In vitro meat vs GM food

By: Yi Chen

SummaryBy Hinata

This discussion on food technology was led by one of the official member of the Scienz Society, Yi Chen. She chose to specifically focus on comparing In Vitro meat and GM (Genetically Modified) vegetables. The presentation started with a description and simple explanation of advantages and disadvantages of food technology, accompanied by an informative slide. Then she compared In Vitro meat and GM crops, highlighting their advantages and limitations. She also briefly discussed the procedure and method of how both artificial foods are made using food technology.

Lastly, she allowed the participants to discuss the topic. Questions that were popular among the participants were: whether the cultured meat would taste as good as a natural “real” meat, and why a frequent intake of processed food causes one to be irritated and aggressive. Points were raised, often connecting other areas of science as well, such as biodiversity and gene variation. Even though the time allowed for the discussion was shorter than usual due to the day being the last day of school, the discussion was lively and well educated, and left the audience hungry for more.

Presentation of discussion

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