There are numerous discussions about the development and use of modern biotechnology, especially about the safety of genetically modified foods. Benefits for human health, as well as risks can be divided into four categories: 1. Benefits: - Increased food safety - Enhanced nutritional composition of foods - Food with even more health benefits - Reduction of certain chronic diseases related to diet By the application of genetic engineering, organoleptic properties and expiration date of certain grains were able to improve. Delaying the rotting process of fruit and vegetables provides better quality, taste, color and texture. With the help of genetic engineering it is possible to create foods with greater amount of minerals, vitamins and antioxidants. Also, by increasing crop yields deforestation is prevented, and, the most important for the developing countries, economic development is accelerated. For developing countries, particularly useful is growing beans resistant pathogens, virus-resistant papaya, cotton, and rice enriched with vitamin A. The production of certain vaccines for oral use is also important, which would be cheaper, easier to store and less stressful to use than the previous ones, and would be used for prevention of diarrhea, cholera and hepatitis B. On the other hand, for many researchers, … Continue reading →