Introduction The use of genetically engineering in agriculture and food production has an impact, not only on the environment and biodiversity, but also on human health. Therefore, thorough biosafety assessment requires, not only an evaluation of environmental impacts of genetically engineered organisms, but also an assessment of the risks that genetically engineered food pose for the health of consumers. Let us take deeper look at some of the aspects related to genetically engineered foods. What is Genetic Engineering? Genetic engineering is a laboratory technique used by scientists to change the DNA of living organisms. DNA is the blueprint for the individuality of an organism. The organism relies upon the information stored in tits DNA for the management of every biochemical process. The life, growth and unique features of the organism depend on its DNA. The segments of DNA, which have been associated with specific features or functions of an organism, are called genes. Molecular biologists have discovered many enzymes, which change the structure of DNA in living organisms. Some of these enzymes can cut and join strands of DNA. Using such enzymes, scientists learned to cut specific genes from DNA and to build customized DNA using these genes. They also learned about vectors, strands of DNA like viruses, which can infect a cell and insert themselves into its DNA. Scientists started to build vectors, which incorporated genes of their choosing and used vectors to insert these genes into the DNA of living organisms. Genetic engineers believe that they can improve the foods we eat by doing this. At first glance, this might look exciting to some people. Deeper consideration reveals some advantages and serious dangers. What are the advantages of Genetically Engineered Food? Genetic engineering gives today’s researchers considerable advantages in plant breeding programs. Predictability Scientist can identify the specific gene for a ...
