[Teacher’s Name]
[Class Name/Period]
[Date (January 1, 2012)]
Genetic Engineering is a technique in biotechnology in which the genetic character of cell is changed and the genes are moved beyond boundaries to yield different organisms. These techniques consist of refined manipulations of genetic material, other natural significant chemicals, and use the Recombinant Nucleic Acid (RNA) to generate new combinations of genetic material that is integrated either by vector system or through micro-injection. As stated by Nicholl (20), the most obvious is that the gene has to encode the information for the particular protein (or RNA molecule). The genes are created by DNA that is originated in the chromosomes in the cell nucleus. Whatever type of cell makes the protein, bacterial, fungal, plant, snake, or human, it will be the same (Levine, 11)
Genetic Engineering has its own advantages and disadvantages. This technology has been applied in the food production too early and the health effects of using this technique on humans is yet unidentified. According to the U.S.Food and Drug Administration, there is no reason for concern about eating genetically engineered foods (Smith, 48). I would also support that the genetically modified food is safe to eat, disease resistant, and can be a better prospect in the food starved nations as this technology can increase food supply. It surprises me to know that many Americans are yet unaware about the consumption of the genetically modified food every day. The common genetically modified foods are the maize, soybeans, cotton, and the rapeseed oil. Though I am aware that the genetically modified food has its own risks like the antibiotic resistance, modifies the healthy content of the crop, and also has its own ecological risks, I cannot rule out the advantage that genetically engineered foods are high in nutrients, and contain more minerals and vitamins against the conventionally grown foods.
I would conclude that genetic engineering has opened up an array of opportunities in the biotechnology field and will continue to grow in the years to come. The frequency of genetic diseases is about to decrease in the next centuries by genetic engineering and the endurance in harvesting of crops will improve.
Works Cited
Nicholl, Desmond S T. An Introduction to Genetic Engineering. 3, illustrated, revised ed.
Cambridge University Press, 2008. Print.
Levine, Harry. Genetic Engineering: A Reference Handbook. 2, illustrated, revised ed. ABC-
CLIO, 2006. Print.
Smith, Terry L. Modern Genetic Science: New Technology, New Decisions. Illustrated. The
Rosen Publishing Group, 2009. Print
