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Many scientists firmly believe that new crops created by genetic engineering will increase both the production and the nutritional quality of food throughout the 21st century, virtually eliminating world hunger. At the same time, other scientists feel that insufficient research has been conducted on these foods to ensure their safety and benefits. Can genetic engineering solve the global problems of starvation and malnutrition, or will it actually endanger consumers or even the environment?

This controversy has inspired not only a reconsideration of how we feed our growing world population, but also raises the question of whether we should tamper with nature in the name of science and progress.