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undergraduate thesis
Genetički modficirani organizmi i hrana
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:467147
Buković, Katarina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Buković, K. (2016). Genetički modficirani organizmi i hrana (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:467147

Buković, Katarina. "Genetički modficirani organizmi i hrana." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:467147

Buković, Katarina. "Genetički modficirani organizmi i hrana." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:467147

Buković, K. (2016). 'Genetički modficirani organizmi i hrana', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:467147

Buković K. Genetički modficirani organizmi i hrana [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:467147

K. Buković, "Genetički modficirani organizmi i hrana", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:467147

Metadata
TitleGenetički modficirani organizmi i hrana
Title (english)Genetically modified organisms and food
AuthorKatarina Buković
MentorDaniela Čačić Kenjerić (mentor)
Committee memberDaniela Čačić Kenjerić (predsjednik povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Nutrition)
Osijek
Defense date and country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Nutritional Science
Abstract
Od kako uzgaja biljke čovjek je primjenjivao različite metode za promjenu genetskog materijala. Organizmi čiji je genetički materijal promijenjen nazivaju se genetički modificirani organizmi (GMO), a dobiveni su uz pomoć korištenja tehnike genetičkog inženjeringa. Biotehnologija predstavlja sinonim za genetske modifikacije. Dijeli se na tradicionalnu i modernu biotehnologiju, a između njih postoje jasne razlike. Biotehnologija je našla primjenu u proizvodnji GM žitarica, animalnoj proizvodnji i mikrobiologiji. Najviše se uzgajaju pšenica, kukuruz, riža, rajčica i soja. Takve biljke imaju brojne prednosti nad konvencionalnim sortama: poboljšana im je kvaliteta, manja je upotreba pesticida, namirnice su kvalitetnije i zdravije, prinos i količina hrane se povećava i veća je ekonomska dobit. Usprkos mnogobrojnoj koristi GMO donose i određene opasnosti. Mogu negativno utjecati na zdravlje ljudi i okoliš. Postoji mogućnost od pojave alergijskih reakcija, toksičnosti, izumiranja nekih vrsta, smanjenja biološke raznolikosti i prijenosa gena.
Abstract (english)
Since man cultivated plants he applied various methods to change the genetic material. Organisms whose genetic material has been altered are called genetically modified organisms (GMOs), and were obtained through the use of techniques of genetic engineering. Biotechnology is a synonym for genetic modifications. It is divided into traditional and modern biotechnology, and between them there are clear differences. Biotechnology found use in the production of GM crops, animal production and microbiology. Most grown are wheat, corn, rice, tomatoes and soybeans. Such plants have numerous advantages over conventional varieties: improvement in quality, less use of pesticide, foods are better and healthier, yield and quantity of food increases and economic gains are greater. Despite numerous benefits GMO brings certain dangers. They could adversely affect human health and the environment. There is possibility of allergy reactions, toxicity, extinction of some species, loss of biodiversity and gene transfer.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:467147
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-12-14 08:59:29