"any organism whose genetic material has been altered using genetic engineering techniques"
Application of biotechnology to food production and processing, including genetic modification of crop plants, animal cloning, and microbial fermentation. Understanding of the potential benefits and risks of food biotechnology.
Genetics: The study of genes and their functions in living organisms, including the manipulation of genes in food for desirable traits.
Microbiology: The study of microorganisms, including those that are beneficial or harmful to food products.
Food chemistry: The study of the chemical composition and properties of food, including the development of new flavor profiles and formulations.
Food processing: The methods by which raw materials are transformed into food products, including the use of biotechnology to improve the efficiency of processes.
Food preservation: The techniques used to increase the shelf life of food products, including the use of biotechnology to prevent bacterial and fungal growth.
Food safety: The prevention of foodborne illness through the use of biotechnology to detect and eliminate harmful contaminants.
Fermentation: The process by which microorganisms convert sugars into alcohol, acid, or gas, used in the production of fermented foods and beverages.
Food packaging: The materials and methods used to protect and present food products, including the use of biodegradable and sustainable packaging options.
Food additives: The substances added to food products to improve texture, taste, appearance, or nutritional value, including natural and synthetic additives.
Regulatory compliance: The laws and regulations that govern the production, labeling, and sale of food products, including those related to biotechnology and genetic engineering.
Quality control: The process of ensuring a consistent and desirable product quality, including the use of biotechnology to detect and eliminate defects.
Nutritional value: The measurement of the amount of nutrients and energy that food products provide, including the use of biotechnology to improve nutritional characteristics.
Sensory evaluation: The assessment of the appearance, flavor, aroma, and texture of food products, including the use of biotechnology to develop new sensory profiles.
Consumer behavior: The study of the attitudes and behaviors of consumers related to food products, including the acceptance of biotechnology in food production.
Agricultural production: The methods used to grow and harvest crops and raise livestock, including the use of biotechnology to improve yields and quality.
Fermentation: The process of converting organic substances into alcohol, organic acids, and gases using microorganisms like yeasts, molds, and bacteria.
Bioprocessing: The use of biological agents to convert raw materials into food and beverage products. Examples include vinegar, cheese, and soy sauce.
Microbial biotechnology: The use of microorganisms for food-related purposes such as producing enzymes, improving nutritional value, and extending shelf life.
Genetic engineering: The manipulation of genetic material to produce or modify food products to enhance desirable traits, such as taste, texture, or nutritional value.
Nanotechnology: The use of nanoscale particles to enhance food storage, packaging, and delivery.
Analytical biotechnology: The use of technology to analyze food components, detect contaminants, and ensure food safety and quality compliance.
Bioinformatics: The use of computer-based technologies to analyze biological data related to food and crop production, food safety, and nutrition.
Industrial microbiology: Using microorganisms to produce food additives, enzymes, and preservatives for the food industry.
Food packaging technology: The use of materials and methods to protect food products from contamination, spoilage, and external factors such as light, oxygen, and moisture.
Precision agriculture: The use of technology to optimize crop production, improve soil health, and reduce waste and environmental impact.
"A wide variety of organisms have been genetically modified (GM), from animals to plants and microorganisms."
"Genetic engineers must isolate the gene they wish to insert into the host organism and combine it with other genetic elements."
"Herbert Boyer and Stanley Cohen made the first genetically modified organism in 1973, a bacterium resistant to the antibiotic kanamycin."
"The first plant was produced in 1983."
"The first commercialized genetically modified food was the Flavr Savr tomato, released in 1994."
"Bacteria are the easiest organisms to engineer and have been used for research, food production, industrial protein purification, agriculture, and art."
"Viruses play an important role as vectors for inserting genetic information into other organisms."
"Genetically modified crops are publicly the most controversial GMOs, in spite of having the most human health and environmental benefits."
"The majority are engineered for herbicide tolerance or insect resistance. Golden rice has been engineered with three genes that increase its nutritional value."
"Other prospects for GM crops are as bioreactors for the production of biopharmaceuticals, biofuels, or medicines."
"Mammals are the best model organisms for humans, making ones genetically engineered to resemble serious human diseases important to the discovery and development of treatments."
"Livestock is modified with the intention of improving economically important traits such as growth rate, quality of meat, milk composition, disease resistance, and survival."
"Genetically modified fish are used for scientific research, as pets, and as a food source."
"Genetic engineering has been proposed as a way to control mosquitos, a vector for many deadly diseases."
"Many objections have been raised over the development of GMOs, particularly their commercialization."
"There is a scientific consensus that currently available food derived from GM crops poses no greater risk to human health than conventional food."
"Gene flow, impact on non-target organisms, and escape are the major environmental concerns."
"There are differences in regulation for the release of GMOs between countries, with some of the most marked differences occurring between the US and Europe."
"Key issues concerning regulators include whether GM food should be labeled and the status of gene-edited organisms."