Wambugu, Florence M2017-05-242017-05-242004https://hdl.handle.net/1813/50040Biotechnology offers significant potential for enhancing nutritional quality of foods and for improving agronomic characteristics to increase food availability. Coupled with adequate public-health guidance on scientifically sound dietary patterns and other strategies, real progress can be made toward eliminating malnutrition. The challenge to make this potential a reality is large, but the benefit is even greater in terms of improving the lives of millions worldwideen-USAttribution-NonCommercial-NoDerivatives 4.0 InternationalAgricultural biotechnologyfood safetyfood securityglobal agriculturedeveloping countriessustainabilityEco-footprintGMOprecautionary principle,book chapter