Advances in the genetic modification of food create opportunities to improve the food supply, address malnutrition and hunger, and reduce the use of pesticides. How will these advances affect the diversity of our food supply? What is the potential for genetically modified foods to address nutritional deficiencies in populations facing extreme poverty?
Come join a lively conversation with a panel of representatives from the scientific, philosophical, and culinary communities to discuss whether we should modify our food and who should eat it.
- Bruce Kraig, Ph.D., President, Culinary Historians of Chicago and Lecturer, Kendall College Culinary School, will moderate this panel.
- Jocelyn Malamy, Ph.D., Associate Professor, Department of Molecular Genetics and Cell Biology, University of Chicago
- Vivian Weil, Ph.D., Director, Center for the Study of Ethics in the Professions, Illinois Institute of Technology
If you need a sign interpreter or require other arrangements to fully participate, please call 312.422.5580. For parking locations near the facility, please visit Chicago Parking Map.com.
For more information, call 312.422.5580.