Elpidio Jr P.

Cadalzo
Instructor I

Mariano Marcos State University

College Of Arts And Sciences
DEPARTMENT OF BIOLOGICAL SCIENCES
City of Batac 2906 Ilocos Norte
 BIOTECHNOLOGY

 Any biology-based
 Types:
technology which uses
organisms or their parts  Traditional Biotechnology
to make or modify
 Modern Technology
products, or improve
plants, animals and
microorganisms
 Bacteria Yeast

 Used in food preservation and production of products

 Fermentation–process where microorganisms are used to
produce a product
• Alteration of the genetic
make-up of living
organisms using
recombinant DNA
technologies
• Results are referred to as
genetically modified (GM)
or transgenic organisms
 What is a Genetically Modified Organism?

• It involves the insertion

of DNA from one
organism into another
OR modification of an
organism’s DNA in
order to achieve a
desired trait.

Bacillus thuringiensis
 GMOs in Food and Agricultural
Industries
PEST RESISTANCE

Bt crops (corn and eggplant)

 GMOs in Food and Agricultural
Industries
VIRUS RESISTANCE

GM Papaya
 GMOs in Food and Agricultural
Industries
HERBICIDE TOLERANCE

Round-up (glyphosate) Ready Soybean

 GMOs in Food and Agricultural
Industries
FORTIFICATION

Golden rice – rice with pro-Vitamin A

 GMOs in Food and Agricultural
Industries
Cosmetic Preservation

Arctic Apple Flavr Savr

 GMOs in Food and Agricultural
Industries
Increased Growth Rate

AquAdvantage salmon
 GMOs in Non-food crops and
Microorganisms
Pharmaceutical productions

Periwinkle - Vinblastine Banana vaccines

 GMOs in Non-food crops and
Microorganisms
Pharmaceutical productions

Humulin
 GMOs in Non-food crops and
Microorganisms
Pharmaceutical productions

Humulin
 The Benefits of GMOs

 Increased volume of harvest

 Reduction of expenses on insecticides and
herbicides and irrigation
 Environmental friendly” (reduction in the use of
insecticide /herbicide)
 High quality foods due to the potential
incorporation of desired substances in harvests
(mineral, vitamins, higher protein content,
vaccines etc.)
 Longer shelf-life of harvests
 Substantial contribution to economy
 Potential Risks of
Genetically Modified Foods

Major Concerns:
 Inadequate studies – humans and
environment
 Mutation in Organisms unknown
 Human consumption (allergens,
gene mutation, nutritional value)
 Environmental Risks
Genetically Modified Foods

• Non-targets may be killed

• Accidental cross pollination
• Threatens wild/native organisms
• Creation of "super" weeds and
other environmental risks