Food related risks: A food scientist’s perspective
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The hazards associated with foods in general have been determined. Biotechnology presents few hazards not previously considered and in some cases could substantially reduce risks. Unfortunately, food products derived from biotechnology will face the same dilemma as traditional foods when it comes to determining the magnitude and acceptability of each individual risk.
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1990
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NABC
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biotechnology; food safety, food additives; regulation; functional foods; genetically engineered organisms; science communication;
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Government Document
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Attribution-NonCommercial-NoDerivatives 4.0 International
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book chapter