Course Details

942: Genetically Modified Foods and Related Issues

February 4-6, 2019
11:45 AM - 1:15 PM

This study group will examine the characteristics and issues resulting from modern genetic modification techniques. The techniques of crop development will be addressed from prehistoric times to modern times. Where do the crops we grow for food come from? How were they developed? Topics to be addressed include: how do genetically modified foods (GMOs) fit in and what are their risks for humans and the environment? What are the benefits of creating new foods with genetic engineering or gene editing?

Class Format: Lecture and Discussion

Hours of Reading: No reading

Study Group Leader(s):

Kenneth Hinga
Kenneth Hinga is a retired oceanographer and environmental scientist. After a career in marine research, he was a science advisor for the USDA's Foreign Agricultural Service, dealing with agricultural-environmental issues and food safety.