biotechnology

Provides an introduction to genetically modified foods, and explores the advantages and concerns associated with the use of them.

Looks at the science behind new ways of producing crops and discusses the environmental effects, including what genes are, how they are altered, and what genetically modified foods are currently produced.

Investigative food journalist Barry Estabrook traces the history of the supermarket tomato, examines the human and environmental impact of having a year-round supply of fresh tomatoes, and discusses the work of a number of people in the industry.

Examines the science behind the genetic modification of foods, looking at how it has been used to create crops that are resistant to pests and disease, encourage plant and animal growth, and add vitamins to common foods; and discusses why some people are opposed to the practice of genetically altering food.

Provides information on scientifically engineered foods, discussing how they affect a person's health, what their development has meant for the environment, and how they were created.