Genetically_Engineered_Crops

Genetically Engineered Crops Introduction The use of genetically engineering in agriculture and food production has an impact, not only on the environment and biodiversity, but also on human health. Therefore, thorough biosafety assessment requires, not only an evaluation of environmental impacts of genetically engineered organisms, but also an assessment of the risks that genetically engineered food pose for the health of consumers. Let us take deeper look at some of the aspects related to genetically engineered foods. What is Genetic Engineering' Genetic engineering is a laboratory technique used by scientists to change the DNA of living organisms. DNA is the blueprint for the individuality of an organism. The organism relies upon the information stored in tits DNA for the management of every biochemical process. The life, growth and unique features of the organism depend on its DNA. The segments of DNA, which have been associated with specific features or functions of an organism, are called genes. Molecular biologists have discovered many enzymes, which change the structure of DNA in living organisms. Some of these enzymes can cut and join strands of DNA. Using such enzymes, scientists learned to cut specific genes from DNA and to build customized DNA using these genes. They also genetically, foods, engineered, food, genetic, dna, organism, gene, genes, engineering, fda, plant, added, unmodified, tomato, source, proteins, produce, organisms, one, new, labeling, vegetables, traditional, organic, know, ingredients, health, example, consumers, canola, bt, been, using, toxin, tomatoes, scientists, require, recombinant, quality, process, oil, modified, manipulation, look, levels, introduced, enzymes, consumer, because