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NextGenFood: Innovation You Can Eat – GES Panel: Gene Editing in the Food System

September 25, 2019 @ 12:00 pm - 1:00 pm
Free
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NextGenFood: Innovation You Can Eat
GES Panel: Gene Editing in the Food System

The latest installment in the virtual conference series pioneered by ISGP’s “The Forum,” #NextGenFood: Innovation You Can Eat is a half-day educational program on food technology and innovation. This event is organized in partnership with Harvard Law School’s Animal Law and Policy Clinic, Kansas State University’s Food Science Institute, North Carolina State University’s Genetic Engineering and Society Center, and University of California Davis’s World Food Center. Attendance is virtual; learning is guaranteed!

RSVP to NextGenFood Event on Facebook LIVE

Fast facts:

  • Wednesday, September 25, 2019, 11:00 AM – 3:30 PM ET (*GES session from 12 – 1 PM, details below)
  • Streaming exclusively on Facebook; see schedule below
  • Attendance is VIRTUAL, so tune in for any or all sessions that are of interest to you
  • All sessions will be tweeted in real-time from the @ISGPforum Twitter account
  • Viewers should tweet, post, and follow along with #NextGenFood
  • Watch a session by visiting www.facebook.com/ISGPforum (at the given time) and refresh until the live video begins

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Schedule for NextGenFood: Innovation You Can Eat

September 25, 2019, #NextGenFood

11:00 AM ET – Welcome and Introduction

Watch: www.facebook.com/ISGPforum

11:15 AM ET – Forum on the Street: Public opinions of food innovation

Host: ISGP’s “The Forum” | Watch

  • Interviews compiled from the United States, United Kingdom, and Mexico!

11:30 AM ET – Discussion: What is food innovation?

Host: University of California Davis’s World Food Center | Watch

  • Pamela Ronald, PhD, University of California Davis
  • Allen Van Deynze, PhD, University of California Davis

12:00 PM ET – Panel: Gene editing in the food system

Host: North Carolina State University’s Genetic Engineering and Society Center | Watch

  • Zachary Brown, PhD, Agricultural and Resource Economics, NC State University
  • Hannah Burrack, PhD, Entomology and Plant Pathology, NC State University
  • Heike Sederoff, PhD, Plant and Microbial Biology, NC State University
  • Ross Sozzani, PhD, Plant and Microbial Biology, NC State University
  • Moderator: Jason Delborne, PhD, Forestry and Environmental Resources, NC State University

1:00 PM ET – Panel: Science of novel ingredients

Host: Kansas State University’s Food Science Institute | Watch

  • Jayendra Amamcharla, PhD, Kansas State University
  • Fadi Aramouni, PhD, Kansas State University
  • Kelly Getty, PhD, Kansas State University
  • Sara Gragg, PhD, Kansas State University
  • Gordon Smith, PhD, Kansas State University & Institute of Food Technologists
  • Moderator: Jeanette Thurston, PhD, Kansas State University

2:00 PM ET – Panel: Implications of novel ingredients

Host: Harvard Law School’s Animal Law and Policy Clinic | Watch

  • John de la Parra, PhD, MIT Media Lab
  • Kate Krueger, PhD, New Harvest
  • D. Julian McClements, PhD, University of Massachusetts Amherst
  • Moderator: Nicole Negowetti, JD, Harvard Law School

3:00 PM ET – Interview: Global potential of food innovation

Host: University of California Davis’s World Food Center | Watch

  • PARTICIPANTS TBA

3:30 PM ET – Adjournment

Watch

Details

Venue

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