The Role of Biotechnology in Right to Food

Right to food means access to appropriate food that is healthy, free of harmful substances, undesirable outcomes for human growth and it’s vital forces. Bio-technology is the technique which has application to make, change, modify or develop of living organisms or part of microorganisms. Also, in the field of nutrition, bio-technological methods end to the organisms which improve food quality and it’s persistence or with cultivating plants tissues contribute to farmers to increase agricultural productions, maintain and describe biodiversity and decrease poverty. In following of mentioned benefits, these methods have undesirable outcomes. These dangers conclude the biotechnological effects on human and animal health, environmental impacts, disturbing the ecological balance and losing biodiversity. Biotechnology has expanded to such as extent that it has application in animal production, forestry; fishery and agricultural industries to diminish poverty and starvation and maintain or even expand natural resources in developed and developing countries. In food processing, biotechnology guarantees public health by quality and safety of final production. In fact, the factor of quality monitoring is self-sufficiency in food. According to this principle, countries and customer have right to reject inappropriate breeding technologies and decision-making about what they want to consume.