Anmar Nazar Hasan ALALOSI / Food Science 

Genetically modified foods are foods produced from living organisms that have undergone genetic changes using genetic engineering methods. Genetic engineering technologies work by introducing new traits in addition to greater control over traits when compared to traditional selection methods to improve traits and select desired mutations in organisms.

The discovery of DNA by Watson and Crk and the improvement of genetic technology in the twentieth century played a crucial role in the development of genetic transformation technologies. It was first approved in 1988 for the use of enzymes produced by genetically modified microbes in food manufacturing. Rennet (renase) produced by genetically modified organisms was used in a few countries in the 1990s. Commercial sale of genetically modified foods began in 1994, when Calgene Corporation marketed long-term storage-tolerant tomatoes. Most of the food adjustments have mainly focused on economically viable crops that are in high consumer demand such as soybeans, maize/corn, canola and cotton. Genetically modified crops have been transformed into crops that are resistant to weed pathogens and to improve their nutritional properties. Golden rice production in 2000 saw further improvement in the nutritional value of genetically modified foods. GM cows were developed carrying human genes, although it resolved the production approval bug in 2015 but was not on the market. , the GM salmon was the first GM animal approved for human consumption and the only animal approved for commercial production, sale and consumption by the Food and Drug Administration. Crop traits are often improved, for example improved nutrient level, pest resistance, weed resistance, product ownership of beneficial and therapeutic substances, and transfer to target organisms, providing these organisms with high viability and productivity. This gives the food specific features that suit the taste and needs of consumers. The application of genetically modified foods also brings with it some potential risks, including the negative impact of genetically modified genes on humans and pollutions on the surrounding environment. These concerns lead to different attitudes towards genetically modified food products. There is scientific consensus that currently available food derived from genetically modified crops does not pose a risk to human health as it does in conventional foods, but each genetically modified food must be tested on a case-by-case basis before it is brought to the market and approved as a safe food item. healthy. However, the possibility that these foods will have negative effects in the long term is also contained, and this is subject to the influence of international manufac