This document discusses genetically modified foods and their potential benefits and risks. It begins by defining food biotechnology as the application of recombinant DNA technology to plants or microorganisms. Some key benefits mentioned include using GM foods to address issues like rising world population and decreasing farmland, as well as making crops more resistant to diseases, temperature, salt, and improving nutrition. However, risks discussed include insects becoming resistant to pesticides, loss of biodiversity, potential allergies and health issues. The conclusion acknowledges that GM foods are a "double edged sword" with both benefits and risks, but that the benefits currently outweigh the risks.