Genetic engineering in food

Genetic engineering in food can be used for the production of forms of life. But it must be managed responsibly. Read to explore the world of genetic engineering of food. Genetic engineering involves the direct manipulation of genes in an organism. Techniques such as molecular cloning and transformation are used in genetic engineering. Using these techniques, the genetic structures and properties can be modified directly.

Molecular cloning, the DNA sequence, isolation and to obtain more copies. This technique is often used in the amplification of DNA sequences. In the case of conversion technology, there is a change in the genetic structure of a cell by the introduction of foreign DNA in its creation.

A segment of DNA is a sequence of proteins. The change in this way can be given different versions of this protein. Until now, GM crops and the production of medicines must be improved. Genetic engineering is also used in the alteration of genes in organisms to a certain extent in order to develop improved versions of the case.

Genetic engineering in food

Biotechnology is the term used for genetic engineering in food production. As the name suggests, this is a technology based on biology. Deals with agriculture, medicine and nutritional sciences. Before 1971 this concept in the context of agriculture and the food was used.

Using genetic genes can be transferred to a variety of cultures, developed to achieve a higher return. The transfer of genes that gives the best performance characteristics, is essential. But it is also one of the commercial applications of genetic engineering in food.

Biotechnology can be used to improve the nutritional value of foods. It is indeed a great potential application. With better nutrition can improve the taste of genetically modified food from it. This makes the use of biotechnology will be necessary in order to slow the decay process. This can lead to fruit and vegetables with a longer duration. Perishable foods can be reduced to a large extent, so that the impetus to agriculture and food industry.

Recently, researchers have a gene called Appendix A-DBF2 identified in tomato and tobacco is inserted into cells, increasing their resistance to the hard soil and climatic conditions. Often it is seen that some land and some types of climate characterized the existence of some areas, the reasons for the slower growth of crops. This limitation can be overcome by genes, which gives the ability to resist the culture. It 'also good if the reliability of genetic engineering of crop fertilizer can be reduced. Genetic engineering of plants resistant to herbicides and resistant to pests and insects.

Genetic engineering can be used to produce new substances such as proteins or other nutrients in food. Food can be genetically modified to increase its medical value. The researchers see as edible vaccines using genetic engineering in food. This creates Homegrown vaccines and drugs readily available. The cost of transportation and other costs incurred to reduce significantly, resulting in cost-effective medicines. For example, the corn for the production of pharmaceuticals.

The critique of genetic engineering in food production

The dark side of genetic engineering in food shows that the process concerns the wider use of herbicides and contamination of genes in crops. Horizontal gene transfer and recombination may lead to new pathogens. It can lead virulence among pathogens. If certain genes for resistance spread harmful bacteria with each other, we are losing our defense against the disease. From GM Food Engineering, we are somehow ignoring the possibility that transgenic animals might be harmful.

GM crops that can replace natural herbs, so that the original nature! Genetic engineering in food may be harmful to weeds and other natural organisms. GM self-replicating forms of life makes us unable to control their production and growth.

If not carefully implemented, genetic engineering in food production can have negative side effects. It can lead to mutations in the gene of the page. You can create allergies in crops. Furthermore, if genetically modified seeds, are all identical in their genetic structure. This could become a widespread pest attack due to poor harvests. Some argue that the issue of refining and the taste of foods, their nutritional value may be impaired.

This makes us aware that the picture looks rosy gene technology in food production can be complicated as well. Genetic engineering should be used responsibly. High standards are necessary to ensure the safety of genetically modified foods. The bottom line is that before doing something, we need a clear understanding of the topic. Vulnerabilities received the implementation of the object, leaving us the risk of injury potentially life on Earth. DNA, but is a creation of nature. The awareness that this is something we can do with it is not so simple. Beauty of nature is the complexity of his creations!