Biotechnology‐derived foods from animals

Abstract

American agriculture is being challenged to produce food in a way that is environmentally sound, that enhances human health, is safe, and whose cost is competitive internationally. The tools of biotechnology offer new techniques for modifying biological traits in a much more directed way than is possible with conventional animal breeding and enables us to ask questions and find answers in a way that was not possible in the past. The new tools facilitate disease diagnosis and prevention, help design foods with improved nutritional characteristics, and increase production efficiency. Full realization of the potential of biotechnology will depend upon our ability to deal with public perceptions of “genetic engineering”, support for research, and policy issues such as patenting of animals.

Key words:

• biotechnology
• BST
• competitiveness
• food safety
• health
• nutrition
• public perception
• research funding

Notes

Remarks prepared for delivery by Dr. Hess to the Conference on New Food and Food Chemicals: Safety and Regulatory Considerations at the National Academy of Sciences in Washington, D.C., on May 1, 1990.