Gene editing in the beef industry

A new research project led by Food Values Research Group convenor Prof Rachel Ankeny seeks to understand community attitudes towards the use of gene editing in the beef industry.

Rather than introducing a technology then seeing if people accept it (or protest against it), our research in collaboration with industry takes a proactive approach to testing and deploying new technologies that incorporates a broader range of stakeholders’ views and concerns into these considerations, including the general public, meat consumers, and producers.Prof Rachel Ankeny

See here for more information.

Tagged in gene editing, beef industry