Resources
Lemaux, P.G. (2008). Annual Review
of Plant Biology. 59:771-812.
New Horizons in Plant Sciences for
Human Health and the
Environment. The National
Academies.
http://www.nationalacadames.org/
plant_genome.
Within the past two decades scientists
have learned how to move new traits into
plants to make longer lasting vegetables
and pest resistance plants. So how do you
know if you are eating genetically
engineered food? Well the truth is you
can't so this talk will address
what genetically engineered foods are and
what you should know about them. Science & Me
presents
Genetically Modified Food:
What’s on Your Dinner Plate?
Schilling, B.J. et al., (2002). Consumer
Knowledge of Food Biotechnology:
A Descriptive Study of U.S.
Residents. Food Policy Institute
Report, Rutgers University.
http://cls.casa.colostate.edu/
TransgenicCrops/index.html
http://cls.casa.colostate.edu/
TransgenicCrops/teacher
%20workshop%20I%207-01_files/
frame.htm
Amy Replogle
The Science & Me Series
ScienceAndMe@missouri.edu
University of Missouri Office of Science Outreach & The Division of Biological
Sciences
Wednesday October 22, 2008
3-4 PM
Genetically Modified Food:
What’s on Your Dinner Plate?
All food eaten today has been
genetically modified.
Genetic engineering transfers
one gene into a plant for a new
trait.
No food can be
guaranteed 100% safe.
Bt Corn
Tomatoes
Corn
Common genetically engineered
traits are nutritional improvement
and pest tolerance.
Peanuts
GE crops are not commercially
available to consumers if they
might cause an allergic reaction.
Peanuts are available even though
they cause allergic reactions.
Traditional breeding transfers many
genes into a plant for a new trait.
Future of genetically
engineered crops:
Normal Rice
Normal Corn
Vitamin A Rice
Corn with Bt toxin
Medication
Less Allergens