GM foods: is there a way forward?

Area of Science:

• Plant genetics and breeding
• Food science and technology
• Biotechnology

Background:

• Cereal quality traits (e.g., fiber, antioxidants, allergens) are crucial for nutrition and processing.
• Genetic variation in commercial germplasm limits improvements in these traits.
• Understanding the genetic and biochemical basis of traits is essential for breeding.

Framework:

• Wide crosses with exotic germplasm can introduce variation but pose challenges like yield loss.
• Advances in DNA sequencing accelerate reverse genetics and functional genomics.
• Molecular breeding and biotechnology enable targeted trait incorporation.

Implementation:

• Evolution from conventional genetic modification to targeted gene editing.
• Biotechnology complements traditional breeding methods for enhanced crop varieties.
• Risk assessment and regulation are vital for commercializing genetically modified (GM) crops.

Implications:

• Step-change improvements in cereal nutritional and processing characteristics are achievable.
• Overcoming limitations in natural genetic variation through advanced breeding techniques.
• Ensuring safe and effective commercialization of improved crop varieties through regulatory frameworks.