Length: 3-6 hours
Discipline: Biological Sciences, Biotechnology, Faculty Development, Multidisciplinary, Nutrition
Level: Introductory (variety of audiences)
Author: Elizabeth Lieux

The use of bioengineered food in quick service restaurants is controversial. Some stakeholders believe genetic engineering will increase the quality and quantity of available foods. Others feel that these foods are dangerous to both consumers and the environment. New Leaf TM Potatoes offer the possibility of great reductions in the use of pesticides in the growing process.

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