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Biotech and nutrition
I'm a graduate student at UC-Berkeley, looking into the nutritional
implications of biotechnology. Information, key authors, or pointers to
the literature for the following issues would be appreciated:
o Nutritional differences between the flavr savr tomato and other tomatos,
rBST milk and other milk
o As background, nutritional differences between crops grown from
hybridized seeds and from heirloom seeds
o Nutritional differences between whole foods and fractionated,
reconstituted food products
Thanks for any help you could provide,
Evan Hansen
Energy and Resources Group
UC-Berkeley
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