Genetically modified crops are made by inserting a protein from a different organism into the original crop's genome. This protein, which may sourced from a bacteria, an insect, another variety of the same plant, or virtually any other DNA source, usually confer properties to the crop that make them more productive, of better quality or nutrient content.

This, however, raises a concern among those who oppose the use of such so called "frankenfoods". They say that since there is a foreign protein inserted in the plant, its consumption may result to allergic reactions.

The Michigan State University has received a $447,000 grant from the Environmental Protection Agency to validate a procedure using an animal model to test whether genetically engineered foods could cause human allergic reactions.

If successfully validated, the test, which will determine the allergenic potential of genetically engineered crops before they're released into the human or animal food chain, could be available commercially in about five years.