CRISPR Technology in Food Biotechnology

This lecture explores the application of CRISPR technology in food biotechnology, focusing on the introduction of CRISPR technology and its potential impact on food production. The lecture covers the creation of genetically modified organisms, such as muscly pigs and gene-edited mushrooms, and discusses the future prospects of CRISPR-based tools in bacteria. It also delves into the principles of CRISPR, genome editing techniques, and the regulatory and ethical issues surrounding the use of CRISPR in agriculture and food. The lecture concludes with a discussion on the use of gene editing to improve animal traits for agriculture and the challenges and opportunities associated with GM technology in food production.