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Genetic modification
The process of altering genetic material of plants or animals by duplicating, removing or inserting one or more genes to improve its characteristics. How does GM work? Scientists isolate a specific gene from the cells of a plant, animal or microbe and make a copy of it. The gene is then redisgned and spliced into the DNA of another organism. The trait is then expressed in the organism that receives the gene and passed on to future generations DNA: codes of life that control the form and function of the cell, the organ and the whole organism.
Transgenic organisms
Some GM involve the DNA from a plant or animal being transferred into another plant or animal to which they are not directly related. E.g. A gene from an Artic flounder that allows it to survive the cold can be transferred into strawberries to enable them to be frostresistant and grow in cooler conditions
Non-browning potatoes: potatoes can become damaged with black spot bruising, which does not appeal to consumers so genes are that create discolouration are altered. Genetically modified livestock: increases growth hormone levels to produce faster growing animals, feed costs are reduced and the growth hormones are destroyed during cooking so do not pose a threat to consumers. GM ingredients in processed food products: the main three crops used in making processed foods are soya bean, maize and canola oil. Many ingredients are derived from these crops and may be from GM varieties. In Australia, the law requires labels to state whether food products are GM or contain GM ingredients.
Benefits of GM
Producers: reduction in use of pesticides and herbicides in crop production so crops are unaffected and can reduce affect on the environment. They also produce longer shelflife for food and less food is wasted, along with higher yields of food. Consumers: increase nutrient content of foods, improve sensory properties and benefit for developing countries to provide much needed crops in areas that are subject to famine.
Concerns about GM
Australias access to European markets that want to purchase clean, green foods GM grains could lead to contamination of non-GM crops Human health: antibiotics could be reduced if genes coded for antibiotic resistence cross from cattle fed on crops containing these genes to bacteria in the human digestive tract. Vegetarian diet may have concerns with foods developed through transgenic modification Multinationl corporations can control food resources so this could leave small producers little ability to make decisions about the types of crops they will farm. Animals that are GM can suffer health problems such as arthritis and diabetes
Microencapsulation
The packaging of small particles of an active or functional ingredient in a minute capsule. This process is used to mask the flavour of ingredients or to extend their shelf-life within a food product.
Membrane technology
Involves using a porous membrane or filter to separate the particles in a fluid. How does Membrane T work? Food in the form of a fluid passes through a semipermeable membrane, similar to a super-fine sieve. The membrane acts as a barrier to particles that are larger than the pores, while the rest of the liquid can pass through freely. This results in a filtered fluid on one side, with the concentrated particles on the other.
Ultrafiltration
Fluid is pumped over membranes which have minute pores that hold back large molecules and allow smaller molecules to pass through. E.g. Milk is the fluid, proteins are the large molecules and, water and lactose are the smaller molecules that pass through.
Reverse osmosis
Filters skim milk, producing a milk concentrate that has an increased calcium and protein content. The process is similar to ultrafiltration, but the pores in the membrane are smaller and only allow water to pass through leaving behind a milk concentrate.