Genetic Engineering
The molecular biology revolution over the last four decades has enabled biologists to exchange genetic material between different organisms. While most of this genetic engineering is done for basic research programs to study the behavior of genes and proteins, the agricultural and pharmaceutical industry have exploited this technique to modify the genetic make-up of organisms (plants, animals, bacteria, viruses) to add or remove certain desired or detrimental characteristics. This ease of exchange of genetic material across species boundaries and virtually between any organisms is possible because of the common evolutionary history of all modern life forms. Genetically modified organisms are best known as those agricultural products that are genetically changed to improve resistance for pesticides and natural parasites, allow increased shelf life for transportation and storage, change texture and flavor, or even nutritional quality by manipulating micro-nutrient content (e.g. vitamin A in rice; human growth hormone in cow milk). While genetic engineering is not controversial for biomedical purposes, genetically modified organism used to 'improve' our food (e.g. soy bean 'round up ready' which optimizes agricultural production, but does not change the quality of soy protein or soy lipid) meets strong opposition for understandable emotional reasons. Should food containing GMO products be labeled? Home | In the news Copyright © 2001-2003 Lukas K. Buehler |