| Abstract: | In highly industrialised countries, adequate nutrition is readily available. With or without gene technology, only safe and healthy products of high quality are allowed on the market. However, in some fields, the application of genetic engineering may contribute to the sustainable and economic production of even better foodstuffs. Although genetic engineering of organisms should not imply nove or higher risks than genetic modifications by nature or classical breeding methods, people are afraid of this new technology. This is largely because public knowledge about gene engineering in plant and food production is very low. Risk perception is easily influenced by the media which tends to portray food technology, especially related to genetic engineering, in a negative light. Therefore, it is necessary to inform the public about new technologies in a rational and open minded way and to recognize the risks and benefits. |
