Abstract
Biotechnology has been used for centuries, but it is only the newest form of biotechnology or “genetic engineering” that has enabled scientists to transfer traits between different species. Potential benefits of biotechnology include increased crop and livestock productivity, enhanced nutrient availability and composition, and improved pest and disease control. However, there are also health and environmental risks, as well as social, economic, and ethical issues that need to be addressed. Professionals need more information on biotechnology in order to effectively educate consumers. Regulatory policy regarding genetically engineered foods is controversial and unresolved. Premarketing notification, testing, and labeling are needed to deal responsibly with biotechnology.
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