Genetically modified foods are foods that have had their DNA altered using genetic engineering techniques. The first GM food, a tomato, was commercially sold in 1994. Most early GM foods focused on cash crops like soybeans, corn, and canola, modifying them for herbicide and pest resistance as well as improved nutrients. There is scientific consensus that currently available GM foods are safe to eat, but some oppose GM foods due to safety concerns, environmental impacts, and issues around corporate control of GM seeds and animals. GM plants are created in a lab by adding or removing genes to produce desired traits like insect or virus resistance, herbicide tolerance, or altered nutritional content. Controversies around GM foods involve labeling, regulation, scientific objectivity

1. Genetically modified
food
Student:Stoica Elena-Iulia
Grupa 8218
Prof. Dr.:Frumuselu Mihai

2. Genetically modified foods (or GM foods) are
foods produced from organisms that have
had specific changes introduced into
their DNA using the methods of genetic
engineering.

3. Commercial sale of genetically modified crops
began in 1994, when Calgene first marketed
its Flavr Savr delayed ripening tomato.To date,
most genetic modification of foods have
primarily focused on cash crops in high demand
by farmers such as soybean, corn, canola,
and cotton seed oil. These have been
engineered for resistance to pathogens and
herbicides and better nutrient profiles. GM
livestock have also been experimentally
developed, although as of November 2013 none
are on the market.

4. There is broad scientific consensus that food on
the market derived from GM crops poses no
greater risk to human health than conventional
food.However,opponents have objected to GM
foods on several grounds, including safety
issues, environmental concerns,
and economic concerns raised by the fact that
GM seeds (and potentially animals) that are
food sources are subject to intellectual
property rights owned by corporations.

5. Method of production
Genetically engineered plants are generated in a
laboratory by altering their genetic makeup and are
tested in the laboratory for desired qualities. This is
usually done by adding one or more genes to a
plant's genome using genetic engineering techniques.
Most genetically modified plants can be modified in a
directed way by gene addition (cloning) or gene
subtraction (genes are removed or inactivated). Plants
are now engineered for insect resistance, fungal
resistance, viral resistance, herbicide resistance,
changed nutritional content, improved taste, and
improved storage.

6. Controversies
The genetically modified foods controversy is a dispute over
the use of food and other goods derived from genetically
modified crops instead of from conventional crops, and
other uses of genetic engineering in food production. The
dispute involves consumers, farmers, biotechnology
companies, governmental regulators, non-governmental
organizations, and scientists. The key areas of controversy
related to GMO food are whether GM food should be
labeled, the role of government regulators, the objectivity
of scientific research and publication, the effect of GM
crops on health and the environment, the effect on
pesticide resistance, the impact of GM crops for farmers,
and the role of GM crops in feeding the world population.

7. Detection
• Testing on GMOs in food and feed is routinely
done using molecular techniques like DNA
microarrays or quantitative PCR. These tests can
be based on screening genetic elements (like
p35S, tNos, pat, or bar) or event-specific markers
for the official GMOs (like Mon810, Bt11, or
GT73). The array-based method
combines multiplex PCR and array technology to
screen samples for different potential
GMOs,combining different approaches (screening
elements, plant-specific markers, and event-
specific markers).

8. The end