The future of genetics in foods.Applying genetics to food goes back to the beginning of agriculture and animal husbandry. Currently, two new genetic technologies, genetic engineering and genomics, are a major breakthrough in basic and applied studies on food and nutrition. However, their globalization is hindered by the lack of knowledge many citizens have about the use of these techniques. Far from seeing them as tools able to solve the problematic future of nutrition, they believe they are a danger, putting our lives, ecosystems and economic independence at risk. What truth is there in all this? This article will discuss the impact these new genetic technologies have onnutrition
