Talking Biotech
The Talking Biotech Podcast is dedicated to the topic of biotechnology. These powerful methods have been extremely useful in medicine and agriculture, and hold great potential for the future. Despite their promise, there is substantial skepticism in the public regarding these technologies. A food-secure population, a profitable fear-driven anti-biotech industry, and a lack of scientific literacy hinders application of these technologies from reaching those that could use them. The companies and scientists that understand biotechnology are not explaining it well to the concerned public.
Below is the complete archive of related articles sorted by date.
Podcast: Synthetic ‘light switch’ boosts photosynthesis to increase crop yields
One of the limiting factors in photosynthesis is the plant’s ability to take up carbon dioxide to assimilate into carbohydrates ...
Podcast: How a bad night’s sleep can damage your DNA
On this episode of Talking Biotech, University of Florida researchers Kevin Folta and Brady Holmer tackle two pressing questions in ...
Podcast: Healthier cooking oil from biotech soybeans helps battle heart disease, diabetes
Soybeans produce abundant cooking oil, popular with both consumers and the food service industry. However, soybean oil isn't always the ...
Podcast: GMO AquAdvantage salmon headed for US grocery stores after 15 years of regulatory review
When the transgenic AquAdvantage salmon was first developed in 1989, the goal was simple: engineer a fast-growing fish that required ...
Podcast: Anthony Warner, ‘The Angry Chef,’ debunks fad diets and popular food ‘pseudoscience’
Anthony Warner is known as The Angry Chef, achieving notoriety for critically analyzing the social movements that pop up around ...
Tomorrow’s scientists developing CRISPR-edited crops to boost sustainable farming
Three graduate students highlight their efforts to breed disease-resistant crops and teach science to consumers ...
Neutralizing toxic military explosives with GMO plants
Military preparedness means testing ammunition in controlled field trials, as well as decommissioning obsolete weaponry. The result is a significant ...
Talking Biotech: Epidemiologist Geoffrey Kabat debunks flawed glyphosate-cancer meta-analysis. Were the mistakes deliberate?
A skeptical look at the latest glyphosate-cancer study reveals critical errors ...
Talking Biotech: Ethos Chocolate—the pro-GMO candy brand winning over biotech skeptics
Ethos chocolate hypes its use of GMO ingredients to promote crop biotechnology ...
Talking Biotech: How AAAS, world’s largest science organization, promoted ‘data-less conspiracy’ linking glyphosate to kidney disease
There is no evidence that glyphosate causes kidney disease. Why does the AAAS say otherwise? ...
Talking Biotech: Recruiting bees as soldiers in the war on plant pests
The company Bee Vectoring Technologies uses bees to control deadly plant pests ...
Talking Biotech: Regulating gene-edited animals as drugs will stifle food innovation
Animal gene editing could revolutionize food production. But FDA regulation stands in the way ...
Talking Biotech: Extreme GMO skeptics know the least about genetics—how should science communicators respond?
People most opposed to GMOs know little about them. How does this impact science communication? ...
Talking Biotech: Genetic engineering could protect at-risk forests—but regulation blocks progress
Changing climates and pathogens threaten forests. Biotechnology could help, if regulators get out of the way ...
Talking Biotech: Turning GMO plants into carcinogen-catching air filters
Could GMO houseplants purify the air in our homes? ...
Talking Biotech: Environmentalist Erin Brockovich is wrong about Monsanto, glyphosate and cancer
Famous environmental advocate Erin Brockovich says glyphosate causes cancer. Here's why she's wrong ...
Talking Biotech: How do we get consumers to think like scientists?
Thomas Zinnen and Kevin Folta tackle a perennial question: How do you communicate science to a hostile audience? ...
Talking Biotech: Tough questions about genetic engineering—a listener interviews Dr. Kevin Folta
Roles are reversed on this week's podcast. Science enthusiast and blogger Gary Nolan interviews Dr. Folta ...
Talking Biotech: As demand for food rises, the world needs more plant scientists
The world needs plant scientists. Two experts explain how you can join the field ...
Talking Biotech: Corporations corrupt science research? What are real conflicts of interest?
A closer look at how money influences science ...
Talking Biotech: Meet the liquor store owner boycotting Smirnoff’s ‘non-GMO’ vodka
Meet Allison Nondorf, a farmer and co-owner of A&C Liquid Assets in Kansas. The liquor store refuses to sell Smirnoff's ...
Talking Biotech: How regulation threatens the future of biotechnology
Technology is revolutionizing health care and food production. But excessive regulation slows these important developments. What does this mean for ...
Talking Biotech: How insects could make our food supply more sustainable
Producing feed for animals we eat has led to overfishing and other environmental challenges. Feeding our livestock insects might solve ...
Talking Biotech: Mango is a vital food crop worldwide. But where did it come from?
Mango is popular worldwide, but especially important in India and southeast Asia. On this episode, Emily Warschefsky and Kevin Folta ...
Talking Biotech: Does LaCroix sparking water really contain cockroach insecticide?
Join Kevin Folta as he tackles recent concerns that LaCroix sparkling water contains cockroach-killing insecticides ...
Beyond pesticides: Engineered crops that fertilize themselves from air
Plants are surrounded by nitrogen, but it's unusable as found in the atmosphere. Scientists may be able to change that ...
Talking Biotech: Thalidomide once caused birth defects—now it treats cancer
The sleep medication thalidomide caused thousands of birth defects in the 1960s. But experts say it's also a powerful cancer ...
Talking Biotech: There’s a worldwide vanilla shortage. Can science save our favorite food flavoring?
Vanilla is the world's favorite food flavoring—but there's not enough to go around. Thankfully, scientists are developing new ways to ...
