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DTSTART;TZID=America/New_York:20230228T100000
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SUMMARY:GES Write-In (Zoom)
DESCRIPTION:GES MediaSite | Video Archives | Podcast | @GESCenterNCSU | Newsletter \nSpring 2023 GES Write-In\nTuesdays\, 10 – 11:30 AM\nThis semester\, the GES Write-In will be held on Zoom. Join us Tuesday mornings for all or part of our 10-11:30 session. We’ll say ‘hi’ then settle in for quiet work on our respective projects. Join us from wherever is comfortable for you!\nPlease email Jen Baltzegar (jen_baltzegar@ncsu.edu) if you have any questions about the event. \n\n\n\n\n\n\n \nJoin Zoom Meeting\nhttps://ncsu.zoom.us/s/94852478262\nMeeting ID: 948 5247 8262\nPasscode: 142871
URL:https://ges.research.ncsu.edu/event/ges-write-in/2023-02-28/
LOCATION:https://ncsu.zoom.us/j/94852478262?pwd=cmpDdGJ1aFo2ZkJrakdmTGIram95dz09
CATEGORIES:GES Event
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ORGANIZER;CN="GES Center":MAILTO:gesocietycenter@ncsu.edu
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DTSTART;TZID=America/New_York:20230228T120000
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SUMMARY:Jack Wang - Multiplex CRISPR-Editing of Wood for Sustainable Fiber Production | GES Colloquium\, Spring 2023
DESCRIPTION:Colloquium Home | Zoom Registration | GES Video Library (current) | Video Archives | Podcast | @GESCenterNCSU | Newsletter \nMultiplex CRISPR-Editing of Wood for Sustainable Fiber Production\nJack Wang\, NC State University\, Assistant Professor\, Director of Forest Biotechnology Group\, at NC State University\nWebsite | Twitter @FBG_NCSU \n\n\n\n\n\n\nNOTE: The video and podcast of this colloquium will be embargoed until after the referenced research is published (date TBD).  \n\nAbstract\nWood is the most abundant carbon biomass on earth and the major source of sustainable green fibers and bioproducts. Globally\, 550 gigatons of carbon are stored as wood\, representing 57% of the biogenic carbon sink. Despite the importance of wood fibers\, its production has remained largely limited to undomesticated forest trees with often sub-optimal wood properties that hamper production efficiency. Here\, we show that strategic multiplex CRISPR-based genome editing of monolignol biosynthetic genes improves wood properties beyond natural variations or the editing of single genes\, and debottlenecks a key operational constraint in industrial pulp mills. The improvements substantially increase fiber production capacity while reducing the global warming potential of pulp mills\, leading to a more sustainable and efficient fiber bioeconomy. \nSpeaker Bio\nJack Wang is Assistant Professor and Director of the Forest Biotechnology Program at NC State University. He is also co-founder and CSO of TreeCo\, an NCSU startup company. His research focuses on the molecular genetics and genome editing of trees to enhance forest resilience and productivity. \n\nGES Colloquium (GES 591-002) is jointly taught by Drs. Jen Baltzegar and Dawn Rodriguez-Ward\, who you may contact with any class-specific questions. Colloquium will generally be live-streamed via Zoom\, with monthly in-person meetings in 1911 Building\, Room 129. Please subscribe to the GES newsletter and Twitter for updates.
URL:https://ges.research.ncsu.edu/event/ges-colloquium-2023-02-28/
LOCATION:https://go.ncsu.edu/ges-colloq-zoom
CATEGORIES:AgBioFEWS,Colloquium,Training,University
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ORGANIZER;CN="GES Center":MAILTO:gesocietycenter@ncsu.edu
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DTEND;TZID=America/New_York:20230302T173000
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SUMMARY:Future of Food: Near-Future Genetically Engineered Foods: Prospects and Controversies
DESCRIPTION:Future of Food: Near-Future Genetically Engineered Foods: Prospects and Controversies\nThursday\, March 2\, 2023 | Tasting – 4:00pm; Panel – 4:30pm to 5:30pm | Fishbowl Forum\, Hill Library\nRegister for this event\n\n\n\n\n\n\nLivestreaming\n This event will be livestreamed on the NC State University Libraries YouTube channel. \nAbout This Event\n\nWhat will the next generation of genetically engineered foods look like? Are gene-edited foods also genetically modified organisms (GMOs)\, and will we label them or regulate them? How do these technologies affect what you will find in your local supermarket? \nJoin the following NC State faculty members in a conversation about prospects and controversies of near-future GE foods: \n\nJason Delborne (Professor in Forestry and Environmental Resources; Director of the Science\, Technology\, and Society program)\nFred Gould (University Distinguished Professor\, William Neal Reynolds Professor of Agriculture\, Co-Director of the Genetic Engineering and Society Center)\nJennifer Kuzma (Goodnight-NC GSK Foundation Distinguished Professor in the Social Sciences; Co-Director of the Genetic Engineering and Society Center)\n\nRob Dunn (Senior Vice Provost for University Interdisciplinary Programs; William Neal Reynolds Distinguished Professor\, Applied Ecology) will facilitate this conversation about the costs and benefits of near-future GE foods. \nWe’ll also have some GE foods available for tasting\, including Pinkglow pineapple. \nThis event is part of the Future of Food series and is co-sponsored by Wicked Problems\, Wolfpack Solutions\, the Genetic Engineering and Society Center\, NC State Dining\, and The Long View Project. \n\nFeatured Speakers\n\n                \n                \n                            \n                            \n                    \n        \n\n                                        photo1Speaker\n\n\n\n        \n            Rob Dunn\nSenior Vice-Provost for University Interdisciplinary Programs and William Neal Reynolds Distinguished Professor\, Applied Ecology        \n            \n            Jason Delborne\nProfessor in Forestry and Environmental Resources; Director of the Science\, Technology\, and Society program        \n            \n            Fred GouldUniversity Distinguished Professor\, William Neal Reynolds Professor of Agriculture\, Co-Director of the Genetic Engineering and Society Center\, Executive Director of the Genetics and Genomics Academy\n        \n            \n            Jennifer Kuzma\nGoodnight-NC GSK Foundation Distinguished Professor in the Social Sciences\, Co-Director of the Genetic Engineering and Society Center\, and Associate Director\, Precision Microbiome Engineering Center (PreMiEr\, NSF-ERC)
URL:https://ges.research.ncsu.edu/event/future-of-food-3-2-23/
LOCATION:Fishbowl Forum\, D. H. Hill Jr. Library\, 2 Broughton Drive\, Raleigh\, NC\, 27695\, United States
CATEGORIES:University
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