GMO

New Olin Business School research suggests that if consumers view a vaccine more like a curative to the epidemic, rather than as a preventative for the self, they will be more receptive toward it.

Heralded as a genetically modified crop with the potential to save millions of lives, Golden Rice has just been approved as safe for human and animal consumption by regulators in the Philippines. But a new study by Glenn Davis Stone, professor of sociocultural anthropology and environmental studies in Arts & Sciences, finds that most families affected by Vitamin A deficiency can’t grow Golden Rice themselves, and most commercial farmers won’t grow it either.

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.

Heralded on the cover of Time magazine in 2000 as a genetically modified (GMO) crop with the potential to save millions of lives in the Third World, Golden Rice is still years away from field introduction and even then, may fall short of lofty health benefits still cited regularly by GMO advocates, suggests a new study from Washington University in St. Louis.

Mary-Dell Chilton, PhD, who did pioneering work on plant genetics while on the biology faculty at Washington University in St. Louis in the late 1970s and early 1980s, has been named a co-recipient of the 2013 World Food Prize, an honor often described as the “Nobel Prize of Biotechnology.”