Today’s genetic engineering processes, especially those used on food crops, are the subject of much contentious debate. Much of that debate centers on the assertion that the process is “unnatural” and therefore the result of the technology is inherently dangerous. Opponents use frightening images of “Frankenfoods” and assert “natural” heirloom varieties are the only plants man was meant to eat. In this four-part series, Kevin Folta, Ph.D., examines the development and uses of high-performance plants through the lens of science.
View the original article here: Part 3: Transgenic Biotechnology – Food Product Design
