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Genetically Modified Organisms in Food Production

Umaiyal Munusamy

211 pages
Arcler Education Inc
Genetically modified organism in food production considers various aspects of genetic modifications including an extensive overview of genetic engineering and related principles and advancements. It includes what and why is genetically modified organism/food in trend and in demand, types of GMO/GMF, importance of genetically modified food, breeding and traditional plants breeding. Provides the reader with insights into the development of its history, so as to understand the Genetically modified organism/food companies, plant/animal apps.
Author Bio
Dr Umaiyal Munusamy is a Plant Scientist and currently working as a postdoctoral at Institute of Plantation Studies UPM. She is also an affiliate member of the Young Scientist Network (YSN) Academy Science Malaysia (ASM). Her interest is mainly in science communication, plant biotechnology, transgenic research and plant microbe interactions. Currently she is also keen into looking at sustainable agriculture processes and technologies in accordance with the climate change. Besides research, her passion in teaching continues into educating refugee children voluntarily. Committed to science communication Dr Umaiyal Munusamy Engaged in Kuala Lumpur Engineering Science Festival (KLESF) 2016, had delivered talk on Introduction of Agriculture Engineering to Secondary School Student, performed Science Show at FameLab 2017 competition, coaching for contestant participating in scientific communication competition. Last but not least, her passion in writing continues through this book.