Genetically Modified Food
A food is considered genetically modified when its genetic makeup is altered in some way as a result of the use of recombinant DNA biotechnological procedures. These changes result in the expression of attributes not found in the original. Examples include delayed-ripening tomatoes and pest-resista...
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2014-11-01
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| Series: | EDIS |
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| Online Access: | https://journals.flvc.org/edis/article/view/131976 |
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| _version_ | 1823868283126808576 |
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| author | Keith R. Schneider Renée Goodrich Schneider Susanna Richardson |
| author_facet | Keith R. Schneider Renée Goodrich Schneider Susanna Richardson |
| author_sort | Keith R. Schneider |
| collection | DOAJ |
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A food is considered genetically modified when its genetic makeup is altered in some way as a result of the use of recombinant DNA biotechnological procedures. These changes result in the expression of attributes not found in the original. Examples include delayed-ripening tomatoes and pest-resistant or herbicide-tolerant crops. Genetic modification can be used to improve crop yields, reduce insecticide use, or increase the nutritional value of foods. This revised 5-page fact sheet answers questions consumers might have about genetically modified food. Written by Keith R. Schneider, Renée Goodrich Schneider, and Susanna Richardson, and published by the UF Department of Food Science and Human Nutrition, November 2014. (Photo: iStock/Thinkstock.com)
FSHN02-2/FS084: Genetically Modified Food (ufl.edu)
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| format | Article |
| id | doaj-art-65c6fb5f0f544645995ea2cdfc5af497 |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2014-11-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-65c6fb5f0f544645995ea2cdfc5af4972025-02-08T06:00:06ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092014-11-0120149Genetically Modified FoodKeith R. Schneider0Renée Goodrich Schneider1Susanna Richardson2University of FloridaUniversity of FloridaUniversity of Florida A food is considered genetically modified when its genetic makeup is altered in some way as a result of the use of recombinant DNA biotechnological procedures. These changes result in the expression of attributes not found in the original. Examples include delayed-ripening tomatoes and pest-resistant or herbicide-tolerant crops. Genetic modification can be used to improve crop yields, reduce insecticide use, or increase the nutritional value of foods. This revised 5-page fact sheet answers questions consumers might have about genetically modified food. Written by Keith R. Schneider, Renée Goodrich Schneider, and Susanna Richardson, and published by the UF Department of Food Science and Human Nutrition, November 2014. (Photo: iStock/Thinkstock.com) FSHN02-2/FS084: Genetically Modified Food (ufl.edu) https://journals.flvc.org/edis/article/view/131976FS084 |
| spellingShingle | Keith R. Schneider Renée Goodrich Schneider Susanna Richardson Genetically Modified Food EDIS FS084 |
| title | Genetically Modified Food |
| title_full | Genetically Modified Food |
| title_fullStr | Genetically Modified Food |
| title_full_unstemmed | Genetically Modified Food |
| title_short | Genetically Modified Food |
| title_sort | genetically modified food |
| topic | FS084 |
| url | https://journals.flvc.org/edis/article/view/131976 |
| work_keys_str_mv | AT keithrschneider geneticallymodifiedfood AT reneegoodrichschneider geneticallymodifiedfood AT susannarichardson geneticallymodifiedfood |