Articles tagged with Genetically Modified Foods
The article examines the potential consequences of overlapping CaMV 35S promoter regions with viral gene VI in transgenic plants. It discusses the safety implications for foods containing or derived from GM ingredients.
A new report from the University of Michigan reveals that GenX adults prepare an average of 10 meals a week and eat out or buy fast food three times a week. Men are surprisingly involved in cooking and grocery shopping, with men cooking an average of 8 meals per week. The study also highlights the importance of families gathering toget...
Research from the University of Edinburgh and Warwick University finds that powerful lobby groups in Europe are threatening public acceptance of genetically modified (GM) food. This has resulted in greater restriction of plant biotechnology research and development, hindering efforts to address global hunger and climate change.
Purdue University scientist William Muir argues that genetically engineered salmon, AquAdvantage (AA), poses little real risk to the environment or human health. Once assessed and deemed safe, AA salmon should be allowed for production and sale in the US to increase food supplies for a growing world population.
A new study from Cornell University reveals that Americans are divided on the issue of genetically engineered food, with women and non-Caucasians perceiving higher health risks. Over the past three years, support for GE food has declined slightly while risk perception has increased, indicating a growing trend of skepticism.
Dr. Marrack recognized for significant contributions to T cell research, including understanding of autoimmune diseases and vaccine development. The L'ORÉAL-UNESCO For Women In Science Award aims to support women in science and inspire the younger generation.
A UK public debate on GM food was evaluated as providing valuable lessons for future debates, but failed to engage the uncommitted public. The survey revealed that 36% opposed GM food, while 85% believed more research is needed on its health effects.
A study by Purdue University found that consumers are willing to pay a premium for genetically modified foods that provide direct benefits, such as golden rice with enhanced vitamin A content. The research also identified a technique called 'cheap talk' that can help reduce consumer bias in marketing surveys.
Despite 80% of processed American food containing genetically modified ingredients, only 26% of Americans believe they have ever eaten GM foods. A new study found that self-reported and objective knowledge of biotechnology remains low in the US, but opinions on GM foods are open to change.
Researchers engineered bacteria to produce bixin, a plant product used in foods and cosmetics, by replicating the plant's biosynthetic pathway. The genetically modified E. coli can produce the same compound as the natural source, providing an alternative for expanding supply and addressing challenges in non-biological synthesis.
The International Council for Science (ICSU) has released a report synthesizing over 50 science-based reviews on genetically modified organisms (GMOs) in food and agriculture. The report addresses key questions on the safety, environmental impact, and regulations of GM foods.
Researchers at Rutgers University have created a new approach to increase protein content in corn without using genetically modified organisms (GMOs). The discovery has the potential to improve nutritional health in Third World countries where corn is a staple food.
A recent study found that Europeans are largely unaware of the genetic modifications in their food products, despite high levels of opposition to GMOs. Consumers tend to bid lower prices for genetically modified foods only when they perceive a significant difference in taste or quality.
The American Association for the Advancement of Science (AAAS) has launched a web-based forum on the debate over genetically modified foods, providing a balanced scientific view on related issues. The site features commentaries from top scientists, a glossary of terms, and a model curriculum for teaching genetic modification.
Selected studies focus on administering oral vaccines through edible transgenic plants, modifying foods to boost healthful content of fatty acids and antioxidant values, and introducing synthetic storage protein genes into sweet potatoes. Researchers also discuss a process to raise the quality and purity of plant-based herbal medicines.
Cooperative Extension specialists from the University of Delaware discussed the scope of issues surrounding genetically modified foods, including science, ethics, and production. They addressed concerns about resistance to GMOs in European Common Market and debated how to advise farmers on planting GMO crops for next year's harvest.
A panel of GMO experts will discuss the differences between genetic engineering and traditional breeding methods, as well as the regulatory frameworks for GMOs in the US and Europe. Key findings include varying attitudes towards labeling and education about rDNA technology across regions.
A study published in Science found that European attitudes towards GM foods are driven by media coverage, with Europeans being more likely to view the technology as menacing or dangerous. In contrast, US citizens showed less skepticism due to higher science literacy and trust in regulatory agencies.
The Institute of Food Technologists' meeting will address foodborne disease challenges and the role of genomics in food production. It also explores the potential of nutritionally-enhanced foods and consumer preferences for functional foods.
An intelligent microwave oven with a bar-code scanner can cook convenience foods accurately while detecting potential allergens. The system uses detailed bar codes containing information on cooking instructions, crucial for killing bacteria in cook-chill meals.
Researchers at the University of Washington have discovered that removing a brain chemical called neuropeptide Y (NPY) can help reduce body fat in genetically obese mice. The study found that mice lacking NPY become only half as fat, eat less, and have a higher metabolic rate compared to their morbidly obese cousins.