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The Science of Food – Genetically Modified Food

You may browse selected articles from below e-databases via one of the following means:

  • E-Account; or
  • Library card; or
  • Smart Identity Card allowed for Library Purposes; &
  • Password


  • 馬云燁,《解決糧食短缺的新思路 未來,人類都得吃人造食物》,《世界博覽,World Vision》,2017年22期 。 
  • 王針針,《納米技術在食品科學工程中的應用》,《現代食品,Modern Food》,2017年01期。
  • 冷喜芳,《食品科學與食品安全的發展趨勢》,《現代食品,Modern Food》,2017年07期 。
  • Melissa Diane Smith. “7 ways to eat out GMO-free: tips and tricks for avoiding genetically modified ingredients when dining out” Better Nutrition, Vol. 78, Issue 13, 2016. 

  • Cookson, Clive. “ Why the future of gene-edited foods is in the balance” FT com. 11 Mar 2019.
  • Idowu-Adebayo, Folake. “Genetically modified and biofortified crops and food security in developing countries” Nutrition and Food Science, vol 49, No5, 2019.
  • Dewey, Caitlin. South Florida Sun. “The future of food: DNA editing; New methods are cheaper and faster, but critics are wary” Sentinel, Aug 19, 2018.

  • Amusan, Lere; Olawuyi, Seyi Olalekan. “Between Food Quality and Quantity for all in Africa: What They Refuse to tell us about GMO FoodsGender & Behaviour. Issue 1, Vol. 17, 2019, p12284-12298.
  • Rosso Grossman, Margaret. “Labeling Bioengineered Food in the United States: Final”. Regulations from the US Department of Agriculture” European Food & Feed Law Review; Vol. 14 Issue 2, 2019, p142-151.