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The journal receives submitted manuscripts via email only. Please submit your research paper in .doc or.pdf format to the submission email: ijlbpr@ejournal.net.
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The journal publishes full research papers. So only full paper submission should be [Read More]

Editorial—Genetically Modified Foods: An Insight

Raaz Maheshwari
Department of Chemistry, SBRMGC (MDSU), Nagaur, Rajasthan-341 001, India
Abstract—What are GM foods? Genetically modified foods are derived from genetically modified organisms. Genetically modified organisms have had specific changes introduced into their DNA by genetic engineering, using a process of either Cisgenesis or Transgenesis. These techniques are much more precise than Mutagenesis (mutation breeding) where an organism is exposed to radiation or chemicals to create a non-specific but stable change. Other techniques by which humans modify food organisms include selective breeding (plant breeding and animal breeding), and somaclonal variation. GM foods were first put on the market in the early 1990s. Typically, genetically modified foods are transgenic plant products: soybean, corn, canola, and cottonseed oil, but animal products have also been developed. In 2006, a pig was controversially engineered to produce μ-3 fatty acids through the expression of a roundworm gene. Researchers have also developed a genetically-modified breed of pigs that are able to absorb plant phosphorus more efficiently and as a consequence the phosphorus content of their manure is reduced by much as 60 percent. Critics have objected to GM foods on several grounds, including perceived safety issues, ecological concerns, and economic concerns raised by the fact that these organisms are subject to intellectual property law. 

Cite: Raaz Maheshwari, "Editorial—Genetically Modified Foods: An Insight," International Journal of Life Sciences Biotechnology and Pharma Research, Vol. 1, No. 3, pp. 1-5, July 2012.
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