Recombinant DNA technology in food production

Pogačar, Vanina (2011) Recombinant DNA technology in food production. Bachelor's thesis, Faculty of Science > Department of Biology.

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Abstract

Recombinant DNA technology is forming the new combination of hereditary material that comes with fitting nucleic acid molecules obtained outside the cells via viruses, plasmids, or any other form of transmitter. This allows their incorporation into the host organism in which they naturally do not exist but where they are capable of reproduction. Specifically, traditional biotechnology methods (selection, crossing etc.) are already for centuries seeking to improve the properties of plants and animals used for food production, or enhance and customize nutritional products (microorganisms, yeasts, fermentation, etc.). The same is attempted with genetic engineering, however, it does create, improve or modify plants, animals and microorganisms without changing the genetic material of a barrier type, or between unrelated species, which is a big difference compared to the traditional biotechnology methods.

Item Type: Thesis (Bachelor's thesis)
Supervisor: Pavlica, Mirjana
Date: 2011
Number of Pages: 12
Subjects: NATURAL SCIENCES > Biology
Divisions: Faculty of Science > Department of Biology
Depositing User: Silvana Šehić
Date Deposited: 28 Oct 2014 10:47
Last Modified: 28 Oct 2014 10:47
URI: http://digre.pmf.unizg.hr/id/eprint/3197

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