Designer Foods: Moving Technology From the Lab to the Fork

Gene-editing technologies hold unprecedented possibilities to increase global food production and nutrient demands in the face of an ever-growing world population. These advanced technologies can boast nutrient composition and increase crop yield while enabling plants to better resist environmental influences such as drought and pests. However, altering DNA can be messy business, so what do we really know about changing the genetics of our foods? Will those genetic changes hurt or help us as consumers?

We look at the evidence-based science behind gene-editing technologies that increase food production and its nutrient composition and how public-private partnerships move scientific advances from the lab onto the forks of global food consumers. We will also discuss the role of the dietetics professional in translating how these scientific advances that increase crop production and nutrient composition may alter the fundamental chemistry of what we eat, the sustainability of our food supply, and human health and disease.

Planned with the Research Dietetic Practice Group

CPE Level: Level 2
CPEU: 1.0

Performance Indicators

• 7.2.7 Identifies and implements risk management and environmental safety principles to enhance public safety and reduce risk to self, staff, customers, public and organization.
• 5.2.7 Suggests, develops and/or implements innovative enhancements and new software platforms, applications and technologies to meet the needs of the target group and the environment.
• 4.1.1 Demonstrates effective problem solving and professional judgment to address a need.

Learning Objectives

• Explain how expanding application of gene-editing technologies are modifying the foods we eat to meet growing US and global demands for an affordable and nutritious food supply.
• Describe 2-3 examples how public-private partnerships formed across government, industry and academia experts shape US and global efforts in delivering safe and healthy food products locally and across the globe.
• Detail the risk and benefits of consuming gene-edited food products and how dietetic professionals can apply sound scientific principles in promoting the health and well-being of our clients.

Speakers

• Donald Weeks
• Sally (Sarah) Rockey
• Ruth MacDonald