You may have heard of a gene-editing technique called CRISPR that is being used to treat inherited genetic disorders. But did you know it’s also being used to improve both the sustainability of food production and the nutritional value of our fruits and vegetables? The first products have been approved for sale in the US this year. Will you eagerly adopt or shun these modified foods? Through lecture, videos and discussion, learn about CRISPR technology and the alternative ways that it is being used to change our food.

Bryan McKersie, Ph.D. in Biology, was a professor for 20 years at the University of Guelph, Canada. He then worked with BASF in North Carolina for 15 years managing international research projects in plant biotechnology. In retirement, Bryan writes about research project management and genetics. He is a member of OLLI at the University of North Florida in Jacksonville.

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