"Genetically modified foods (GM foods), also known as genetically engineered foods (GE foods), or bioengineered foods are foods produced from organisms that have had changes introduced into their DNA using various methods of genetic engineering."
The study of the use of modern biotechnology techniques to enhance the quality, safety, and nutritional value of food products.
Genetics: The study of genes and inheritance patterns. This is essential to understanding the potential impact of modifying an organism's DNA to produce new food ingredients.
Microbiology: The study of microorganisms, including bacteria, viruses, fungi, and protozoa. Microbes are used in the fermentation of various food products, such as bread, cheese, and beer.
Protein engineering: The manipulation of proteins to improve their properties, such as stability or solubility. This can be used to create plant-based meat alternatives, for example.
Enzyme technology: The use of enzymes to catalyze chemical reactions in food production, such as the conversion of starch to sugar.
Bioprocessing: The use of biological organisms or systems to produce, extract, or process food ingredients. This can include fermentation, bioconversions, or plant cell culture.
Genetically modified organisms (GMOs): The use of genetic engineering to modify the DNA of plants, animals, or microorganisms. GM crops can be engineered to resist pests or disease, or to improve nutritional value.
Food safety: The prevention of foodborne illness or contamination. This is critical to ensure that novel food ingredients are safe for consumption.
Food regulation: The laws and regulations governing the production, labeling, and sale of food products. This includes regulations related to GMOs, food additives, and labeling requirements.
Sustainability: The use of environmentally and socially responsible practices in food production. This can include reducing waste, conserving natural resources, or promoting fair labor practices.
Food packaging: The materials and processes used to package food products. This can impact the shelf life and safety of food, as well as its environmental footprint.
Fermentation: The process of using microorganisms to break down complex organic compounds in food, resulting in a change in taste, texture, and preservation.
Enzyme technology: The use of enzymes derived from microorganisms, plants, or animals to modify food properties, such as texture, flavor, and shelf life.
Genetic modification: The manipulation of the genetic material of an organism in order to produce desired traits, such as increased yield or resistance to pests or disease.
Functional foods: Foods that have been designed to provide specific health benefits beyond basic nutrition, by incorporating natural or modified food ingredients.
Bioprocessing: The use of microorganisms, such as bacteria or yeast, to transform raw materials into useful food products, such as vinegar or cheese.
Nanotechnology: The use of tiny particles to alter the physical or chemical properties of food, such as altering the texture or modifying the delivery of nutrients.
Food packaging and preservation: The use of technologies to protect and preserve food by packaging it in a way that prevents contamination or spoilage.
Biosensors: Tools for monitoring the quality and safety of food products, such as detecting pathogens or harmful chemicals.
Sustainability: The use of biotechnology to create more sustainable and environmentally friendly food production systems, such as using microorganisms to convert waste products into useful nutrients for crops.
Aquaculture: The use of biotechnology to improve the breeding, health, and growth of fish and other aquatic organisms for food production.
"The discovery of DNA and the improvement of genetic technology in the 20th century played a crucial role in the development of transgenic technology."
"In 1988, genetically modified microbial enzymes were first approved for use in food manufacture."
"Commercial sale of genetically modified foods began in 1994 when Calgene first marketed its unsuccessful Flavr Savr delayed-ripening tomato."
"Most food modifications have primarily focused on cash crops in high demand by farmers such as soybean, maize/corn, canola, and cotton."
"Genetically modified crops have been engineered for resistance to pathogens and herbicides and for better nutrient profiles."
"The production of golden rice in 2000 marked a further improvement in the nutritional value of genetically modified food."
"GM livestock have been developed, although, as of 2015, none were on the market."
"As of 2015, the AquAdvantage salmon was the only animal approved for commercial production, sale, and consumption by the FDA."
"Genes encoded for desired features, for instance, an improved nutrient level, pesticide and herbicide resistances, and the possession of therapeutic substances, are often extracted and transferred to the target organisms, providing them with superior survival and production capacity."
"There is a scientific consensus that currently available food derived from GM crops poses no greater risk to human health than conventional food."
"...each GM food needs to be tested on a case-by-case basis before introduction."
"Nonetheless, members of the public are much less likely than scientists to perceive GM foods as safe."
"The legal and regulatory status of GM foods varies by country, with some nations banning or restricting them, and others permitting them with widely differing degrees of regulation."
"The legal and regulatory status... varied due to geographical, religious, social, and other factors."
"...changes introduced into their DNA using various methods of genetic engineering."
"...providing them with superior survival and production capacity."
"...Calgene first marketed its unsuccessful Flavr Savr delayed-ripening tomato."
"The improved utilization value usually gave consumers benefit in specific aspects."
"There is a scientific consensus that currently available food derived from GM crops poses no greater risk to human health than conventional food."