Literature review on Genetically Modified (GM) foods

• Main Author: Wee, Hui Jia
• Other Authors: Yu Chin-Wen Kenneth
• Format: Final Year Project
• Language: English
• Published: 2015
• Subjects: DRNTU::Science::Biological sciences
• Online Access: http://hdl.handle.net/10356/65712
• Institution: Nanyang Technological University

Genetically Modified (GM) foods are becoming more ubiquitous in our daily life and is commonly found. The most common are corn, soybeans, potatoes, canola, alfalfa and tomatoes as both fresh produce and as ingredients for various processed food. GM foods are made using biotechnology techniques and in this case, it is genetic engineering. The technique of genetic engineering will be discussed in this review. Furthermore, this review will also elaborate on five different GM food crops that have been approved for human consumption. They are the Golden Rice, Bt. Corn (Pest Resistance), Flavr Savr Tomatoes, GM Potatoes and GM Cassava. These GM crops have specific benefits. The status and acceptance of GM food in Singapore and its general pro and cons of GM food, and its ethical concern will also be discussed.