However, gene-edited foods could still face obstacles with public acceptance, says Christopher Cummings, a senior research fellow at North Carolina State University and Iowa State University.
“People want to know how their food is made. They don’t want to feel duped,” Cummings says.
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A learner | Writer of Melva's Note on Substack | High curiosity about psychology and human development.
I believe that human's brain is always crave for innovation, for example this cripsr-edited salad. What do you think about this innovation?
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