Special Issue on Genetically Modified Foods

Genetically Modified Foods or GM foods, also genetically engineered foods, are foods produced from organisms that have had changes introduced into their DNA using the methods of genetic engineering. Genetic engineering techniques allow for the introduction of new traits as well as greater control over traits than previous methods such as selective breeding and mutation breeding.

this special issue, we intend to invite front-line researchers and authors to submit original researches and review articles on exploring genetically modified foods. Potential topics include, but are not limited to:

• Fruits and vegetables
• Corn, soy and other crops
• Corn starch and starch sugars
• Lecithin, sugar, vegetable oil, etc.
• Animal feed
• Proteins and other uses
• Regulation of genetic engineering
• Genetically modified food controversies
• Food safety

Authors should read over the journal’s Authors’ Guidelines carefully before submission. Prospective authors should submit an electronic copy of their complete manuscript through the journal at Paper Submission System.

Please kindly specify the “Special Issue” under your manuscript title. The research field “Special Issue – Genetically Modified Foods” should be selected during your submission.

Special Issue timetable:

Guest Editor:

For further questions or inquiries

Please contact Editorial Assistant at

fns@scirp.org