Some people continue to worry about both the environmental impact and potential health effects of biotech foods. But are these crops really so different from those we've grown in the past? Will they help us meet the growing demand for food? Today on Focus, we're joined by Professor of Food Science Bruce Chassy to discuss the dafety of bioengineered crops.
Today on Focus, we're joined by popular food journalist Russ Parsons to explore the science behind all sort of ordinary cooking processes. In his recent book How to Read a French Fry, he provides numerous kitchen tips, food facts, and recipes, some of which he'll reveal on the show today.