Course Details

946: Genetically Engineered Foods and Related Products

February 5-7
11:45 AM - 1:15 PM

We will examine how genetically engineered foods (GE) are made and examine the properties of different traits engineered into food and other crops. We will also look at some of the other ways in which crop breeders have brought novel properties into crops. This Short is a three-session expansion of the section on GE ( also called GMO) in Study Group "Making Choices: Understanding Environmental Issues."

Class Format: Lecture and Discussion

Hours of Reading: No reading

Study Group Leader(s):

Kenneth Hinga
Kenneth Hinga, PhD, is recently retired after ten years at USDA Foreign Agricultural Service, and US FDA Center for Food Safety and Applied Nutrition. He was a science advisor for both agencies. Prior to federal service, he was a research scientist and assistant dean of the University of Rhode Island Graduate School of Oceanography.