The people who hold the most extreme views opposing genetically modified foods think they know most about GMO food science, but actually know the least, according to new research involving a Washington University in St. Louis faculty member in Olin Business School.
The question of what constitutes “naturalness” — and consumers’ attitudes about it — lies at the heart of Washington University in St. Louis research from lead author Sydney Scott, assistant professor of marketing in the Olin Business School.
Glenn Stone, a professor of anthropology and environmental studies at Washington University, joins National Public Radio host Ira Flatow for a broadcast of NPR’s Science Friday live from St. Louis. The show will focus on the pros and cons of genetically modified crops.
Traditional rice cultivation methods practiced in the isolated hillside farms of Thailand are helping preserve the genetic diversity of rice, one of the world’s most important food crops, according to a new study by researchers at Washington University in St. Louis and Chiang Mai University in Thailand.