biotechnology

An overview of recombined DNA technology, or genetic engineering, techniques used to create crop plants and farm animals with characteristics that are attractive to farmers, food processors, and consumers.

Investigative food journalist Barry Estabrook reveals the huge human and environmental cost of the $5 billion fresh tomato industry and the price we pay as a society when we take taste and thought out of our food purchases.

Examines the discovery and history of the microbes known as archaea, the biological "third domain," comprised of creatures that challenge scientists' understanding of the conditions that can sustain life.

Looks at recent developments in the field of food bioengineering, such as the use of bovine growth hormones and human DNA to enhance agricultural products, and their potential impact on food consumers and producers.

Discusses some of the risks associated with genetically engineered food in terms of human health hazards, and outlines practical steps and strategies consumers can take to protect themselves from the possible dangers of foods derived from genetically modified organisms.

Explains how Monsanto, a chemical company, used three young scientists to create bioengineered plants in order to make more money, and discusses the negative effects their greed will have on the world's food supply.

Describes how genetically engineered food is developed, produced, and marketed, and presents both sides of the argument regarding whether or not such food is harmful.

Describes the risks genetically modified foods pose to society.

Details developments pertaining to genetic modification of food, including where the research is taking place and how it affects agriculture and the consumer.

Examines the debate over genetically modified food, seeking to uncover the truth behind the promises made by biotech corporations, as well as the warnings issued by anticorporate ecologists who fear the effects of transgenics.