Transgenetic food or genetically modified 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. There is a scientific consensus that currently available food derived from GM crops poses no greater risk to human health than conventional food, but that each GM food needs to be tested on a case-by-case basis before introduction. Nonetheless, members of the public are much less likely than scientists to perceive GM foods as safe. The legal and regulatory status of GM foods varies by country, with some nations banning or restricting them, and others permitting them with widely differing degrees of regulation.

In the present book, eleven typical literatures about transgenetic food published on international authoritative journals were selected to introduce the worldwide newest progress, which contains reviews or original researches on genetic engineering, food security, emerging technologies, ect. We hope this book can demonstrate advances in transgenetic food as well as give references to the researchers, students and other related people.