What Are Gene-Edited Foods? CRISPR and the Future of Your Plate

In this episode, we sit down with Dr. Rodolphe Barrangou to unpack the promise and complexity of genome editing in our food system. From public misunderstandings about DNA to the urgency of feeding a growing population, Dr. Barrangou highlights the motivations driving CRISPR research and how the technology is being used responsibly to solve global challenges. We explore the ethical and regulatory dilemmas of genome editing, the risks of unintended consequences, and the global questions of resource allocation. Plus, he shares how CRISPR is already improving everyday items like yogurt, laundry detergent, and even paper! Tune in to hear why the future of food, forestry, and science might just depend on our ability to “keep calm and CRISPR on.”Learn more about Dr. Barrangou’s work below:NC State Bio Page: https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/people/rbarran/ CRISPR Lab at NC State: https://crispr.cals.ncsu.edu/The CRISPR Revolution: Chancellor Woodson Talks Science and Innovation with Professor Rodolphe Barrangou: https://cals.ncsu.edu/news/the-crispr-revolution-chancellor-woodson-talks-science-and-innovation-with-professor-rodolphe-barrangou/ Check out the following resources to learn more about today’s topic:Article: A CRISPR View: https://magazine.ncsu.edu/2025/a-crispr-view/ N.C. Plant Sciences Initiative: https://cals.ncsu.edu/psi/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.