Future of Food: Extreme Possibilities of Genetic Engineering

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 will be streamed live on our YouTube channel.

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