Just the facts. From the experts.

Genetically modified organisms, or GMOs, are often maligned and misunderstood. To help clear up misconceptions and answer some of the prevalent questions about GMOs, we tapped into our Best Food Facts network of university professors for a series of blog posts we’re calling ‘GMOs - What to Know.’ Experts on a variety of GMO-related topics are featured, including:

Dr. Bruce Chassy, Professor of Food Microbiology and Nutritional Sciences; Executive Associate Director of the Biotechnology Center; Assistant Dean for Science Communications in the College of Agricultural, Consumer and Environmental Sciences, University of Illinois - Urbana/Champaign


  Dr. Peggy Lemaux, Cooperative Extension Specialist at the University of California-Berkeley


  Dr. Martina Newell-McGloughlin, Director, University of California Systemwide Biotechnology Research and Education Program (UCBREP), Co-Director, National Institutes of Health Training Program in Biomolecular Technology, Co-Director, NSF IGERT CREATE Training Program, and Adjunct Associate Professor, Department of Plant Pathology at the University of California-Davis


  Dr. Wayne Parrott, Professor in the Department of Crop and Soil Sciences, College of Agricultural & Environmental Sciences, University of Georgia


  Dr. Alison Van Eenennaam, Cooperative Extension Specialist, Animal Genomics and Biotechnology, University of California-Davis


Here you can find all of the posts related to our series on GMOs.


GMO Series Index


What do you think? Cast your vote in our poll about GM food.

Note: In 2015, the Food and Drug Administration approved genetically modified apples and potatoes, but these varieties won't likely be commercially available until 2016.

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