Biotechnology and Gmo Foods

Fish, Kyle D., et al. "Prospects and challenges for cell-cultured fat as a novel food ingredient." Trends in food science & technology 98 (2020): 53-67. https://doi.org/10.1016/j.tifs.2020.02.005

The article concentrates on the technology influencing the development of GMO foods. The masterpiece covers the outcomes of biotechnology on food production, which is characterized by varied benefits, including perpetual food production and adequacy. Application of biotechnology results in manufacturing foods and fat contents characterized by low cholesterol content. The authors argue that low cholesterol level is a healthier benefit than other fats that non-biotechnological strategies produce. The health-beneficial products of biotechnology, such as the production of cholesterol-free fats, significantly reduce the chances of contracting or ailing from different health implications such as high blood pressure.

However, apart from the beneficial characteristics, the article discusses that producing GMO foods is associated with varied health risks. Fish et al. bring out the dietary and health implications of the recurrent use of GMO foods. This argument is a significant warning to the nations and people still applying biotechnology tactics to manufacture food products. Substantially alterations by biotechnology activities influence the safety of genetically modified foods for human consumption. Biotechnological activities during the production of GMO foods entail a lot of genetic mutations in the eth insertion region, which pose severe jeopardies to the human body.

Francese, Christian Federico, and Guillermo Folguera. "Simplified knowledge, technoscience and risk omission. 39.2 (2018): 5-28.

The article defines Genetically Modified Organisms (GMOs) or genetically modified organisms as creatures whose genetic material has been transformed using biotechnology or genetic engineering. The author discusses that biotechnology changes the phenotype of an organism and alters its genetic makeup through gene recombination or simple mating. GMOs range from micro-organisms, such as yeast and bacteria, to plants, fish, insects, and mammals. The biotechnological activities introduce novel traits into varied species to enhance the degree of resistance to environmental conditions, pests, and diseases. Resistant organisms are vital and guarantee survival and reproduction. The genetic modification of crops is essential in enhancing their nutritional value and quantity of produce. The article presents conflicting arguments about whether genetically modified crops are beneficial or hazardous to human health and the environment. With every suspected GMO health jeopardy, there are counterarguments either suggesting that GMOs avail more benefits than harms or opposing the health hazard claims. The most distinguished GMO jeopardies to humans include the potential progression of allergens to GMO-linked crops.

Gatew, H., and K. Mengistu. "Genetically modified foods (GMOs); a review of genetic engineering." J. Life Sci. Biomed 9.6 (2019): 157-163.

The author argues that the immense biotechnology activities cover the entire human life spectrum, which is significant for meeting ever-increasing human needs, such as producing adequate amounts of food to eradicate hunger and affiliated health challenges. The article demonstrates that the human population is at an anxious interval where people encounter unprecedented threats to health and the environment; on the other hand, there is an opportunity of altering how people do different things, such as growing food crops. However, this deliberate genetic modification of food and the overall outcomes are becoming a bone of contention globally. Although commercial biotechnology activities characterize myriads of benefits, genetically modified foods threaten human health and the environment. These biotech activities alter or displace vital genes that significantly control food crops' and livestock' valuable nutritional constituents. In this view, the authors consider the necessity of different nations' biosafety governing models being sufficiently stringent to gauge the feasibility of genetically modified foods in controlled and contained environments for the potential risks they can pose to humanity and the environment.

Ranjha, Muhammad Modassar Ali Nawaz, et al. "Applications of Biotechnology in Food and Agriculture: a Mini-Review." Proceedings of the National Academy of Sciences, India Section B: Biological Sciences (2022): 1-5.

Ranjha, Muhammad Modassar Ali Nawaz, et al. refer to biotechnology that influences the production of GMO foods as extensive scientific expertise utilizing modern technologies to execute biological procedures, organisms, and cellular components. The clinical novel tools, industry, and associated products that biotechnologists develop are useful in research and agricultural-related fields concerned with meeting human needs. The authors regard biotechnology as an ancient civilization that has been in constant progress and significantly availing the foods people treasure and the pets they love. Utilizing artificial selection for crops and animals has been significant in producing agricultural-related products, including genetically modified foods that subsequently supplement the little consumables that the natural environment produces. The author equates the technology responsible for manufacturing GMO foods to that which produces vaccines that protect people from various ailments. These biotech activities alter vital genes that significantly control the valuable nutritional constituents of food crops and livestock. Therefore, the commercial potential of biotechnology, which is the root of GMOs, is immense since it is a strategic way of increasing crop yields through the introduction of high-yielding genetically modified foods varieties resistant to biotic and abiotic stresses. This article summarizes the varied applications of biotechnology in the food and agriculture industry.

Works cited

Fish, Kyle D., et al. "Prospects and challenges for cell-cultured fat as a novel food ingredient." Trends in food science & technology 98 (2020): 53-67. https://doi.org/10.1016/j.tifs.2020.02.005

Francese, Christian Federico, and Guillermo Folguera. "Simplified knowledge, technoscience and risk omission. 39.2 (2018): 5-28.

Gatew, H., and K. Mengistu. "Genetically modified foods (GMOs); a review of genetic engineering." J. Life Sci. Biomed 9.6 (2019): 157-163.

Ranjha, Muhammad Modassar Ali Nawaz, et al. "Applications of Biotechnology in Food and Agriculture: a Mini-Review." Proceedings of the National Academy of Sciences, India Section B: Biological Sciences (2022): 1-5.