Effect of Genetic Engineering on Plant Organs of Food Products

Abstract

Genetic engineering has changed the landscape of agriculture and food production by creating genetically modified organisms to achieve desired traits. This article presents a review of the effects of genetic engineering on plant organs used in food production. This technology has enabled increased productivity, pest and disease resistance, and improved nutritional quality in food crops. In addition, the use of GM crops can also reduce yield losses and pesticide use, thus having a positive impact on the environment and human health. This study is to find out about the effect of genetic engineering on plant organs for food products. The method used in this study is a literature review by exploring data and information from articles collected from various sources. The sources of data and information are to gain an understanding of the effect of genetic engineering on plant organs of food products which include articles in journals and working papers in hard copy. Based on the results we can create transgenic plants that have new properties, such as resistance to insects, pests, herbicides, or harsh environmental conditions.