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Synopsis Genetic transformation is the transfer of isolated and cloned genes into the DNA, usually the chromosomal DNA, usually the chromosomal DNA, of another organism. The aim is to introduce new characteristics such as making a crop resistant to a herbicide, introducing a novel trait, or producing a new protein or enzyme. This genetic modification technology is enabling scientists to pursue exciting novel strategies for plant improvement, most of which would be impossible using traditional plant breeding methodologies. This new line of investigation has great potential to benefit farmers, consumers and societies worldwide. The purpose of this book is to provide an overview of the production of genetically modified plants, highlighting the key scientific and technical advances that underpin their development. Topics such as promises and risks of genetic modification of plants, intellectual property issues of plant biotechnology, nature conservation through plant biotechnology, etc., are also described in detail. This book is written for plant biochemists, food scientists, plant geneticists and students and teachers of biotechnology.