Biotechnology is able to isolate a particular gene (or trait) in one organism, remove it, and then transfer it to another organism, where this same gene replicates itself, creating a stronger and more resilient strain of the same substance. Overall, biotechnology offers numerous opportunities to enhance the quality and variety of foods2

But some consumers feel uneasy about the possible risks associated with biotechnology, especially when foods have been altered genetically. This highlight presents some of the many issues surrounding genetically engineered foods, and the accompanying glossary de

Crops like papayas, strengthened to resist disease, are beneficial to the environment because less chemical spray is required to protect them from harmful viruses.

4. L. Kochian and D.F. Garvin, Agricultural approaches to improving phytonutrient content in plants: An overview, Nutrition Reviews 57 (1999): S13-S18

Peppers modified to taste more sweet and tomatoes that soften more slowly, mean better foods that stay fresh longer.

• Disease resistance and reduced agriculture inputs:

Although many scientists hail biotechnology with confidence, others have reservations. Some consumers also have concerns about what they call "Frankenfoods." Those who oppose biotechnology fear for the safety of a world where genetic "tampering" produces effects that are not yet fully understood6. They point out that even the scientists who developed the techniques cannot predict the ultimate outcomes of their discoveries. Opponents suspect that the food industry may be driven by potential profits, without ethical considerations or laws to harness its effects7.

Some topics in this essay:
Food Biotechnology, Benefits Biotechnology, Current Biotechnology8, Pinker Precautionary, Dietetic Association, Teitel Genetically, Walsh Brave, Garvin Agricultural, Francis Solving, Watson EU, genetically modified, genetic engineering, dietetic association, american dietetic, selective breeding, american dietetic association, food biotechnology, genetically engineered, journal american dietetic, food industry, human genes, journal american, genetically engineered foods,