American professor Frances Arnold and British biochemist Gregory Winter, this year’s winners of the Nobel Prize in chemistry, say that misguided overreaction to fears about genetically modified food is preventing society from reaping the benefits of the technology.
“We’ve been modifying the biological world at the level of DNA for thousands of years,” Arnold said, citing examples such as new dog breeds. “Somehow there is this new fear of what we already have been doing and that fear has limited our ability to provide real solutions.” Winter said that the current regulations on genetically modified food need to be “loosened up.”
Arnold pointed out the many benefits of genetically modified food, suggesting that genetic modification can make crops more resistant to drought and disease, make food production more environmentally sustainable, and produce enough to feed the world’s growing population, according to the Guardian. Read the article.