Interviews & Press

Bull Market - Collaboration with beef industry tests advanced breeding technologies

October 11, 2018

By Robin DeRieux

COWS ARE SPECIAL. As ruminants, they eat grass and other plants that are inedible to people, transforming forage into steak and hamburgers and other tasty high-protein beef products.

Over the past few decades, the beef industry has made significant improvements in productivity—generating more food from fewer numbers of cattle. Better breeding and other innovations in animal science research have played a starring role in these advances.

Van Eenennaam testifies in D.C. on genetically engineered food

December 04, 2016

With lawmakers considering a proposal to require the labeling of genetically engineered food, UC Davis biotechnologist Alison Van Eenennaam told a congressional subcommittee last week that such foods and food ingredients derived from GE crops pose no unique risks compared to plants derived from conventional breeding.

Van Eenennaam