Shaping our food - an overview of crop and livestock breeding

Last changed: 04 September 2020
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You may not have thought about why tomatoes look the way they do, why our pets and farm animals are so calm and friendly, or why seedless watermelons are possible. Although the breeding of plants and livestock have shaped more or less everything we eat, few people know about the scientific achievements and the extensive work that resulted in the food we see on our plates every day.

This book provides an overview of domestication and breeding, from the beginning of farming more than 10,000 years ago to the molecular work of today. We present the basics of the structures and functions of genes, describe why and how different breeding methods are applied, and give some insight into legislation surrounding the use of biotechnology in breeding in the EU and in Sweden. We also discuss ethical issues related to breeding in general and to genetic modification in particular.

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Teachers can order printed copies (in Swedish) from Utbudet.se

 

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In Swedish: Framtidens mat - om husdjursavel och växtförädling


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