Robert Ward will be speaking at the UAND Thursday afternoon break-out session on Genetically Modified Foods. Robert is currently an Associate Professor of Nutrition, Dietetics and Food Sciences at Utah State University. He received his MS and PhDs in Food Science and Technology from the University of California, Davis. The focus of Robert’s research program is the intersection of food chemistry and nutrition. His current projects include investigating the role of polyunsaturated fatty acids in inflammatory processes and the effects of bioactives on gut health.
Robert’s presentation will include background information on genetic modification, current developments in GMOs, and perspective on how developments fit into a larger historical context. Robert has been involved in publishing, speaking and authoring chapters on various topics including “Dietary fat composition influences tissue lipid profile and gene expression in Fisher-344 rats”, “Development of a Beef Flavor Lexicon”, and “Bioactive components in milk”.
Robert is definitely in his element when talking about genetically modified foods. Come to the UAND Annual Meeting on Thursday to hear his insights and learn about current developments on the topic.