https://able.adelaide.edu.au/humanities/food-values/ en https://able.adelaide.edu.au/humanities/food-values/news/list/2022/03/04/community-attitudes-toward-gene-editing-in-the-red-meat-sector New research by the Food Values Research Group sheds light on community attitudes towards the use of gene editing in the beef industry. March 04 2022 Rebekah Joyce Harms https://able.adelaide.edu.au/humanities/food-values/news/list/2022/03/04/community-attitudes-toward-gene-editing-in-the-red-meat-sector https://able.adelaide.edu.au/humanities/food-values/news/list/2021/10/25/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. September 01 2021 Rebekah Joyce Harms https://able.adelaide.edu.au/humanities/food-values/news/list/2021/10/25/gene-editing-in-the-beef-industry