Superfoods: Genetic Modification of Foods (Science at the Edge)

Imagine a genetically modified salmon that grows 400 times as fast as a natural, wild salmon. What if we could prevent blindness by giving people a genetically modified rice that contains a lot of vitamin A? Would you eat a potato that had the genetic material of a fish in it? The salmon has already been created. Vitamin A-enriched rice has been developed and will soon be available to hundreds of thousand of children. Scientists are still working on the fish-potato. 'Science at the Edge: Superfoods: Genetic Modification of Foods' explains how the exciting and strange science of genetic modification works. Learn how genetic engineering is used to protect food crops from insect pests. Find out how scientists cut a piece of DNA from one organism and swap it with a piece of DNA from another organism. Learn about cloning. Understand why some people don't want scientists to interfere with nature.Sally Morgan is the author of 'Superfoods: Genetic Modification of Foods (Science at the Edge)' with ISBN 9781403441232 and ISBN 1403441235.