Latest news
Search news stories
Enter a keyword to search news.
Understanding Consumer Attitudes to the Use of Genetic Modification
![plum](/humanities/food-values/sites/default/files/styles/ua_landscape/public/media/images/2020-07/plum.jpg?h=c4dd2c7b&itok=WdJBNued)
Speaking to delegates from industry, researchers, and investors at the Ag & Foodtech Symposium in Brisbane, Professor Rachel Ankeny explained that the future of genetic modification must include dialogue and debate with the public.
[Read more about Understanding Consumer Attitudes to the Use of Genetic Modification]
Food Values Researchers in Toronto
Food Values Research Group convener Professor Rachel Ankeny and member Dr Jessica Loyer recently presented papers at Scarborough Fare: Global Foodways and Local Foods in a Transnational City.