael J. "Gene transfer from genetically modified food." Current Opinion in Biotechnology 11, no. 5 (October 2000): 505–8. http://dx.doi.org/10.1016/s0958-1669(00)00136-1.

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35

Erickson, Britt E. "Detecting Genetically Modified Products in Food." Analytical Chemistry 72, no. 13 (July 2000): 454 A—459 A. http://dx.doi.org/10.1021/ac0028604.

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de Liver, Yaël, Joop van der Pligt, and Daniël Wigboldus. "Unpacking atitudes towards genetically modified food." Appetite 45, no. 3 (December 2005): 242–49. http://dx.doi.org/10.1016/j.appet.2005.07.004.

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37

Zhang, Yi, Timothy Geary, and Benjamin K. Simpson. "Genetically modified food enzymes: a review." Current Opinion in Food Science 25 (February 2019): 14–18. http://dx.doi.org/10.1016/j.cofs.2019.01.002.

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38

Livermore, Martin. "Genetically modified food - EU regulatory overview." Nutrition Bulletin 28, no. 4 (December 2003): 373–75. http://dx.doi.org/10.1046/j.1467-3010.2003.00379.x.

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39

Kudlu, Chithprabha, and Glenn Davis Stone. "The Trials of Genetically Modified Food." Food, Culture & Society 16, no. 1 (March 2013): 21–42. http://dx.doi.org/10.2752/175174413x13500468045326.

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40

Garbowska, Bożena, Marek Garbowski, and Bernadeta Hordejuk. "CONSUMER ATTITUDES TOWARD GENETICALLY MODIFIED FOOD." sj-economics scientific journal 19, no. 4 (December 30, 2015): 43–54. http://dx.doi.org/10.58246/sjeconomics.v19i4.377.

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Among Polish consumers food containing genetically modified materials causes a lot of controversy. Therefore, the objective of the present research was to evaluate the attitude and awareness of Polish consumers regarding genetically modified food. The particular focus of the research was to determine the level of knowledge and consumer attitudes to genetically modified plants as well as food produced with the use of transgenic materials.It was concluded that over a half of the subjects is against cultivation of genetically modified plants is Poland. Moreover, also over a half of the subjects was concerned about the effects of consuming GM food as they claim it may have adverse health effects. Consumers were also not convinced whether the use of GM materials may lower food prices. The most essential factors lowering the risk of purchasing food with GMO addition in the consumers' opinion included: checking the information on the packaging, family's opinion, verified shop and the seller's opinion.

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Compton, John, Joseph B. Fanning, and Andrew S. Nickels. "Genetically modified products and food allergy." Annals of Allergy, Asthma & Immunology 119, no. 3 (September 2017): 198–99. http://dx.doi.org/10.1016/j.anai.2017.07.031.

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Gerson, Amanda, Keiko Goto, Cindy Wolff, and Maria Giovanni. "Food, Health and Values." Californian Journal of Health Promotion 11, no. 2 (September 1, 2013): 53–60. http://dx.doi.org/10.32398/cjhp.v11i2.1531.

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Objective: This study examined the associations between overall diet quality and attitudes and behaviors regarding sustainable food practices among college students. Additionally, the roles of gender and race in attitudes and behaviors regarding sustainable food practices were examined. Methods: A cross-sectional survey was conducted with a total of 97 college students. Surveys were completed to assess the relationships between self-reported dietary intake and attitudes toward local and genetically modified foods, along with farmers’ market attendance. The roles of gender and race in attitudes and behaviors regarding sustainable food practices were also examined. Independent t-tests and chi square analyses were used for statistical analysis. Results: The overall diet quality mean score (ODQMS) was higher for students who attended farmers’ markets, for those who had positive attitudes toward local food, and for those who had negative attitudes toward genetically modified food. There was a significant difference between males and females in their farmers’ market attendance, attitudes toward genetically modified food, and ODQMS. Conclusions: Diet quality of college students was associated with attitudes toward local and genetically modified foods, farmers’ market attendance, and gender. Future research should focus on further understanding of relationships between consumer understanding of sustainable food practices and healthy food choices.

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Gomez-Otamendi, Jaaasai. "Bioethics and Genetically Modified Foods." Mexican Bioethics Review ICSA 1, no. 1 (July 5, 2019): 1–7. http://dx.doi.org/10.29057/mbr.v1i1.4852.

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Currently, the genetic modification of plants, animals and other organisms has intensified and has allowed the development of increasingly advanced methods. The creation of transgenic foods, their use and distribution have generated various positions, since there is no certainty about their effects on human health or the environment. The objective of bioethics is then to question what is the best environment for the development of new food technologies and balances the ideas of the sectors that support or reject the production and use of genetically modified organisms, and in this way promotes clear and free knowledge of the information contained in these products.

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44

Lüthy, Jürg. "Detection strategies for food authenticity and genetically modified foods." Food Control 10, no. 6 (December 1999): 359–61. http://dx.doi.org/10.1016/s0956-7135(99)00075-4.

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45

Rowland, I. R. "Genetically modified foods, science, consumers and the media." Proceedings of the Nutrition Society 61, no. 1 (February 2002): 25–29. http://dx.doi.org/10.1079/pns2001135.

