Café Scientifique - Peggy Lemaux
*Please note that the date for this event has been moved from the third Thursday of May and is now on May 30, 2019 due to speaker availability.*
Come for an evening of learning about how foods have changed over centuries and how they are being modified today. Use of modern tools of genetics allows researchers to make changes in the genetic makeup of some foods we use and eat in a different way than we have made such changes in the past. Learn about how these alterations are made, what modifications have been made and are in the marketplace and what products are in the pipeline. Also we will wade through some of the issues with engineered foods (a.k.a. GMO’s), such as food safety, regulation and environmental challenges. We will end with some thought-provoking facts.
Peggy Lemaux - Lemaux, a faculty member in the Department of Plant and Microbial Biology at UC Berkeley, devotes her time to researching cereal crops and to training the next generation of students on how to communicate with the public about science.
Please register on Eventbrite.
Café Scientifique is a place where anyone can come to explore the latest ideas in science and technology. The Café provides a forum for debating science issues outside a traditional academic context. We are committed to promoting public engagement with science and to making science accountable - all spoken in plain English. There is no admission charge to attend our events.
Building on its great success outside the United States, Café Scientifique Silicon Valley is the first such Café on the West Coast. We meet monthly to discuss a variety of science topics.