Today, there are many conversations about GMOs in food and agriculture. Which crops and foods are genetically modified? Why were they developed and are they really needed? Why do farmers use them? Are they safe for people and the environment? Should we really be modifying genomes and are there unintended consequences?
These are just a few of the questions that were explored in this CFI Food Issues Webinar about genetic modification delivered in Spanish for food industry professionals.
The webinar featured the expertise of Dr. Wayne Parrott of the University of Georgia and Dr. Maria Monteros of the Samuel Roberts Noble Foundation.