LEC 20 MASS PRODUCTION OF FOODS + LEC 24 Molecular & Biological Processes in Foods: Food Biotechnology

Why McDonalds?

has grown to a network of well over 30,000 locations in more than 100 countries.
- Consistency
- Innovation
- resiliency

what are we made of?

• cell

• chromosome

• DNA

Genetic Engineering

the artificial manipulation, modification, and recombination of DNA in order to modify an organism or population of organisms

Fear generated by misinformation

example: fish genes in my tomatoes

If genetically modified foods were properly labeled, I
could still eat tomatoes,” was the angry remark. I was
puzzled by this, but the gentleman went on to clarify. “I
have a fish allergy,” he said, “and I have no way of
knowing which tomatoes have been modified with fish
genes, so I just don’t eat any tomato products.” He need
not have worried.

There are no fish genes in tomatoes,
and if there were, the tomatoes would have to be so
labeled according to existing regulations.

How farmers made genetically modified foods

• farmers have improved their crops by crossbreeding plants that have
  good traits.

• They take pollen from one plant and add it to the flowers of another plant to produce a plant with the traits they want.

• But cross-breeding is slow and unreliable

almonds

• used to be able to kill humans from cyanide

• in history some almond trees developed a mutation so that they lacked the cyanide-producing chemicals

broccoli

• man made

• result of the selective breeding of wild cabbage plants

older techniques & new

• Older techniques: conventional
  crossbreeding- require several
  generations to achieve particular
  trait

• NEW:
  Scientists can take a gene from one living thing and put it directly into another plant or animal.

• changes can be made more precisely in a much shorter time period

bt insecticides

• considered “natural insecticides” popular with organic farmers

• differ from most conventional insecticides because they are toxic to only a small range of related insects

GM corn is…

not considered organic

how common are Genetically modified foods?

• Seedless watermelons, for instance,
  are not GMOs.

• Ingredients derived from genetically
  modified corn, soy, sugar beets and
  canola are used in a wide variety of
  foods including cereal, corn chips,
  veggie burgers and more.

Genetically Modified Foods advantages

• Scientists say the new techniques have created crops that are pest-proof, disease resistant and more nutritious.

• EX: a rice has been modified so it gets an extra boost of vitamin A from a daffodil gene. The rice was made for those who don’t get enough vitamin A in their diet.

• golden rice is a type of GM rice w large amount of Vit A b/c beta carotene

aquadvantage salmon

• FDA determined that food from AquAdvantage Salmon is as
  safe to eat and as nutritious as food from other non-GE Atlantic salmon

Myth: GMOs contribute to the cause of certain life threatening illnesses and food allergies

• More than 1,700 studies prove that GMOs are safe to eat, and there is
  no scientific evidence that they are harmful to human health

• no effects on human health have ever been attributed to the consumption of GMOS

Myth: GMOs are not thoroughly tested

• Fact: GMOs must undergo extensive testing before being approved
  for sale. Foods from genetically modified plants are subject to a far
  higher level of regulatory oversight and of scientific requirements
  than traditionally bred plants.

• Truth: GMOs are certainly no exception to these standards and
  undergo more rigorous safety assessments than non-GMO varieties. It typically takes seven to 10 years of research, development, and
  testing before a GMO can be approved for sale. The science-based
  evaluation process ensures that approved GMOs are safe for humans,
  animals, and the environment.

Myth: GMOs are nutritionally inferior to their non-GMO counterparts.

• no nutritional difference between GMO and non-GMO foods

• just as nutritious

Arctic Apples

the juiciest newcomer to produce aisles.
– special ability to resist browning after being cut
– which protects its flavor and nutritional value.
– Browning also contributes to food waste by causing unappealing bruising on
perfectly edible apple

innate potato

• genetically engineered to reduce the amounts of a potentially harmful ingredient in french fries and potato chips

• acrylamide- chemical suspected of causing cancer in people: DNA is altered so that less of a chemical is produced when potato is fried

• innate potato because it does not contain genes from other species like bacteria

cheese in the U.S

• up to 80-90% of cheese in the U.S is made using chymosin that is generated by genetically engineered bacteria

• although genetically engineered bacteria are used as a processing aid to produce chymosin, there are no GMOs in your cheese

Almost every fruit, vegetable, or crop grown today has been

some way genetically modified