Genetic Engineering – News – Science – The New York Times

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University of Florida scientists say they have found a recipe that would return flavor that has been lost through breeding of modern hybrids.

By KENNETH CHANG

Daniel Kronauers transgenic ants offer scientists the chance to explore the evolution of animal societies and, perhaps, our own.

By NATALIE ANGIER

Gene editing, which does not add genes from other organisms into plants, is done with new tools that snip and tweak DNA at precise locations.

By KENNETH CHANG

The genetic engineering start-ups round includes the participation of Jennifer A. Doudna, who helped pioneer a technique that made altering DNA easier.

By MICHAEL J. de la MERCED

A California start-up that genetically engineers yeast to produce an acid for fragrances is at the forefront of efforts to reignite a market that fell short of earlier expectations.

By QUENTIN HARDY

The technique, discovered by a team at the Salk Institute and tested in mice, cannot be applied directly to people, but it points toward better understanding of human aging.

By NICHOLAS WADE

Why scientists and startups are tinkering with our most popular legume.

By ROXANNE KHAMSI

With inaugurations on everyones mind, heres another one: our new, weekly sampling of readers views.

By LIZ SPAYD with EVAN GERSHKOVICH

Monsanto writes that these crops are a very important and productive tool for modern and sustainable agriculture.

A cotton farmer in India says they have greatly increased his yield. The Union of Concerned Scientists urges better crop management methods instead.

Higher yields with less pesticides was the sales pitch for genetically modified seeds. But that has not proved to be the outcome in the United States.

By DANNY HAKIM

A Chinese firms $43 billion effort to buy Syngenta could upend the industry, but it faces widespread fears at home over modified food.

By AMIE TSANG and CAO LI

A bioethicist says research on a controversial procedure should be permitted with proper monitoring.

Officials want to test genetically modified mosquitoes built to blunt the spread of dengue and Zika, but many Key Haven residents fear the experiment more than the viruses.

By LIZETTE ALVAREZ

A new survey shows distrust of scientists, a suspicion about claims of progress and discomfort with the idea of meddling with human abilities.

By GINA KOLATA

The bill would require companies to indicate that foods have genetically engineered ingredients, but disagreement remains over how that would be done.

By STEPHANIE STROM

The study was testing the use of genetically engineered cells as a treatment for cancer, which had shown promising earlier results.

The bill would set a national standard for labeling G.M.O. foods, though critics say the system would not be tough enough.

By STEPHANIE STROM

A proposed law would make it unnecessarily difficult to check a label, by requiring the scanning of electronic codes in the store.

By THE EDITORIAL BOARD

As of Friday, nearly all food labels in the state must disclose when products include genetically engineered ingredients.

By STEPHANIE STROM

University of Florida scientists say they have found a recipe that would return flavor that has been lost through breeding of modern hybrids.

By KENNETH CHANG

Daniel Kronauers transgenic ants offer scientists the chance to explore the evolution of animal societies and, perhaps, our own.

By NATALIE ANGIER

Gene editing, which does not add genes from other organisms into plants, is done with new tools that snip and tweak DNA at precise locations.

By KENNETH CHANG

The genetic engineering start-ups round includes the participation of Jennifer A. Doudna, who helped pioneer a technique that made altering DNA easier.

By MICHAEL J. de la MERCED

A California start-up that genetically engineers yeast to produce an acid for fragrances is at the forefront of efforts to reignite a market that fell short of earlier expectations.

By QUENTIN HARDY

The technique, discovered by a team at the Salk Institute and tested in mice, cannot be applied directly to people, but it points toward better understanding of human aging.

By NICHOLAS WADE

Why scientists and startups are tinkering with our most popular legume.

By ROXANNE KHAMSI

With inaugurations on everyones mind, heres another one: our new, weekly sampling of readers views.

By LIZ SPAYD with EVAN GERSHKOVICH

Monsanto writes that these crops are a very important and productive tool for modern and sustainable agriculture.

A cotton farmer in India says they have greatly increased his yield. The Union of Concerned Scientists urges better crop management methods instead.

Higher yields with less pesticides was the sales pitch for genetically modified seeds. But that has not proved to be the outcome in the United States.

By DANNY HAKIM

A Chinese firms $43 billion effort to buy Syngenta could upend the industry, but it faces widespread fears at home over modified food.

By AMIE TSANG and CAO LI

A bioethicist says research on a controversial procedure should be permitted with proper monitoring.

Officials want to test genetically modified mosquitoes built to blunt the spread of dengue and Zika, but many Key Haven residents fear the experiment more than the viruses.

By LIZETTE ALVAREZ

A new survey shows distrust of scientists, a suspicion about claims of progress and discomfort with the idea of meddling with human abilities.

By GINA KOLATA

The bill would require companies to indicate that foods have genetically engineered ingredients, but disagreement remains over how that would be done.

By STEPHANIE STROM

The study was testing the use of genetically engineered cells as a treatment for cancer, which had shown promising earlier results.

The bill would set a national standard for labeling G.M.O. foods, though critics say the system would not be tough enough.

By STEPHANIE STROM

A proposed law would make it unnecessarily difficult to check a label, by requiring the scanning of electronic codes in the store.

By THE EDITORIAL BOARD

As of Friday, nearly all food labels in the state must disclose when products include genetically engineered ingredients.

By STEPHANIE STROM

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Genetic Engineering - News - Science - The New York Times