Over the past couple of decades much debate has been going on about the use of advanced technology in the field of food science. Ever since the first gene was cloned in 1973, genetic engineers have been pursuing at break-neck speed. Their excitement, which has eared billions of investment dollars for the industry, is understandable. One of the more current and controversial issues in the field of food science is the use of genetic engineering in food production. Food scientists are experimenting with many different plants, but the genetic engineering of the tomato, dubbed Flavr Savr has been the most highly publicized project so far. The new tomato is supposed to boast more flavor and be tastier due to its longer staying time on the vine, thereby giving it more time to accumulate sweetness; yet, it will not rot or spoil because of its new genetic makeup (Davidson).
With this advanced technology, food scientists argue that it could offer the greatest hope in the aid to stop hunger of the world. This new technology could be used to make bulk levels of food production more efficient and less costly. However, despite all of its advantages in creating better crops, many people are very skeptical about its safeties and possible long-term health effects. Moreover, the social issue lies with ethical and moral concerns. Do people really want to eat meat that is leaner and tastier but contains genes from humans? Or, would individuals (like vegetarians) be able to eat certain vegetables that may contain genes from animals? .
Personally, I support the use of genetic engineering in foods based on the production of new crop to feed the world. I think that scientists should be able to use their knowledge and social prestige in creating new and better things for the purpose of serving mankind. Although we still have much to learn about the genetic engineering of food, recently developed techniques have already given rise to a new technology of food science.
