This page was created by undergraduate students as a course assignment for a GMO seminar.
Using GM to Enhance Nutrition
permission pending from
U.S. Department of Agriculture
In the past, genetic modification has mostly been used to increase crop yields by combatting weeds and pests. Scientists are currently researching genetic modification which will not only increase yields, but also enhance crop quality. Research is underway to improve the nutrition and utility of a variety of widely-used products. Examples of this sort of modification include enriching foods with vitamins and minerals, reducing undesirable components (such as allergens and caffeine), and modifing micronutrient (fat, carbohydrate, protein) compositions. While such modifications may seem entirely beneficial, there are some potential drawbacks. This site examines these examples of new GM crops, and discusses their advantages and disadvantages.
To learn about these specific topics in depth:
Genetically Altering Micronutrient Composition of Staple Crops in Developing Countries
GM Oils: A Source of Omega-3 Fatty Acids
GM Coffee: Costs and Benefits
Created by Ashley Cain, Will Greendyke, and Leigh Anne Hoskins
Last updated 4/14/04
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