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January 2014

SCU Professors Available to Discuss GMOs

Two professors from SCU can discuss the science and hype about the food and crops altered by genetically modified organisms (GMOs).

 SANTA CLARA, Calif., Jan. 6, 2014-- A group called the California State Grange is advocating for legislation to require labeling of food modified through genetically modified organisms (GMOs)  in California this year.  Connecticut, Hawaii, and Maine have passed bills requiring labeling of GMO foods, and stores including Whole Foods and Trader Joe’s are giving genetically modified food the cold shoulder.

Two professors from Santa Clara University can discuss aspects of the GMO debate:

Gregory Baker, director of the Food and Agribusiness Institute at Santa Clara University’s Leavey School of Business, touches on GMO issues in his classes Resources, Food and the Environment and Food Industry Management. He says that while transparency could be good for consumers and the industry, it could be costly to achieve. He adds that from a scientific perspective, much of the fears about “Frankenfood” or new allergens being introduced aren’t backed by scientific research, while genetic modification is necessary to adapt to climate and population changes now and in the future. Prof. Baker can be reached at His bio is at:

Santa Clara University Environmental Studies and Science professor and biologist Michelle Marvier can discuss how some GM crops are potentially harmful to the environment, but others are clearly beneficial. She does not support labeling because she feels "GM" is too simple for consumers to make an informed choice. Reporters can contact her at  Her bio is at

Deborah Lohse ( 408-554-5121) or Marika Krause ( 408-554-5126) of SCU Media Relations can assist in reaching these or other SCU professors.