The technology of genetic engineering is used to enhance many different organisms, but most importantly foods that we eat everyday. This new type of biotechnology is more precise. Therefore making it possible to direct and predict changes without introducing extra, unintended traits. This technique also allows scientists to introduce genes from essentially any organism into a plant. Natural plants have a limited number of genes to produce potential, with the use of genetic engineering scientists can expand these potentially useful traits. Thus, making plants bigger, more solid, or resistant to certain types of bacteria and fungi. Plants will have more nutrients, better taste, safety, processing, and freeze resistance. They can also improve the shelf life of fruits and vegetables and also shipping properties. Some genetically engineered foods include: Frito-Lay Fritos Corn Chips, Kellogg's Corn Flakes, McDonald's McVeggie Burgers, Jiffy Corn Muffin Mix, and Quaker Chewy Granola Bars, foods we all know and probably eat.

istics and enhance the organism. To do this they depend on DNA ligase to link these fragments together. When these two fragments of DNA do link together they form a strand of recombinant DNA.(2) This is very similar to crossbreeding, which the farmers use to enhance their agriculture. These farmers only crossbreed within the same species; for example Broccoli could be crossed with cauliflower but not with eggplan

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DNA Genes, Granola Bars, Cornell University, DNA Plants, Engineered Foods, genetic engineering, genetically engineered, genetically engineered foods, engineered foods, genetic engineering scientists, engineering scientists, plant animal, animal animal, recombinant dna, genes animal, engineering process, plants wild,