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Achieving Coexistence of Biotech, Conventional and Organic Foods in the Marketplace
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Achieving Coexistence of Biotech, Conventional and Organic Foods in the Marketplace

Achieving Coexistence of Biotech, Conventional and Organic Foods in the Marketplace
News

Achieving Coexistence of Biotech, Conventional and Organic Foods in the Marketplace

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On the coexistence of biotech, conventional and organic foods. World class academic and industry experts, regulators, policy makers and other key stakeholders from around the world gather to discuss the challenges and opportunities in managing the growth of different types of foods in the global marketplace. In order to ensure that all sectors continue to thrive to meet the growing food demand around the world and satisfy the preferences of different consumer segments, industry, governments and stakeholder groups engage in active discussions on proper market practices and government policies. Every two years, the GMCC conferences provide a big stage for active debate on policy, legal, economic, and technical solutions that seek to facilitate coexistence.

The Executive Organizing Committee

Prof. Nicholas Kalaitzandonakes (Co-Chair), University of Missouri

Dr. Stuart Smyth (Co-Chair), University of Saskatchewan

Prof. Peter W.B. Phillips, University of Saskatchewan

Prof. Ken Schneeberger, University of Missouri


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