Genetically Modified Foods

Emilie Laurent is a food-science researcher with a Ph.D. in Molecular Biology, exploring genetically modified foods and their safety, nutritional profiles, and regulatory landscapes. She has published peer-reviewed studies on gene-editing techniques, allergenicity assessments, and consumer perceptions. Emilie teaches graduate courses on GMO development, biosafety protocols, and policy frameworks. She leads public-engagement forums to communicate scientific findings on GM crops. Her current research investigates CRISPR-based trait improvements for enhanced nutrition and stress tolerance.