Safe or Not Safe [recurso electrónico] : Deciding What Risks to Accept in Our Environment and Food / by Paul Pechan, Ortwin Renn, Allan Watt, Ingemar Pongratz.

Por: Pechan, Paul [author.]Colaborador(es): Renn, Ortwin [author.] | Watt, Allan [author.] | Pongratz, Ingemar [author.] | SpringerLink (Online service)Tipo de material: TextoTextoEditor: New York, NY : Springer New York : Imprint: Springer, 2011Descripción: XII, 145 p. online resourceTipo de contenido: text Tipo de medio: computer Tipo de portador: online resourceISBN: 9781441978684Tema(s): Chemistry | Genetic engineering | Food science | Nutrition | System safety | Chemistry | Food Science | Nutrition | Genetic Engineering | Quality Control, Reliability, Safety and RiskFormatos físicos adicionales: Printed edition:: Sin títuloClasificación CDD: 641.3 | 664 Clasificación LoC:TP248.65.F66Recursos en línea: Libro electrónicoTexto
Contenidos:
1. Risks -- 2. Biodiversity at Risk -- 3. Chemical Contaminants in Food -- 4. The Food Choices We Make.
En: Springer eBooksResumen: 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.
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Existencias
Tipo de ítem Biblioteca actual Colección Signatura Copia número Estado Fecha de vencimiento Código de barras
Libro Electrónico Biblioteca Electrónica
Colección de Libros Electrónicos TP248.65 .F66 (Browse shelf(Abre debajo)) 1 No para préstamo 372049-2001

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.

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