Food Science and Technology of Genetic Modification | Free Essay Example

Food Science and Technology of Genetic Modification

Words: 560
Topic: Health & Medicine
Updated:

Genetically modified foods have elicited different reactions all over the world with some countries banning its use while others like the United States allowing its consumption. Thus, although the technology has been around for quite some time, most people have not yet embraced it especially the conservatives.

The arguments provided for and against the use of genetically modified foods are many and different since each of them appeals to logos, pathos, and ethos. The main supporting arguments appeal to ethos due to the numerous and consistent support the debate has received from the World Health Organization WHO) which sees genetic engineering as the solution to ending food problems worldwide as well as the fact that no significant threat from the foods has been reported or recorded by the organization (Lee 36).

The WHO is an authority in health matters worldwide and their stamp of approval to genetic engineering is enough to appeal to ethos.

Companies, countries, and organisations that produce GMOs appeal to pathos so as to gain more consumers. This entails appealing to people’s emotions by arguing that the use of GMOs will be able to solve the food crisis in the world. This is especially true for developing countries which are always hit by droughts and floods that lead to hunger. Thus, adaptation of genetically engineered foods is a sure means to solve the problem and in turn prevent more people from dying due to malnutrition and hunger (Donnellan 45).

Logos refers to the application of logic to given situations or arguments. The use of GMOs is justified since logically there is no threat known that is caused by the foods. The only threats are still based on this hypothesis and thus until proper investigations are done, completed and findings released, the most logical thing is to support the use of GMOs since they have more pros than cons (Morgan 23).

In evaluating the use of genetically modified foods, it is important to consider their pros against their cons. The use of these foods is said to produce more yields with minimal amounts of fertilizer, they also tend to grow, and breed faster compared to other natural means of growth and breeding that takes a long time.

Furthermore, foods that have been genetically engineered have been in use since the year 1996 and so far they have been no side effects reported on human beings.

However, the use of genetically modified foods has its drawbacks such as the potential of killing biological diversity of plants due to the use of a monoculture method to breed and grow these organisms. Furthermore, some of the genetically engineered foods contain high levels of novel proteins that have been found to be the causing agents of allergic reactions as well as other liver and kidney problems in rats that are still being studied (Campbell-Pratt 46).

In conclusion, the use of this technology to solve the global problem of climate change that has led to the shortage of food making people die from hunger and malnutrition due to the changing weather patterns is justified as long as the process is kept in check. Thus, if correctly used and applied genetic engineering can also help solve other problems apart from foods. Furthermore, as long as the process is kept in check its benefits outweigh the disadvantages, and thus it is beneficial to the society.

Works Cited

Campbell- Platt, Geoffrey. Food Science and Technology. Ames, IA: Blackwell, 2010. Print.

Donnellan, Craig. Genetic Modification (Issues). Independence Educational Publishers, 2014. Print.

Lee Byong. Fundamentals of Food Biotechnology. Montreal, QC: Wiley-VCH, 2012. Print.

Morgan, Sally. Superfoods: Genetic Modification of Food. Heinemann, 2011. Print.