ANFS102 Lecture Notes - Lecture 3: Corn Starch, Carbon Footprint, Soy Protein

• School: University of Delaware
• Department: Animal and Food Sciences
• Course: ANFS102
• Professor: Kniel Kalmia

Document Summary

Food biotech labeling: special labeling required only to disclose a material change such as: Increased levels of naturally occurring toxins: fda has deter(cid:373)i(cid:374)ed the pro(cid:272)ess of (cid:271)iote(cid:272)h(cid:374)olog(cid:455) is (cid:374)ot a (cid:862)(cid:373)aterial fa(cid:272)t(cid:863) to (cid:271)e mandated on the food label. U. s. senate passes gm food labeling bill. Consumer benefits: pote(cid:374)tial to deli(cid:448)er (cid:862)heart-health(cid:455)(cid:863) oils. Advanced breeding, modern food production are used to develop canola, soybean, and sunflower oils that do not produce trans fats. Soybean, canola oils being developed with biotechnology to provide specific mega- 3 fats that are most protective for heart health. Biotechnology improves food taste & quality: to be released february/march 2017. They keep their original color longer, and stay crisp longer. Enzymes use din food production: a(cid:271)o(cid:448)e all else, (cid:272)o(cid:374)su(cid:373)ers (cid:449)a(cid:374)t food that tastes good. 69% sa(cid:455) the(cid:455)"d buy foods enhanced through biotech to taste better. Designer fruit today: a(cid:374)d for the pri(cid:272)e, it"s e(cid:454)pe(cid:374)si(cid:448)e, patented, trademarked, red prince apple.