Bioengineering

Definition

Bioengineering refers to the process of altering the genetic makeup of food crops and animals to achieve specific traits, such as pest resistance or increased yield.

Scientific / Technical Definition

Bioengineering in the context of food refers to the application of genetic engineering techniques to modify the DNA of organisms, resulting in genetically modified organisms (GMOs) that possess desirable traits. This can involve inserting, deleting, or modifying genes within a plant or animal to enhance certain attributes like nutritional content, growth rate, or resistance to environmental stresses.

Benefits

• Increased crop yield and productivity.
• Enhanced nutritional content of food.
• Improved resistance to pests and diseases.
• Reduction in the need for chemical pesticides.
• Potential to address food shortages in underdeveloped regions.

Examples

• Genetically modified corn designed to resist insects.
• Soybeans engineered to tolerate specific herbicides.
• Golden rice enriched with beta-carotene to address Vitamin A deficiency.

Additional Information

• Known issues: There are debates about the long-term effects of consuming genetically modified foods on human health and the environment. Some concerns include potential allergenicity and gene transfer to non-target species.

Related Terms

• Genetically Modified Organism (GMO)
• Genetic Engineering
• Non-GMO Foods
• Selective Breeding

References

• Genetically engineered crops: Experiences and prospects.
• Safety of genetically engineered foods: Approaches to assessing unintended health effects.