Mark Tompkins Canaccord: The Use of Biotechnology for Food Production

You may think of biotechnology as a new scientific benefit, but as a matter of fact, it is thousands of years old. Nowadays there are myriad of possible benefits that can be provided by biotechnology because recently we discovered enough to start identifying and working with the genes that are responsible for traits. Traits are passed down over from one generation to the next one through genes made of DNA. Every living thing, no matter whether it is a fruit, vegetable or meat, contains functioning genes. Only recently, scientists learned enough to identify and work with genes responsible for traits. By learning how to move genes from one organism to another, scientists have in fact discovered genetic modification (GM), genetic engineering (GE) and genetic improvement (GI). Dedicated to the field of biological sciences, Mark Tompkins Canaccord has expressed particular interest in biotechnology and its impact.

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The Future Impact of Biotechnology on Agriculture

The use and future of modern biotechnology in the Agriculture -Food sector have grown into one of the most discussed topics not only in the U.S. but all around the world. In the last decade, the application of biological sciences in agriculture has become increasingly prominent, and as a result of that, the future of modern biotechnology has turned into an issue of public debate. Nebraska-Lincoln graduate in biological sciences, Mark Tompkins Canaccord, showed great interest in the development of agricultural biotechnology and inspired by that he completed his project work on the above-mentioned topic. Farmers have been improving wild plants and animals for as long as 10,000 years, resulting in domesticated plants and animals, through selection and breeding of desirable characteristics. But during the 20th century, breeders made the process more sophisticated by selecting traits that could increase yield, disease and pest resistance, drought resistance, and enhanced flavor.