Genome Editing: New techniques for better food products

Genome editing, molecular biological methods for the targeted and precise editing of DNA, have given science and research an enormous dynamic. These new technologies are capable of cutting or inserting genetic sequences of living organisms much faster, more precisely and also more cost-effectively than older methods. Genome Editing can be applied to obtain new, safe and nutritionally high-quality foods and - in the case of microorganisms - as starter cultures or for the optimization of food processing steps. The symposium will provide an overview of the nature and use of these methods as well as their applications in (animal and plant) breeding and modification possibilities of microorganisms. Finally, the regulatory hurdles for genome editing will also be a topic of discussion. Scientific experts will share information on the current state of knowledge in these areas and offer a platform for the discussion of the diverse aspects of genome editing.

13:40-13:50 Opening and Chair

Prof. Dr. Klaus-Dieter Jany, Wissenschaftlerkreis Grüne Gentechnik e.V. (WGG), Frankfurt, Germany

13:50-14:15 Genome editing and its application in livestock

Dr. Björn Petersen, Institut für Nutztiergenetik, Friedrich-Loeffler-Institut, Neustadt, Germany

14:15-14:40 Targeted mutagenesis through genome editing to improve the quality of harvested products of important crops

Prof. Dr. Christian Jung, Institut für Pflanzenbau und Pflanzenzüchtung, Christian-Albrechts-Universität zu Kiel, Germany

14:40-15:05 Microorganisms - The special supporters for the production of sustainable and health-promoting food

Prof. Dr. Klaus-Dieter Jany, Wissenschaftlerkreis Grüne Gentechnik e.V. (WGG), Frankfurt, Germany

15:05-15:10 Summary and closing

Prof. Dr. Klaus-Dieter Jany, Wissenschaftlerkreis Grüne Gentechnik e.V. (WGG), Frankfurt, Germany