International Conference on Advancements in Engineering and Technology |
Foundation of Computer Science USA |
ICAET2015 - Number 10 |
August 2015 |
Authors: Joni Lal, Kulbhushan Rana |
ec38994e-4645-4e27-8cdc-e63c37ed0516 |
Joni Lal, Kulbhushan Rana . Biotechnology and Genetic Engineering: Enhancement in Food Quality and Quantity. International Conference on Advancements in Engineering and Technology. ICAET2015, 10 (August 2015), 1-2.
Biotechnology and genetic Engineering is now able to increase food quality and quantity by introducing modified recombinant genes into the crop plants. Scientists of Hawaii and Cornell University has developed two varieties of papaya which are resistant to papaya ringspot virus by taking genes from virus. Crops like cotton potato have been successfully transformed to make a protein; Cry protein to kill harmful insects. Indian agricultural research institute, New Delhi has also developed many vegetable crops that are rich in vitamin and minerals. Biotechnology and Genetic engineering has developed GM crops like 'Golden rice' and 'Flavr Savr' which are far better than natural varieties.