There is much public discussion about Novel Foods. Food products have to be labeled in order to make transparent whether they contain genetic modifications or are produced by genetically engineered organisms. Detection of genetic modifications is a difficult task. There is a clear need for comprehensive information in the field, especially for the food indsutry and anlytical laboaratories. So far there is no book available which covers the topic on a clear scientific level and has a clear focus on detection methods. Dr. Heller's book presents the various genetic modifications of foods, EU Regulations, and suitable detection methods to determine genetic modifications of food. It will be a valuable source of informa-tion for the food industry, for analytical laboratories, public authorities, and customer organizations allover Europe. Parts 1 and 3 of the book are of general interest, and although US regulations are dif-ferent, the European standards will also be recognized in countries outside Europe.