Interviews & Press

This sunday, March 15, 12:30pm (AEDT), tune in to Landline on ABC television to hear Dr Van Eenennaam talk about genome editing in cattle and the current agricultural issues surrounding genome editing.

Alison Van Eenennaam recently attended a talk presented by Dr Vandana Shiva at the University of California Santa Cruz. In these three articles Dr Van Eenennaam does some fact checking of claims made by Dr Shiva in her “Poison-Free, Fossil-Free Food & Farming” workshop.

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Alison Van Eenennaam was recently interviewed by Molly Campbell for an article in Technology Networks about CRISPR technology, her own research and the future of gene editing livestock.

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Alison Van Eenennaam recently authored a manuscript entitled "Genomic and phenotypic analyses of six offspring of a genome-edited hornless bull" in Nature Biotechnology, published online October 7, 2019. The article was featured in UC Davis news, BBC news, Discover Magazine, Science Daily and over 100 other outlets and blogs.

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Read the news article

Alison Van Eenennaam was recently featured in Pacific Standard in an article  titled “America's Leading Animal Geneticist Wants to Talk to You About GMOs.”  This in-depth article spotlights the complexities of her innovative research.

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Alison Van Eenennaam was recently featured in Wired Magazine in an article  titled “A More Humane Livestock Industry, Brought to You by Crispr.”  This article details the many challenges and great potential for her area of research.

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Alison Van Eenennaam was recently featured in a Washington Post article titled "Gene-edited farm animals are coming. Will we eat them?  Cutting-edge lab techniques could improve animal breeding, but society may not be ready."
 

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Alison Van Eenennaam was recently featured in both a Genetic Literacy Project spotlight as well as part of the Cornell Alliance for Science site.  Both articles spotlight her as a tireless advocate for science.

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.

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