EMERGING TECHNOLOGIES IN FOOD SCIENCE
GENETICALLY MODIFIED ORGANISMS
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
Larger Organism
|
|
|
To make it more appealing
|
|
|
To give it a longer shelf life
|
|
|
All of the above
|
Detailed explanation-1: -Genetically engineered crops produce higher yields, have a longer shelf life, are resistant to diseases and pests, and even taste better.
Detailed explanation-2: -Some benefits of genetic engineering in agriculture are increased crop yields, reduced costs for food or drug production, reduced need for pesticides, enhanced nutrient composition and food quality, resistance to pests and disease, greater food security, and medical benefits to the world’s growing population.
Detailed explanation-3: -Modifications are made to the genetic makeup of microorganisms to either produce a new protein or other food ingredient, to improve/enhance the production of an existing protein/ingredient, or to tailor the characteristics of an existing protein to a new application.
Detailed explanation-4: -For example, cornstarch can be made with GMO corn and sugar can be made with GMO sugar beets. Corn: Corn is the most commonly grown crop in the United States, and most of it is GMO. Most GMO corn is created to resist insect pests or tolerate herbicides.