Call Prefix : PR-M

Call Suffix : 1996

Call Cutter : BIC322

Location : SEARCA Library

Format : Printed

Publication Date : October 1996

Summary : This three-page document outlines basic information about genetic engineering and key issues associated with this new technology. After reviewing scientific data, past studies and policy issues regarding genetically engineered foods, the Institute of Food Technologists (IFT) has concluded that: 1) Food production, biology-based strategies such as genetic engineering are the most promising approaches available to increase food production and improve the characteristics of plants; 2) Environment: a) genetic engineering in agriculture is compatible with environmental conservation and protection and with sustainable methods of agricultural production because it takes advantage of biological control mechanisms already adapted to nature; b) genetic engineering techniques used in plant breeding are most likely to reduce the need for synthetic chemical pesticides and hence offer safer strategies for pest and disease control; 3) Food safety, safety of foods developed using genetic engineering techniques is adequately assured by the science-based risk assessment procedures used by the FDA and developers.