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LinkedInPosts Tagged: Peggy Lemaux
Science and public opinion square off in GMO debate
Van Eenenaam examined 20 years of records on the health and production of livestock populations eating GMO feed and has not found any measurable trends or changes.
"And those field observations agree with the many hundreds of carefully controlled studies that have been done by researchers globally," she said.
Van Eenennaam confirmed that crops modified to resist herbicides have encouraged greater use of herbicides and some weeds have become resistant to herbicides as a result.
"But I would argue that the trade-offs haven't been that significant and, unfortunately, this public concern around it is forestalling the development of what I would argue is much more sustainable plant and animal species," she said.
In her Twitter feed, Van Eenenaam provided links to additional information about the impact of current GMO crops.
As GMO food debate rages https://t.co/Zahoi6Ao9C See https://t.co/8mPC2fUnOl for ACTUAL impact of current GMO crops @ucanr @abc10 @ddmarquis
— Alison Van Eenennaam (@BioBeef) January 26, 2016
One possible benefit of GMOs is helping crops adapt to a warmer world resulting from global climate change, reported Matt Weiser on Vox.
For the article, Weiser spoke to Peggy Lemaux, UC ANR Cooperative Extension biotechnology specialist based at UC Berkeley. Lemaux is the lead researcher on a project aimed at engineering drought resistance into crops — in this case, sorghum. Her goal is to discover how epigenetics, the process by which environmental change triggers new genetic functions, could be used to improve drought tolerance.
If she and her colleagues can figure this out for sorghum, it could be applied to other species such as tomatoes and rice, also part of Lemaux's research, through genetic engineering or by inducing mutations using radiation or chemicals.
UC researchers try to make biofuel in tobacco plants
“The beauty of our proposal is that carbon dioxide emitted into the atmosphere as a byproduct of combustion of these bio-fuels would be captured again by tobacco plants and, through the natural process of photosynthesis, be converted back into fuel," said Anastasios Melis, professor in the Department of Plant and Microbial Biology at UC Berkeley.
Peggy G. Lemaux, UC Cooperative Extension specialist, Melis and Krishna Niyogi, Agricultural Experiment Station faculty in the Department of Plant and Microbial Biology at UC Berkeley, are lead researchers in the project.
For more information and a video growing biofuel in tobacco leaves, see the UC Green Blog.
Additional coverage:
Lemaux and Eduardo Blumwald, professor in the Department of Plant Sciences at UC Davis, were interviewed about biotechnology for a program that will air on the Bay Area’s KQED Channel 9 at 7:30 p.m. May 8. Lemaux and Blumwald will also participate in a "Google Hangout" at 11 a.m. May 8.
UC looks into a 'healthier' way to use tobacco
Converting tobacco into cigarettes is a dwindling industry, so scientists are looking for an alternative use for the product grown by tobacco farmers, said an article in the New York Times Green Blog.
Peggy Lemaux, UC Cooperative Extension specialist in the Department of Plant and Microbial Biology at UC Berkeley, shared the idea at the annual meeting of Advanced Research Projects Agency-Energy, an agency founded to nurture interesting energy ideas that may or may not work.
Some bacteria and algae turn sunlight into oils that can be burned in a car engine or used as raw material at a refinery in place of crude oil. A research consortium that includes the Lawrence Berkeley National Laboratory, UC Berkeley and the University of Kentucky has taken genes from those types of bacteria and algae and inserted them into tobacco plants. In the first year of work, the efforts produced a crop and organic solvents were used to extract the oils out of the leaves.
For an overview, see the video below:
Unfounded fear of GMOs keeps good food out of the marketplace
Peggy G. Lemaux, UC Cooperative Extension specialist in the Department Plant and Microbial Biology at UC Berkeley, says fear of the unknown can stop genetic engineering from helping consumers. She genetically engineered wheat to produce grain that is less allergenic and might be better tolerated by people with wheat allergies. Because of anti-genetic-engineering sentiment, she said, companies that could take it to market did not embrace it.
"No one is interested in moving it to the marketplace," Lemaux said.
The Mercury News article was centered on Proposition 37, an initiative on California's November ballot that, if passed, will require labeling on genetically engineered food.
