Genetic Modification of Foods
Genetic Modification of Foods
Vivian Pua
222652
Class M3
Research Paper
2013
Statement of authorship
I certify that this research paper is my own work and contains materials which has been accepted for the award of any degree or diploma in any institute, college or university. Moreover, to the best of my knowledge and belief, it contains no material previously published or written by another person, except where due reference is made in the text of the research paper. |
Signed _________________________________________________
Date ___________________________________________________
Table of Contents
Introduction 4 Overview 4 History 4 Positive aspects of genetically modified of foods 6 Resistance to Pests 6 Resistance to Herbicides 6 Nutritional improvement 7 Resistance to Cold 7 Pharmaceuticals 8 Increased Animal Productivity 8 Environmental Conservation 9 Negative aspects of genetic modification 9 Environmental hazards 9 Human health risks 10 Economic concerns 11 Conclusion 12 References 14
Introduction
Overview
Currently, Genetic Modification (GM) of foods has become a major global issue that must be addressed. European environmental organizations and public interest groups have been fighting against GM foods. Studies that were carried out on the effects of genetically modified corn pollen grains on the monarch butterfly caterpillars led to several controversial debates among the US nationals. Genetically modified foods are generated from genetically modified organisms (GMOs) particularly plant materials. Genetic modification entails unique technologies that interfere with the genetic makeup of an organism. The genes from different plants are usually combined using the DNA recombinant technology leading to the emergence of genetically modified organisms (Hayes & Laudan, 2009). The main aim of genetic modification is the production of products that have desirable characteristics in
Vivian Pua
222652
Class M3
Research Paper
2013
Statement of authorship
I certify that this research paper is my own work and contains materials which has been accepted for the award of any degree or diploma in any institute, college or university. Moreover, to the best of my knowledge and belief, it contains no material previously published or written by another person, except where due reference is made in the text of the research paper. |
Signed _________________________________________________
Date ___________________________________________________
Table of Contents
Introduction 4 Overview 4 History 4 Positive aspects of genetically modified of foods 6 Resistance to Pests 6 Resistance to Herbicides 6 Nutritional improvement 7 Resistance to Cold 7 Pharmaceuticals 8 Increased Animal Productivity 8 Environmental Conservation 9 Negative aspects of genetic modification 9 Environmental hazards 9 Human health risks 10 Economic concerns 11 Conclusion 12 References 14
Introduction
Overview
Currently, Genetic Modification (GM) of foods has become a major global issue that must be addressed. European environmental organizations and public interest groups have been fighting against GM foods. Studies that were carried out on the effects of genetically modified corn pollen grains on the monarch butterfly caterpillars led to several controversial debates among the US nationals. Genetically modified foods are generated from genetically modified organisms (GMOs) particularly plant materials. Genetic modification entails unique technologies that interfere with the genetic makeup of an organism. The genes from different plants are usually combined using the DNA recombinant technology leading to the emergence of genetically modified organisms (Hayes & Laudan, 2009). The main aim of genetic modification is the production of products that have desirable characteristics in
References: Forman, L. E. (2010). Genetically modified foods. Edina, Minn: ABDO Pub. Freedman, J. (2002). Everything you need to know about genetically modified foods. New York: Rosen Pub. Group. Freedman, J. (2009). Genetically modified food: How biotechnology is changing what we eat. New York, NY: Rosen Pub. Group. Hayes, D., & Laudan, R. (2009). Food and nutrition / editorial advisers, Dayle Hayes, Rachel Laudan. New York: Marshall Cavendish Reference. Hayes, D., & Laudan, R. (2009). Labeling genetically modified food: The philosophical and legal debate. Oxford: Oxford University Press. Sheldon, R., Cleghorn, N., Penfold, C., Brown, A., & Newmark, T. (2009, November 24). Exploring attitudes to GM food: National Center for Social Research. Retrieved February 8, 2013, from http://www.food.gov.uk/multimedia/pdfs/gmreportnov09finalreport.pdf U.S. Environmental Protection Agency. (2006, March 21). Biotechnology: Potential Allergenicity of Genetically Engineered Foods. Retrieved February 8, 2013, from http://www.epa.gov/ncer/rfa/2005/2005_star_biotech.html Whitman, D. B. (2000, April). Genetically Modified Foods: Harmful or Helpful? Retrieved February 8, 2013, from http://www.csa.com/discoveryguides/gmfood/overview.php