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CRISPR foods: the naturalness of public skepticism

In All, Food Products, Guest Article, Multiple Views by Mariya Voytyuk

As part of our series of multiple perspectives on gene editing, we asked Mariya Voytyuk of the School of Human Evolution and Social Change at Arizona State University to describe public perceptions of CRISPR from an evolutionary and cognitive perspective. Clustered regularly interspaced short palindromic repeat (CRISPR) is the latest gene-editing technique promising an exciting new era of nutrition: higher …

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A CRISPR chicharon: the opportunities and challenges of CRISPR-modified swine

In All, Food Products, General, Multiple Views by Adam Gross

As part of our series of multiple perspectives on gene editing, we asked Adam Gross and Diana Bowman in the Sandra Day O’Connor College of Law at Arizona State University to describe key questions arising from the development of new food products produced using CRISPR-based technology. Estimates published by the United States (US) Department of Agriculture suggest that approximately $1.46 …

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USDA should establish a science-based regulatory system to address genetically engineered and gene-edited crops

In All, Consumer products, Environment, Food Products, General, Guest Article, Multiple Views, Nutrition by Greg Jaffe

As part of our series of multiple perspectives on gene editing, we asked Gregory Jaffe, Director of the Project on Biotechnology, Center for Science in the Public Interest, how genetically engineered and gene-edited crops should be regulated. The United States Department of Agriculture (USDA) has been regulating genetically engineered (GE) crops to ensure that they are not harmful to our agricultural …

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CRISPR: the bacterial immune system that revolutionized genomic research

In All, Consumer products, Environment, Food Products, General, Guest Article, Multiple Views, Nutrition by Joe Zagorski

As part of our series of multiple perspectives on gene editing, we asked Joe Zagorski from the Michigan State University Institute of Integrative Toxicology how CRISPR has impacted his research. CRISPR is here to stay. There are few topics that garnish such diametrically opposed stances as genetic modifications of organisms, whether it be for gene therapy or development of disease …

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Check out this infographic on hazard and risk!

In All, Consumer products, Environment, Food Products, General, Multiple Views, Risk Bite Video, Science Bits by Keri Szejda

When talking about the safety of chemical ingredients in food and packaged goods, the topic of hazard and risk is something that often – and should – come up. Hazard is the potential to cause harm. Risk, on the other hand, has to do with the likelihood or probability of a harmful outcome actually occurring. And this depends on exposure – …