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In contrast to the situation in the USA, where a wide range of genetically modified (GM) foods is available, in Europe very few GM products have been approved for marketing as foods, and there is widespread public concern about their safety and environmental impact. The marketing of a GM crop for food use in Europe falls under the EC novel foods regulations, and applications require the submission of an extensive dossier of information. The safety evaluation of GM foods presents considerable problems both in the conduct and interpretation of experimental studies, because conventional toxicity tests used in the evaluation of simple chemicals may not be appropriate for whole foods. To rationalise the safety evaluation process and to circumvent the difficulties in toxicological assessment of food materials, the concept of substantial equivalence has been developed. The concept is that if it can be demonstrated that the novel food is essentially similar to its conventional counterpart in terms of critical nutritional or anutritional components, then it is likely to be no more or less toxic than the latter. The possible introduction of unintended effects by the genetic modification process is particularly problematic for the safety evaluation process. The new genomic and post-genomic techniques are potentially valuable in the safety evaluation of GM foods, although they are as yet in their infancy.

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Teng, Phuah Kit, Bernard Lim Jit Heng, and Siti Intan Nurdiana Wong Abdullah. "Consumersâ€™ Switching Preference from Conventional Food to Genetically Modified Food." Asia Proceedings of Social Sciences 2, no. 3 (December 2, 2018): 24–28. http://dx.doi.org/10.31580/apss.v2i3.228.

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Today, the demand for quality food is increasing and genetically modified food has become part of the Asian diet. Based on the potential of GM food products and Malaysiaâ€™s plan to expand its biotechnology industry, the market for GMO will surge if Malaysian consumers are well-informed on the advantages of GM food products. Therefore, this study proposed nine hypothesis to understand Malaysia consumersâ€™ preference for switch from conventional food to genetically modified food. The result indicates that utilitarian, aversive and informational reinforcement will increase consumersâ€™ preference towards genetic modified food if they are aware that genetically modified food brings more advantages than disadvantages to human being. In addition, result shows that consumer who switch will have higher intention to recommend GMO food to others and willing to pay more for GMO food.

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Rusli, Tami, Tandaditya Ariefandra Airlangga, Zainab Ompu Jainah, Hilaire Tegnan, and Erlina B. "Fundamentality of Indonesia’s Economy Development: Emphasizing Responsibilities on Genetically Modified Products Consumption." International Journal of Law and Politics Studies 6, no. 4 (August 1, 2024): 41–49. http://dx.doi.org/10.32996/ijlps.2024.6.4.5.

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Genetically modified food's potential risks to human health create legal discussions on the producer’s responsibility. In the context of Indonesia's economic development, emphasizing the producer’s responsibility is vital in providing legal protection for genetically modified food products’ consumers. Hence, this research aims to identify the producers’ responsibility for genetically modified food products in Indonesia in relation to the development of the national economy. According to the result, the responsibility of genetically modified products food producers toward consumers’ losses has yet to fulfill the principle of justice. The main reason is the distinct economic position, where producers have broader power than consumers. Thus, the strict liability principle’s implementation will protect the position of genetically modified food product consumers to serve justice. Applying the strict liability principle to producers’ responsibility will foster a prudent attitude toward genetically modified food production. Moreover, this principle will maintain the quality of the products and contribute to Indonesia's economic development. This research uses normative and empirical juridical approaches.

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Goryacheva, O. N., and S. A. Goryacheva. "IMPORTANCE OF MEDIA EDUCATION FOR YOUNG PEOPLE IN THE FIELD OF FOOD BIOTECHNOLOGY." Vestnik Universiteta, no. 2 (April 23, 2020): 179–85. http://dx.doi.org/10.26425/1816-4277-2020-2-179-185.

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Influence of the media on the market of biotechnological products has been studied. Awareness of citizens about food technologies and genetically modified foods has been analysed. Position of state institutions and the scientific community regarding genetic engineering, broadcast through the media, indirectly affects the attitude of young people to genetically modified foods. The results of a sociological survey of young people and an analysis of media materials have revealed the importance of media resources in shaping public opinion. The study has clarified that among young people the attitude to genetically modified foods is largely determined by expert assessments of public people and advertising that creates the image of the product. The relevance of the issue lies in understanding the importance of informing the population in matters of biotechnology in general and media education of the youth audience in particular. The conducted study on the attitude of young people to genetically modified products and food bioengineering has assisted in revealing the importance of the issue raised by the authors and allowed them to formulate recommendations on providing a comprehensive program to increase youth media literacy in food biotechnology. The proposals aimed at providing a comprehensive program for improving media literacy are related to the search for ways to increase the level of public confidence in genetically modified foods.

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Kabus, Dominik. "GENETICALLY MODIFIED FOOD SAFETY IN SUPPLY CHAIN." Zeszyty Naukowe Politechniki Częstochowskiej Zarządzanie 21, no. 1 (March 2016): 143–49. http://dx.doi.org/10.17512/znpcz.2016.1.14.

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50

Bouzenita, Anke Iman. "Islamic Legal Perspectives on Genetically Modified Food." American Journal of Islamic Social Sciences 27, no. 1 (January 1, 2010): 1–30. http://dx.doi.org/10.35632/ajiss.v27i1.354.

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Genetically modified food (GMF) is part of our reality as consumers worldwide. The techniques and possibilities involved require an Islamic legal (fiqhi) study in order to determine the assumptions underlying its consumption, production, and related research. This paper places the study of GMF within a holistic context by taking into consideration the societal background and rationale within which it has been developed. It investigates the possibility of transferring such fiqhi devices as istihalah (chemical transformation), istihlak (extreme dilution), and others to GMF in regard to combining genetic material from permissible and non-permissible sources; raises several questions and concerns about using the maqasidi scheme; and discusses GMF’s permissibility under the aspects of changing creation or “harnessing nature.”

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