Come for an evening of learning about how foods have changed over centuries and how they are being modified today. Use of modern tools of genetics allows researchers to make changes in the genetic makeup of some foods we use and eat in a than we have made such changes in the past. Learn about how these alterations are made, what modifications have been made and are in the marketplace and what products are in the pipeline. Also we will wade through some of the issues with engineered foods (a.k.a. GMO’s), such as food safety, regulation and environmental challenges. We will end with some thought-provoking facts.
Speaker: Penny Lemaux. UC Berkeley
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