In conjunction with "Art’s Work in the Age of Biotechnology," lectures will be presented by select NC State faculty and staff: Jennifer Baltzegar, Todd Kuiken, and Fred Gould of the Genetic Engineering and Society Center; Darrell Stover from the College of Humanities and Social Sciences; and Molly Renda from NC State University Libraries.
A symposium on the systemwide economic, ecological, & societal impacts of emerging innovations in biotechnology. New date forthcoming
Martha Willcox joins us from CIMMYT to share how their multidisciplinary group created a collective, named MILPAIZ, for native maize grown in the traditional milpa system of intercropping.
A conversation with Angela Saini, journalist and author. Opening remarks from Provost Warwick Arden.
Go behind the scenes of science and celebrity with Dr. Elizabeth Jones, NC State History alumna and author of Ancient DNA: The Making of a Celebrity Science.
In-person, no Zoom this week. Happy new year! Our first class will be held in the 1911 Building, room 129 and lunch will be served! Come join us to catch up on one another's research and to hear about the Colloquium's new format and speaker list for Spring 2023.
AgBioFEWS Fellows Asa Budnick, Nick Loschin, Joseph Opoku Gakpo and Modesta Abugu will share their observations on and interrogate practices at the UN Biodiversity Conference (COP15) in Montreal, Canada that eventually lead to global decisions on the governance of biotech crops.
The 2022 Annual 4S conference brought together researchers and practitioners to explore science, technology and innovation across different cultural, economic and social settings.
This presentation focuses on ethical and oversight issues as they relate to the insertion of human cells into nonhuman animals, e.g., “chimeric research.”
Where the food science and nutrition communities have come and may be going in defining sustainable food systems with examples from research in the NC State Food, Bioprocessing and Nutrition Department.
Panel: Drs. Karletta Chief (University of Arizona), Yael Perez (University of California-Berkeley), and Amy Sapkota (University of Maryland). Joining us from three different NSF research traineeships on food, energy, and water systems (FEWS), our panelists will share each programs' challenges, opportunities, and sustainability.
This discussion aims to give participants some thought-provoking information on how food is generally regulated in the U.S., in addition to a general overview of the process utilized by the regulatory bodies to approve genetically engineered foods for human consumption.