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Application of genetically modified technology in food
- 1 China Medical University,
* Author to whom correspondence should be addressed.
Abstract
At present, the arable land area in China is continuously decreasing, but the population is steadily increasing, and the demand for food quality among people is also increasing. Genetically modified food, with its high yield, disease and insect resistance, high survival rate, and excellent quality, will be rapidly developed, and the development prospects of genetically modified food are bright. Compared with non-genetically modified foods, genetically modified foods have similar nutrition, equal safety, and excellent quality. It will bring greater economic benefits. With the development of the times, science and technology are constantly changing, and genetically modified engineering is gradually entering our lives, affecting our lives. Food is one aspect of it. The application of genetically modified technology in food is increasingly attracting people's attention. The research method used in this article is a literature review, which studies the benefits and disadvantages of genetically modified technology on food, as well as the advantages and disadvantages of genetically modified technology on food, and our measures. Advantages: Increase crop yield and quality, and improve nutritional value. Disadvantages have an impact on human health or the management and use of genetically modified foods, the following targeted measures can be taken: strict safety assessment and supervision, strengthening research and development, etc. The conclusion of this study is to continue to refine genetically modified technology and comprehensively strengthen the regulation of genetically modified foods, to benefit humanity better. The study provides suggestions about public health security, food safety, and supply, accumulation of scientific knowledge
Keywords
Genetically modified technology, food, human
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Cite this article
Yan,K. (2024). Application of genetically modified technology in food. Theoretical and Natural Science,33,261-266.
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Volume title: Proceedings of the 2nd International Conference on Modern Medicine and Global Health
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