Emma Wu

Effects of genetically modified potatoes in health and food safety

Started Mar. 6, 2026

Abstract or project description

Emma is working on a review article that examines the effects of genetically modified (GM) potatoes on human health and food safety. This project aims to synthesize existing scientific literature on how genetic modifications, such as resistance to pests, reduced bruising, or lower levels of harmful compounds, may influence the nutritional value and safety of potatoes. The review will explore both potential benefits, such as improved crop stability and reduced pesticide use, and concerns, including allergenicity, unintended metabolic changes, and long-term health effects. In addition, she will analyze how regulatory agencies evaluate GM foods and what current evidence suggests about their safety for consumption. A key goal of the project is to identify gaps in the literature and areas where further research is needed. Through this work, Emma will develop skills in literature search, critical reading, and scientific synthesis while addressing an important and often debated topic in modern food science.