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Article: Molecular Approaches to Improving Food Quality and Safety.
- Article from:
- Food Trade Review
- Article date:
- June 1, 1993
CopyrightCOPYRIGHT 1993 Food Trade Press Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Usually one associates food safety and quality with the complete food product or with the organisms that are associated with the plant or animal from the product comes. However, it looks as though conventional research methods are no longer sufficient to bring about the improvements in safety and quality that are being demanded.
One might have thought that improving quality meant the eradication of blemishes and the desired functionality of protein, carbohydrates, fat, etc. Now, it is being taken to mean the all-year-round availability of nutritious choices of all food groups to promote optimum nutrition, especially in the elderly and the very young. It also allows ...