Gentechnik in der Lebensmittel­produktion

Naturwissenschaftliche, rechtliche und ethische Aspekte

Ethics in the Life Sciences – Expert reports by the DRZE; Volume 13
Klaus-Dieter Jany / Rudolf Streinz / Lisa Tambornino

Under the responsibility of the German Reference Centre for Ethics in the Life Sciences published by Dieter Sturma, Dirk Lanzerath and Bert Heinrichs.

The exposure to foods is part of a cultural practice. The process of obtaining and preparing food accompanies the human life form since its outset. Foods are the result of an appropriation and conversion of something initially natural. This includes the cultivation of animal life forms as well as crops and the environment. In the past, these cultivating procedures used to be closely connected to particular social ways of life. As a consequence of modern developments of division of labor, there has taken place an achievement of independence in production and consumption of foods. Bioethics is especially observant of the implementation of bioengineering in the social space. The use of genetic engineering in the food production is currently considered as one of the most contentious forms of bioengineering. Its scope of application includes microorganisms, plants and animals.

The present expert report outlines the scientific, legal and ethical ways of looking at the problem concerning the use of genetic engineering in food production.

SB 13
© Verlag Karl Alber

ISBN: 978-3-495-48455-5

Publisher: Verlag Karl Alber, Freiburg

Year of publication: 2011

Price: € 18,- (paperback)

Pages: 160, German (21,4 x 13,9 cm)

Wird geladen