ARCHIVED RECORDING

Genetically Modified Organisms (GMOs): Separating Fact from Fiction

 

Since the introduction of the first genetically modified food crop - a tomato - in the early 1990s, genetically modified foods have been both hailed and vilified.

 

Consumers are confused about GMOs due to conflicting reports about their benefits and risks; many don't know who to trust.

 

Environmentalists say GMOs will lead to pesticide-resistant insects and weeds, yet gene technology may be a solution to world hunger.

 

U.S. farmers and agribusiness see substantial economic benefits, reduced use of pesticides, and crops that are more tolerant to climate changes, but consumer acceptance and understanding must come first.

 

The controversy over genetically modified foods (known as GMs or GMOs) rages on, while consumers and health/nutrition professionals try to sort through the science in order to understand the relative advantages and disadvantages of eating foods that have had their genes altered in some way.

 

This unique panel discussion was developed to provide you with both the current science and a balanced view of the most hotly debated GMO issues today. Join us for this educational webinar (1.5 PDUs):

 

Genetically Modified Organisms:  Separating Fact from Fiction

Presented by Wayne Parrott, Ph.D., Bruce Chassy, Ph.D., and Gregory Jaffe, J.D.

Archived Recording - 90-minute program

$35 AAFCS members ($50 nonmembers)

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Technology advances of the last few decades have enabled the movement of genes between species, and thus the emergence of new fields of scientific exploration.

 

 

For the average consumer - as well as many professionals - when it comes to understanding the pros and cons of GMOs, there are more questions than answers. Are these foods safe? Is it ethical to alter the genes of a living organism? Will it harm the environment...or lead to ecological benefits? How do GMOs differ from "natural" or "organic" foods?

 

 

It is time to separate fact from fiction and gain a clear understanding of this controversial issue.

 

In this 90-minute program that presents the issue from three perspectives - biology, food safety, and consumer advocacy - you will explore:

 

• The history of plant genetic modification by "natural means"' of crossing and selection
• How genetic engineering differs from conventional modification
• Benefits of genetic engineering to farmers and consumers
• The risk hierarchy of GMOs: actual vs. perceived safety concerns
• The evolution of the human diet and the effects of introducing new crops
• The advantages and disadvantages of the current U.S. regulatory system
• How to help consumers make wise food choices

 

Few issues touch every human being on the planet as much as food. And, as technology has opened new doors in producing enough food for our ever-growing world population, it has raised troubling new questions.

 

Hear first-hand from three experts who will provide you with the very latest science and critical information you need to make the best decisions for you and your family . . .and to help educate consumers.

 

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About the Presenters:

 

 

Wayne Parrott, Ph.D., is a professor at the Department of Crop and Soil Sciences, University of Georgia.  In addition to teaching topics such as transgenic breeding, behavior and evolution of the plant genome and agroecology he is also head of the Parrott Lab.  The Parrott Lab conducts research on crop genetic engineering and is part of the Department of Crop and Soil Sciences and the Institute of Plant Breeding, Genetics and Genomics at The University of Georgia in Athens Georgia.  He received his Masters and Doctorate in plant breeding and plant genetics from the University of Wisconsin.

 

Bruce Chassy, Ph.D., is a professor in the Department of Food Science & Human Nutrition at the University of Illinois at Urbana-Champaign.  He received his A.B. in Chemistry from San Diego State University, and his Ph.D. in Biochemistry from Cornell University.  In addition to serving as Head of the Department of Food Science and Human Nutrition Assistant, Dr. Chassy has also been the Dean for Science Communications in ACES. Dr. Chassy has served as a member of a number of professional societies including the FDA Food Advisory Council; Executive Committee and Councilor for the Institute of Food Technologists and past Chair of the IFT Biotechnology Division. He served as a NIH Visiting Professor, received the U.S. Public Health Service Special Recognition Award, was named in Who's Who in Science and Technology, and was an ASM International Visiting Professor.

    

Gregory A. Jaffe, J.D. is director of the Project on Biotechnology for the Center for Science in the Public Interest (CSPI).Mr. Jaffe came to CSPI after a long and distinguished career in government service as a Trial Attorney for the U.S. Department of Justice's Environmental and Natural Resources Division and as Senior Counsel with the U.S. EPA, Air Enforcement Division. He is a recognized international expert on agricultural biotechnology and biosafety and has published numerous articles and reports on those topics. He was a member of the Secretary of Agriculture's Advisory Committee on Agricultural Biotechnology and 21st Century Agriculture from 2003-2008 and was recently reappointed for a new term starting in 2011. Gregory Jaffe earned his BA with High Honors from Wesleyan University in Biology and Government and then received a law degree from Harvard Law School.

 

 

 

 

 

 

 

 

 

 

 

 

Register Now! 

$35 for AAFCS members ($50 non-members) 

 

If you work at a higher ed institution and would be interested in using this webinar as content in your classroom, please contact Daila Boufford for information on special site license rates!

 

 

 

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