New research from North Carolina State University and the University of Minnesota shows that the majority of consumers will accept the presence of nanotechnology or genetic modification (GM) technology in foods – but only if the technology enhances the nutrition or improves the safety of the food.

Thermo Fisher Scientific has developed a high-resolution hydrophobic interaction chromatography (HIC) method that can separate a fusion protein from a truncated version and a structural isomer.

Cell-like compartments produce proteins and communicate with one another, similar to natural biological systems

Political scientist discusses regulatory gaps in assessing the impact of “gene drives.”

The secret of how salamanders successfully regrow body parts is being unravelled by UCL researchers in a bid to apply it to humans.

Comparing biochemicals in the GM foods to their non-GM counterparts is enlightening

Computer modeling may help scientist develop crops that yield more with less water

“With new insights into both the pathogen and its potato host, we can use GM technology to tip the evolutionary balance in favour of potatoes and against late blight.”

As the abundance of genetically modified (GM) foods continues to grow, so does the demand for monitoring and labeling them.

Entomologists at the University of Minnesota have developed a new approach for identifying potential environmental effects resulting from the deliberate release of genetically engineered (GE) insects.