Genetically Modified Foods: What we should know

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Genetically Modified FoodsWhat we should know

• Koushik Seetharaman
• Department of Food Science
• The Pennsylvania State University
• Koushik_at_psu.edu 814-865-5644

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Prelude

• Past experiences
• Research at Iowa State University
• Consultant in food industry
• PhD from Texas AM University

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Research Focus

• Cereal grains
• Grain quality
• Cereal-based ingredients
• Processing of cereal-based foods

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Extension Focus

• Work with cereal-based industry in PA
• Baking companies
• Pretzel companies
• Ingredient manufacturing companies
• Develop information materials and courses for the
  cereal-based industry as needed
• Translate research into applications to assist
  the industry as needed

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Cereal-Based Processing Industry in PA (1992)

• 3rd largest processing state
• 2nd largest in potato chips and salty snacks
• 3rd largest in breads, rolls and cakes
• 3rd largest in cookies and crackers
• 4th largest in pasta and noodle production
• Many small and medium-sized companies

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Genetically Modified Organisms/ Foods

• What is it?
• How are they created?
• Prevalence
• Benefits
• Issues

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Definitions

• Any food that has been made from genetically
  altered plants or animals
• Genetic alteration Altering gene/s using
  recombinant technique
• Gene Small segment of DNA that codes for a
  specific protein
• Recombinant technique (rDNA) Methods used to
  alter gene/s

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How are GMOs created

• Identify a beneficial gene
• Cut it out from the DNA
• Insert it in-vitro into DNA of another organism
  (Agrobacterium)
• Insert altered DNA in-vivo into the receiving
  organism (plant) using one of many techniques
• Hope it works!

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Agrobacterium A Common Technique

• A bacterium in nature that invades plants,
  transfers its DNA into the plant to produce food
  for its survival
• This feature is used by geneticists
• Creation nonpathogenic strains of Agrobacterium
• Insert gene of interest into this strain of
  bacterium and let it work its charm!

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DOMESTICATION OF MODERN DAY CROPS
TEOSINTE TO MAIZE
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Is Genetic Engineering Different from Traditional
Breeding?

• Yes!
• Specific gene/s from any source can be
  introduced and is faster
• No!
• Traditional breeding also involves gene transfer
  but thousands of genes, good and bad, are moved

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GMO Prevalence in Agriculture (Acreage in 2000)

• 25 of corn, USA
• 54 of soybean, USA
• 61 of cotton, USA
• 70 of canola (rapeseed), Canada
• 90 of soybeans, Argentina
• 10-30 of soybeans, Brazil

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Prevalence in Foods

• Source ingredients produced from genetically
  altered crops
• Oil and proteins from soy
• Starch and oil from corn
• Tomato paste products
• 60 of foods purchased from supermarket have
  ingredients from genetically altered crops

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Benefits

• Input traits
• Targeted control of pests, weeds and pathogens
• Reduced use of chemicals in agriculture
• Increased yields
• Ability to utilize saline or arid lands for
  agriculture

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Input Trait Modified Crops
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Benefits

• Output traits
• Improved quality of proteins, starch, oils
• Reduction or elimination of allergens and toxins
• Carrier for edible vaccines
• Increased absorption of essential nutrients
• Improve shelf life and quality of fruits and
  vegetables

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Output Trait Modified Crops
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Issues

• Ethical
• Playing God?
• Environmental
• Genetic drift and impact on ecosystem
• Safety
• Allergens, toxins, antibiotic resistance
  development
• Proprietary nature of technology

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Conclusion

• Possibilities are endless using this technology
• Issues exist and need to be addressed
• Further research to continue to address consumer
  concerns
• Knowledge is important to have an informed
  discussion

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Some Links

• http//www.usda.gov/agencies/biotech/index.html
• http//www.ift.org/resource/policy/biotechreport.s
  html
• http//www.scisoc.org/aacc/MEETING/Biotechsymposiu
  m00
• http//www.foe.co.uk/campaigns/food_and_biotechnol
  ogy/gm_food/
• http//www.greenpeace.org.uk/contentlookup.cfm?Sit
  eKeyParamGMFoods1