Potentialities of new agri-biotechnology for sustainable nutrition
Journal title RIVISTA DI STUDI SULLA SOSTENIBILITA'
Author/s Daniela Covino, Flavio Boccia
Publishing Year 2017 Issue 2016/2
Language English Pages 10 P. 97-106 File size 152 KB
DOI 10.3280/RISS2016-002009
DOI is like a bar code for intellectual property: to have more infomation
click here
Below, you can see the article first page
If you want to buy this article in PDF format, you can do it, following the instructions to buy download credits
FrancoAngeli is member of Publishers International Linking Association, Inc (PILA), a not-for-profit association which run the CrossRef service enabling links to and from online scholarly content.
Transgenic foods could be considered as daily conventional foods, that carry various kinds of well-known genetic modifications, and sometimes they are also able to perform a particular function. They are products which outwardly are the same as conventional ones, but they have features that can also be quite different. These foods could help improve the well-being of our society, especially for the fringe of the population with chronic diseases related to allergy phenomena or food intolerance, or a deficiency/excess of certain nutritional factors. The presence of novel foods on the market could improve their diet and, consequently, their well-being. The aim of the present work is to focus on the potential role of second generation genetically modified foods of enhancing more sustainable dietary regimes in terms of welfare. Functional transgenic food may be defined as daily conventional ones, carrying modifications in nutrients content, capable of performing as dietary supplement. Nutritional characteristics may strongly differ from usual foods in our dietary regimen in terms of vitamins, fat, gluten and so on. It is well accepted that such a kind of food might contribute to improves societies’ welfare, especially for people affected by chronic disease depending on allergies or intolerance, deficiency or surplus of specific nutritional factors. Still, several issues are to debate in terms of their acceptability and equivalence.
Keywords: Consumer, health, GMO, marketing, safety.
- Knowledge and Food Sustainability: the Metaverse as a New Economic-Environmental Paradigm Flavio Boccia, Daniela Covino, in Journal of the Knowledge Economy /2023 pp.14841
DOI: 10.1007/s13132-023-01626-w - Metaverse, the last technological frontier of environmental sustainable food: Worldwide evidence from the first business case studies Flavio Boccia, Joanna Rosak-Szyrocka, Houman Hashemzadeh, Daniela Covino, in RIVISTA DI STUDI SULLA SOSTENIBILITA' 1/2023 pp.153
DOI: 10.3280/RISS2023-001009 - Genetically modified and socially responsible foods: A significant relationship for consumer's preferences Daniela Covino, Flavio Boccia, Immacolata Viola, in RIVISTA DI STUDI SULLA SOSTENIBILITA' 2/2022 pp.371
DOI: 10.3280/RISS2021-002024 - Neuromarketing: some remarks by an economic experiment on food consumer perception and ethic sustainability Daniela Covino, Immacolata Viola, Tetiana Paientko, Flavio Boccia, in RIVISTA DI STUDI SULLA SOSTENIBILITA' 1/2021 pp.187
DOI: 10.3280/RISS2021-001011
Daniela Covino, Flavio Boccia, Potentialities of new agri-biotechnology for sustainable nutrition in "RIVISTA DI STUDI SULLA SOSTENIBILITA'" 2/2016, pp 97-106, DOI: 10.3280/RISS2016-002009