Cologne: 23.–26.03.2021 #AnugaFoodTec2021

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Genome Editing: New techniques for better food products | Event on the Anuga FoodTec 2018
Wissenschaftlerkreis Grüne Gentechnik e.V. (WGG)

Genome Editing: New techniques for better food products

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Appointments
23.03.2018 | 1:00 p.m. - 3:00 p.m.
Food Processing
english
Wissenschaftlerkreis Grüne Gentechnik e.V. (WGG)
Postfach 120127
60114 Frankfurt
0049 69 59796038

The event

Genome editing - the molecular tools to rewrite single DNA building blocks in a targeted and precise way have given a new dynamism to science and research.


New molecular biology technologies have been developed that are capable of cutting or inserting genetic sequences of living organisms much faster, more precisely and also more cost-effectively than older methods. The molecular tools for the specific and precise design of individual DNA building blocks have given science and research a new dynamic. The term genome editing includes several techniques: Zinc Finger Nucleases, TALEN, CRISPR-Cas9 and Oligonucleotide-directed Mutagenesis (ODM). Large potential is attributed to these methods.


The techniques 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 manifold aspects of genome editing.


13:00-13:10 Opening and Chair
Prof. Dr. Klaus-Dieter Jany, Wissenschaftlerkreis Grüne Gentechnik e.V. (WGG)


13:10-10:30 Genome Editing: Challenges for the food industry
Prof. Dr. Klaus-Dieter Jany, WGG e.V. , Germany; Member of the EFSA Working Group "Enzymes"


13:30-13:50 Microorganisms - useful helpers in food biotechnology
Dr. Gerd Seibold, Institute of Microbiology and Biotechnology , Ulm University, Germany


13:50-14:10 Genome-Editing and Regulation with CRISPR in Bacteria, Yeasts and Human Cells
Dr. Uemit Pul, BRAIN AG, Zwingenberg, Germany


14:10-14:30 Fit for climate change: Stresstolerant crops using new breeding techniques
Dr. Tobias Brügmann, Institute for Forest Genetics, Johann Heinrich von Thünen Institute (vTI)/ Federal Research Institute for Rural Areas, Forestry and Fisheries, Großhansdorf, Germany



14:30-14:50 Genome Editing in livestock breeding
Prof. Dr. Heiner Niemann, Institute for Farm Animal Genetics, Friedrich-Löffler-Institut (FLI)/Federal Research Institute for Animal Health, Neustadt, Germany


14:50-15:00 Summary and closing
Prof. Dr. Klaus-Dieter Jany, Wissenschaftlerkreis Grüne Gentechnik e.V. (WGG)