Designer Foods: Moving Technology From the Lab to the Fork

Tuesday, October 20
1:30 PM – 2:30 PM (Central Time)
CE: 1.0
Level 2 (intermediate knowledge/experience)
Activity Code: 157706

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

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.

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.


  • Designer Foods: Moving Technology From the Lab to the Fork -

    Nancy Emenaker, PhD, MEd, RDN, LD, FAND

    Program Director

    NIH / NCI

  • Speaker(s)

  • Designer Foods: Moving Technology From the Lab to the Fork -

    Donald Weeks, PhD

    Professor Emeritus

    University of Nebraska-Lincoln

  • Designer Foods: Moving Technology From the Lab to the Fork -

    Sally (Sarah) Rockey, PhD

    Executive Director

    Foundation for Food and Agriculture Research

  • Designer Foods: Moving Technology From the Lab to the Fork -

    Ruth MacDonald, PhD, RD

    Professor and Chair

    Iowa State University