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Genetically Modified Food (GMF) and its Challenges

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Recent Advances in Food Biotechnology


Within the next 35 years, the earth’s global population is estimated to reach 9 billion. Satisfying all 9 billion people’s nutritional requirements will be challenging by using conventional farming and breeding techniques. The main focus in this article will be on the significance, hazards, and consumer perception of genetically modified food (GMFs). Since GM food offers superior quality, gives a higher yield, and can be grown in a variety of environmental conditions compared to conventionally grown foods, they are the only way to meet the ever-growing food demand. Recombinant DNA technology is combining genes from different organisms, and the subsequent product is “transgenic” and genetically modified (GM). GMFs are produced by incorporating the desired genes into the host genome using techniques of genetic engineering and, thus, inducing desired changes in the host. However, the practice of biotechnology has also raised concerns about its potential risks to the environment as well as to human beings. Controversies and public concerns surrounding GM food mainly focus on human and environmental safety, consumer perception, ethics, and food security. Therefore, the production of GMF pays particular attention to the quick and lifelong effects due to GMF such as allergies, production of lethal agents, and endurance to antibiotics. In this paper, we have summarized up-to-date knowledge about the GMF production methodology, recent genetics-related technological developments, and its impact in the field of agriculture and have also addressed major topics such as safety and environmental concerns, health hazards, and religious issues regarding GMF.

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Singh, S., Kaur, R. (2022). Genetically Modified Food (GMF) and its Challenges. In: Kumar, A., Patruni, K., Singh, V. (eds) Recent Advances in Food Biotechnology. Springer, Singapore.

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