Genetic food modification is the laboratory process of artificial alteration of the genes in the DNA of a food crop or organism majorly used for human consumption, using the novel science and biological techniques based on the molecular and structural composition of food crops or organisms (Freedman 4). Genes carry genetic information that is key determinants of the trait that an organism will have; traits like color, disease tolerance, disease susceptibility, among other traits. Through recombinant DNA technology, the gene makeup of an organism and characteristics can be altered or be injected in another organism. With the knowledge that modification ...
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