Presented by American academic, Professor Bruce Chassy, a biochemist at the University of Illinois

Professor Chassy's research focuses on the characterisation and development of methods for the genetic manipulation of microorganisms used in food and dairy fermentations. His research experiences with the development of genetically modified micro-organisms that are used in foods led him to an interest in food safety and the safety evaluation of "biotech foods."

The presentation is designed to give the balanced facts as to "what they are, and what they are not" and "why they are developed and grown". It includes a brief mention of nutritionally-improved/enhanced crops, including some developments that are in the pipeline.

Speaker profile:
Professor Bruce M Chassy is the Assistant Dean for Science Communications in the College of Agricultural, Consumer and Environmental Sciences, having served as Head of the Department of Food Science and Human Nutrition at the University of Illinois from 1989 to 2000.

Venue

Date: 03 October 2008
Location: Exhibition Hall, The UCT Graduate School of Business, Breakwater Campus,, Greenpoint, Cape Town
Cost: No cost

Contact: Phyllis Jordan
Company name: UCT Graduate School of Business
Telephone number: +27 21 4061366
Email address phyllisj@gsb.uct.ac.za