Genetically engineered foods

Definition:

Scientifically changing foods by altering the genetic code. This can be done with plants, animals or micro-organisms. Farmers bred plants and animals for desired traits for thousands of years (think of hybrid roses or tomatoes). Modern methods allow scientists to speed up and control what has historically been a haphazard process.

Functions:

Potential benefits of genetically engineered food include:

• More nutritious food
• Tastier food
• Disease and drought resistant plants requiring fewer environmental resources (water, fertilizer, etc.)
• Increased supply of food at a reduced cost with a longer shelf life
• Faster growing plants and animals
• Food with more desirable traits such as potatoes that absorb less fat when fried.