Future of Food: Extreme Possibilities of Genetic Engineering

Tuesday, October 4, 2022
4:30pm to 5:30pm

cartoon of skateboarding tomato

When

Tuesday, October 4, 2022
4:30pm to 5:30pm
Add to calendar 10/04/2022 16:30 10/04/2022 17:30 Future of Food: Extreme Possibilities of Genetic Engineering <p>What if there were no barriers to the use of genetic engineering for food production? Could we employ microbes to turn waste streams into food, or produce transgenic headless chickens? If so, would we eat them? What impossible-seeming things are underway already? What might be possible in the future, and what *should* we do? What dangers would arise, if any?</p> <p>Join the following writers and scientists for a discussion of futuristic foods:</p> Rafeeat Aliyu is a writer of speculative fiction interested in food and the future. Marsha Gordon is a film studies professor interested in the ways American culture imagines the past, present, and future. Rodolphe Barrangou is a scientist who studies CRISPR-Cas systems and has co-founded several companies with a focus on food applications for enhancing health and sustainability. Heike Sederoff is a scientist who studies metabolic engineering of plants to improve the sustainability of agriculture. <p>From 4-4:30 pm, the&nbsp;Special Collections Research Center&nbsp;will showcase items from the university's archives highlighting innovative moments in food history at NC State, including photographs and documents that&nbsp;tell the story of the&nbsp;atomic peanut. Stop by before the event to view the original materials and talk to the librarians who preserve them.&nbsp;</p> <p>This event is part of the Future of Food series and is co-sponsored by Wicked Problems, Wolfpack Solutions and the Department of English.</p> Fishbowl Forum

Where

Fishbowl Forum, D. H. Hill Jr. Library

About This Event

What if there were no barriers to the use of genetic engineering for food production? Could we employ microbes to turn waste streams into food, or produce transgenic headless chickens? If so, would we eat them? What impossible-seeming things are underway already? What might be possible in the future, and what *should* we do? What dangers would arise, if any?

Join the following writers and scientists for a discussion of futuristic foods:

  • Rafeeat Aliyu is a writer of speculative fiction interested in food and the future.
  • Marsha Gordon is a film studies professor interested in the ways American culture imagines the past, present, and future.
  • Rodolphe Barrangou is a scientist who studies CRISPR-Cas systems and has co-founded several companies with a focus on food applications for enhancing health and sustainability.
  • Heike Sederoff is a scientist who studies metabolic engineering of plants to improve the sustainability of agriculture.

From 4-4:30 pm, the Special Collections Research Center will showcase items from the university's archives highlighting innovative moments in food history at NC State, including photographs and documents that tell the story of the atomic peanut. Stop by before the event to view the original materials and talk to the librarians who preserve them. 

This event is part of the Future of Food series and is co-sponsored by Wicked Problems, Wolfpack Solutions and the Department of English.

Featured Speakers

Contact Information

Karen Ciccone
9193574174

Admission

Free and open to the public.

Accessibility

If assistive technology, live captioning, or other accommodations would improve your experience at this event, please contact us. We encourage you to contact us early about this to allow sufficient time to meet your access needs.