Genetic modification is a bit of a controversial topic. Some think it’s a great scientific breakthrough, while others believe it’s unnatural. However, recent research has found that genetically modified foods could actually be beneficial on a very large scale. Scientists from the Australian Centre for Plant Functional Genomics, or ACPFG, have produced genetically modified rice with high enough iron and zinc levels that it meets the daily recommended intake requirements. This could be the first step in solving the iron and zinc deficiency disorders that affect billions of people around the world. To talk more about the study, Jennie Lenman spoke to the Program Leader of ACPFG, Dr. Alex Johnson, and she asked him how the study came about.