Biotechnology has a long history of use in food production and processing. For ten thousand years fermentation, a form of biotechnology, has been used to produce wine, beer and bread. Selective breeding of animals such as horses and dogs has been going on for centuries. Selective breeding of essential foods such as rice, corn andwheat have created thousands of local varieties with improved yield compared to their wild ancestors.
2.) What are genetically engineered foods? Genetically modified (GM) foods are foods derived from genetically modified organisms. Genetically modified organisms have had specific changes introduced into their DNA by genetic engineering techniques. These techniques are much more precise than mutagenesis (mutation breeding) where an organism is exposed to radiation or chemicals to create a non-specific but stable change. Other techniques by which humans modify food organisms include selective breeding (plant breeding and animal breeding), and somaclonal variation.
3.) What are the potential benefits of genetically engineered foods overall?Medicinal foods that could be used as vaccines/medicines, foods with more desirable traits, faster growing plants, increase in food supply with reduced cost and longer shelf life, decreased use of pesticides, Disease and drought resistant plants, tastier foods, more nutritious food.
4.) What are the potential risks of genetically engineered foods overall?
GMF may have genetic changes that are unexpected and harmful, Modified organisms may interbreed with natural organisms and out-compete them, this would lead to extinction of the original organism or to other unpredictable environmental effects, plants may be resistant to some pests but not to others.
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