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A new flavor of genomics
The Scientist 2004, 18(23):11
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The European public's dislike for genetically modified foods shows no sign of waning, but Denmark's ingredient firms aren't letting a little thing like overwhelming public distrust stop them. In November, a group of the country's food industry companies outlined a strategy that envisioned a future in which biotechnology played a bigger role in the food industry. Among other things, they foresaw genomics and proteomics being used to create more flavorful foods.
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