Student Perception of GMOs and their Prevalence On Campus
Channel: JMU ISAT
Date: 2017-07-01

By Sarah Di Croce, Travis Hooven, Adam Turosky
Advised by Dr. Shannon Conley and Dr. Amanda Biesecker
Abstract: Genetically modified foods have become commonplace in today’s grocery stores. However, recent state and federal GMO labeling legislation has sparked debate about the use, consumption, and required labeling of GMOs. In light of these recent dynamics, we have partnered with Aramark and JMU dining services to understand what issues, if any, JMU students have in regards to genetically modified (GM) foods on the campus, and present a feasible plan to address these problems. In order to explore these issues more in depth, and to understand the technical underpinnings of genetic modification, the project was divided into three stages. Firstly, an Institutional Review Board-approved survey was designed and distributed via email to gauge the interest and perception regarding GM foods in JMU dining halls. The survey was designed to focus specifically on students’ perception of GM food safety, their overall knowledge of GM foods, and their preferred options regarding GM foods in JMU dining halls. Secondly, laboratory testing of common food options in JMU dining halls was performed in order to gain professional hands-on laboratory experience, as well as investigating the presence of genetic modification in dining hall foods. Lastly, the survey and laboratory results were analyzed to create and present a feasible plan to Aramark and JMU Dining Services, in order to address findings from the survey data.