Susanne L. Huttner

In recent years, scientists have manipulated the genetic makeup of some plants in order to improve the quality of the foods they produce. In the following viewpoint, Susanne L. Huttner argues that numerous scientific reports have found no undue risks from the consumption of genetically engineered foods. She contends that genetically engineered foods offer both producers and consumers many benefits, including higher crop yields and more nutritious produce. Huttner is the director of the University of California’s Systemwide Biotechnology Research and Education Program in Berkeley.

As you read, consider the following questions:

1. What are the two factors that affect the potential of agricultural biotechnology, according to Huttner?
2. In the author’s opinion, how may consumers view foods labeled as “genetically engineered”?
3. According to Huttner, what should be the focus...