Lose the prickles. Add bioluminescence. Up the nutrients without the bitter flavor. CRISPR gene editing is opening a new world of genetically modified plants for home growers.
Articles on Genetically modified
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Mosquitoes can be genetically modified to help reduce the number of malaria-carrying mosquitoes, and therefore malaria transmission.
Debates about GMOs and gene-edited foods are multifaceted. There’s no evidence they’re not safe to eat, but no room for complacency either.
What criteria should be used to determine whether a food is natural? What if gene-editing techniques produce changes indistinguishable from those that evolve naturally? Is the food still natural?
With Gottlieb’s departure from the FDA imminent, what should we expect from the FDA? How is it likely to regulate the still controversial genetically engineered foods?
Genetic modification rules now cover gene edited crops but exclude plants bred traditionally with the same properties.
Vermonters’ views on labels for genetically engineered foods shed light on consumers’ views, as the federal government considers mandatory labels.
Genome editing and synthetic biology are giving rise to new forms of life. But do these organisms have conservation value as part of earth’s biodiversity?
Public health experts enlist the molecular biology tools that create genetically modified organisms – as well as the GMOs themselves – in the fight against emerging infectious diseases.
The concerns about genetically modified foods are well known. But when we look at population and climate projections, what happens if we don’t use them to increase our food supply?
Burkina Faso, one of the largest GM cotton producers in the world, has begun a phase out of all Bt cotton production.
Adding a single wheat gene helps the American chestnut withstand a fungal pathogen that nearly wiped these hardwood trees out of the eastern forests they once dominated.
New research suggests how we could prevent genetically modified organisms from surviving - and potentially spreading - in the wild.
Since the heyday of retail bans on products containing genetically modified ingredients 15 years ago, the tide has been heading in the other direction.
We don’t trust bacteria and we don’t trust GM, so putting them together might be controversial. That’s exactly what we’re doing, though.
Top contributors
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Senior Lecturer in Medical Microbiology, Edinburgh Napier University
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Associate Professor Department of International Development Studies, Dalhousie University
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Visiting Professor of Biotechnology, King's College London
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Professor in the Department of Environmental and Forest Biology, State University of New York College of Environmental Science and Forestry
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Director of the Sainsbury Laboratory, University of Cambridge
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Associate Professor, International Studies Department, University of San Francisco
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Professor of Ocean Leadership, University of Tromsø
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Professor of Population Ecology, University of Leeds
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Ph.D. Candidate in Chemical Biology, Harvard University
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Research Scientist at NORCE Norwegian Research Centre, University of Tromsø
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Professor of Philosophy, University of Montana
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Research Fellow, Centre for Crop Science, The University of Queensland
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Professor of Law, Villanova University
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Head of Medical Entomology and Parasitology, Institut de Recherche en Sciences de la Santé (IRSS)
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Professor and Chair Community Development and Applied Economics, University of Vermont