Genetic Engineering in Food

Genetic engineering deals with the direct manipulation of the genes of an organism. Techniques like molecular cloning and transformation are used in genetic engineering. With the help of these techniques, the genetic structures and characteristics can be altered directly.

In molecular cloning, a DNA sequence is isolated and its multiple copies are obtained. This technique is often used in the amplification of DNA sequences. In case of the technique of transformation, a change is brought about in the genetic structure of a cell by introducing a foreign DNA into it.

A segment of DNA is a protein sequence. By changing this sequence, different versions of that protein can be obtained. Up till now, genetic engineering has been successful in improving crops and manufacturing medicines. Genetic engineering has also been harnessed in the alteration of genes in organisms to a certain extent to develop improved versions of the species.

Genetic Engineering in Food
Biotechnology is the term used for genetic engineering in food. As the name suggests, it is a technology, which is based on biology. It deals with agriculture, medicine and food science. Before 1971, this term was used in relation with the agriculture and food processing industries.

By the use of genetic engineering, genes can be transferred to a developed variety of crop to achieve higher yield. The transfer of genes, which impart the characteristic of greater yield, is critical. But it is also one of the most beneficial applications of genetic engineering in food.

Biotechnology can be used to improve the nutritional value of certain foods. This is indeed an application of great potential. Along with the improvement in the nutritional value, a better taste can be imparted to foods by genetically engineering them. This will require the use of biotechnology to slow down the process of food spoilage. This can result in fruits and vegetables with a higher shelf life. Perishability of foodstuffs can be reduced to a great extent, thus giving a boost to the agriculture and food industry.

Recently, researchers have identified a plant gene called At-DBF2, which when inserted in tomato and tobacco cells, increases their endurance to harsh soil and climatic conditions. It is often seen that certain types of soils or particular kinds of climate that characterize certain regions, are reasons of less growth of crops there. This limitation can be overcome by the genes, which impart withstanding capacity to crops. Similarly, it is good if genetic engineering can reduce the dependability of crops on fertilizers. Genetic engineering can make the plants tolerant to herbicides and resistant to the harmful insects and pests.

Genetic engineering can be used to produce new substances such as proteins or other nutrients in food. Foods can be genetically modified to increase their medicinal value. Researchers see edible vaccines as a potential use of genetic engineering in food. This will give rise to homegrown vaccinations and easily available medicines. The costs incurred in their transportation and other costs involved will substantially reduce, leading to cost-effectiveness in medications. For example, corn has been engineered to produce pharmaceuticals.

Criticism on Genetic Engineering in Food
The darker side of genetic engineering in food reveals that the processes involve great usage of herbicides and contamination of genes in crops. Horizontal gene transfer and recombination can give birth to new pathogens. It may introduce virulency among pathogens. If certain resistance genes get spread among the harmful bacteria themselves, we may waste our defenses to diseases. By genetically engineering food, we are in a way, ignoring the possibility that the transgenic life forms could be harmful.

Genetically engineered crops may supersede the natural weeds, thus hampering the originality in nature! Genetic engineering in food can prove dangerous to other weeds and natural organisms. The self-replication of genetically modified life forms will render us helpless in controlling their production and growth.

If not done with great care, genetic engineering in food can cause negative side effects. It can lead to undesirable mutations in genes. It may produce allergies in crops. Moreover, in case of genetically modifies seeds, all of them are identical in their genetic structure. This might cause a widespread failure of crop due to a pest attack. Some argue that in refining the appearance and taste of food, its nutritional value can be compromised.

This makes us realize that the seemingly rosy picture of genetic engineering in food can be thorny as well. Genetic engineering should be used with responsibility. High standards should be exercised to ensure safety in the genetically engineered foods. The bottom line is that before we indulge into anything, we must have a clear understanding of the subject. Gaps in the realization of the subject leave us at the risk of potentially harming the life on the earth. DNA is after all a nature's creation. Understanding it to an extent that we can manipulate it is not that easy. Nature’s beauty lies in the intricacies of its creations!