Bioengineered food, also known as genetically modified (GM) or genetically engineered (GE) food
, refers to crops or organisms that have had their genetic material altered using biotechnology.
This modification is typically carried out to achieve specific traits such as resistance to pests, tolerance to herbicides, improved nutritional content, or longer shelf life.
These alterations are made by inserting or modifying genes, often from unrelated species, to produce desired characteristics.
Bioengineered foods have been developed to address agricultural challenges, increase crop yields, and enhance food quality.
While bioengineered foods can offer benefits like reduced pesticide use and increased food security, they also raise concerns regarding safety,
environmental impact, and long-term health effects, leading to ongoing debates and regulations surrounding their production and consumption.