Events | GWG 2021 Conference
Day 3: Friday July 30th, 2021
All times are listed in CST – Central Standard Time. Need help with a time conversion?
Download a PDF of the Day 3 Program.
Session One:
Will rewriting microbial genomes rewrite the future?
8:30 AM - 10:20 AM
8:30 - 8:35 AM
Introduction by Session Chair, Arjun Khakhar
Senior Scientist, Flagship Labs 70
8:35 - 8:55 AM
Jef Boeke, PhD
Director of Sol and Judith Bergstein, Institute of System Genetics & Professor, Dept. of Biochemistry and Molecular Pharmacology, New York University
8:55 - 9:15 AM
Michael Sadowsky, PhD
Professor, Dept. of Soil, Water and Climate, Dept. of Plant and Microbial Biology; BioTechnology Institute, University of Minnesota
9:15 - 9:35 AM
Brynne Stanton, PhD
Head of Strategic Innovation at Joyn Bio
9:35 - 9:55 AM
Leslie Mitchell, PhD
Co-founder and President at Neochromosome, Inc.
9:55 - 10:10 AM
Kanut Laoharawee, MBA
PhD Candidate, Moriarity lab, University of Minnesota
10:10 - 10:20 AM
Break
Session Two:
What can we learn and build in aquatic environments with genome editing?
10:20 AM - 12:00 PM
10:20 - 10:25 AM
Introduction by Session Chair, Erin Nolan
10:25 - 10:45 AM
John Liu, PhD
Interim Vice Chancellor and Provost at Syracuse University & Fellow, World Aquaculture Society
10:45 - 11:05 AM
Mark Walton, PhD
Chief Technology Officer, Aquabounty
11:05 - 11:25 AM
Phillip Cleves, PhD
Principal Investigator, Dept.of Embryology, Carnegie Institution for Science
11:25 - 11:45 AM
Steve Ekker, PhD
Mayo Clinic Cancer Center Department of Biochemistry and Molecular Biology
11:45 - 12:00 PM
Break
Lunch hour Food Evolution Q&A
12:00 PM - 12:55 PM
12:00 - 12:05 PM
Introduction to Food Evolution Q&A by TBD
12:05 - 12:30 PM
Q&A with Dr. Alison van Eenennaam, Animal Ag Applications at the University of California, Davis
12:30 – 12:45 PM
Break
Session Three:
Powering the future - what does the future hold for GE?
12:45 PM - 4:15 PM
Sean Sherman
Chef/Owner at The Sioux Chef, Author, The Sioux Chef's Indigenous Kitchen. North American Traditional Indigenous Foods. Member of the Oglala Lakota Sioux - Heidi Ehalt Photography
George Church
Founding Core Faculty & Lead, Synthetic Biology - Wyss Institute at Harvard University; Professor of Genetics at Harvard Medical School
12:45 - 12:50 PM
Introduction by Session Chair,
Bernice Thommandru, MS
Research Scientist, Integrated DNA Technologies, Dept. of Molecular Genetics
12:50 - 1:10 PM
E. Cartier Esham, Ph.D.
Chief Scientific Officer
Biotechnology Innovation Organization
1:10 - 1:30 PM
Diane Wray-Cahen, PhD
Senior Advisor for Animal Health & Production, and Animal Products, United States Department of Agriculture
1:30 - 2:10 PM
Keynote Speaker
Sean Sherman, Chef/Owner at The Sioux Chef
Author, The Sioux Chef's Indigenous Kitchen
North American Traditional Indigenous Foods
Member of the Oglala Lakota Sioux
2:10 - 2:20 PM
Break
2:20 - 2:40 PM
Alexis Komor, PhD
Assistant Professor, University of California, San Diego
2:40 - 3:00 PM
Matthew Porteus, MD, PhD
Stanford School of Medicine, Division of Stem Cell Transplantation and Regenerative Medicine
3:00 - 3:40 PM
Keynote Speaker
George Church, PhD
Founding Core Faculty & Lead, Synthetic Biology - Wyss Institute at Harvard University; Professor of Genetics at Harvard Medical School, Co-author of Regenesis: How Synthetic Biology Will Reinvent Nature and Ourselves
3:40 - 4:00 PM
Panel discussion with Session 3 speakers
Moderated by Dr. David Largaespada
“Sean Sherman, the founder and CEO of The Sioux Chef was awarded a James Beard Foundation Leadership Award, which “spotlights the important and complex realms of sustainability, food justice, and public health.”
“In Regenesis, a book exploring the science of synthetic biology, George Church and Ed Regis imagine a world where micro-organisms are capable of producing clean petroleum or detecting arsenic in drinking water, where people sport genetic modifications that render their bodies impervious to the flu, or where a synthetic organism can be programmed to invade and destroy cancer cells.”
Recognitions, Awards & Adjourn
4:00 PM - 4:15 PM