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rapidly decay. New tomato, well-matured, can be stored without refrigeration for
up to twenty days. Another variety of tomatoes contains half the water. This is
beneficial for transportation, processing. With the help of genetic engineering
prepared not afraid of diseases of cocoa plants, resistant to frost strawberry,
coffee beans are decaffeinated. Fifty crops have improved thanks to human
intervention in their heredity. Achieved the first successes in animal husbandry.
heredity Adjusting the pig will bring a new breed of animals deprived of
disadvantages - excessive fat content, pork becomes a dietary meat. Another
innovation: the cow gives milk, not sour in the same or the next day, because the
milk is already preservative substances produced by the body of the animal.
Laboratories involved in genetic engineering, inspired by the first success.
Scientists believe that in the near time they will be able to transfer to agriculture
such a variety of plants, animals, improved their methods that can satisfy all of
humanity with food. In this case it is not only about quantity but also about
quality. Already today the success of genetic engineering are convinced that the
people in the XXI century. not face hunger.
Biology Achievements medicine in recent years, which raised the question
of the moral limits of knowledge alive and emerged interdisciplinary direction
biological ethics (bioethics), where attention is paid to ethical issues of
biological knowledge at the intersection of the natural sciences (biology,
medicine, genetics, ecology) and socio-humanitarian disciplines (philosophy,
ethics, law). The principal basis of their understanding, the decision should be
the humanistic dimension of scientific - technical progress, for "all progress is
reactionary, if a person collapses."
Questions for self-control:
1. Feature processes in food systems, the quality and Genetic Engineering
2. Processes in the food environment, product quality, and modern
biotechnology
3. The positive impact on the quality of food environments of high
technologies
4. Other properties of food environments using cloning
5. Eugenics and new biotechnologies
To prepare for further reading:
1. Dietary supplements in the diet / V.A. Tutelian, B.P. Sukhanov, A.N.
Avstrievskih, V.M. Poznyakovsky. - Tomsk. : 1999. - 293 p.
2. Danilov M.B. Theoretical and practical bases of production of probiotic
products using В- galactosidase and eubiotics. - Ulan - Ude. : 2003 - 130 p.
3. Donchenko L.V., Nadykta V.D. safety of food raw materials and food. -
M.: Food Industry, 1999. - 352 p.
4. Doronin A.F., Shenderov B.A. Functional food. - Moscow: Grant, 2002.
- 296 p.
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