Laura Privalle has worked in the agricultural biotechnology industry since 1984 after receiving her Ph.D. in Biochemistry at the University of Wisconsin. Her dissertation was on nitrogen fixation in blue-green algae. After a post-doctoral fellowship at Duke University where she worked on nitrite reductase, she joined CIBA-GEIGY’s brand new biotechnology unit. This subsequently became Novartis and then Syngenta. She has been working in Regulatory Science since 1992 and was deeply involved in producing the safety assessment package for the first transgenic maize product that received regulatory approval in the United States. In 2003 she joined BASF as head of Regulatory Science where she remained until 2013 when she joined Bayer CropScience. She has served as vice-chair and then chair of the Protein Allergenicity Technical Committee for the Health and Environmental Science Institute. She also serves on the Education Enhancement Grants panel for the North Carolina Biotechnology Center. In addition, she is a member of the Faculty of 1000 in the Agriculture and Biotechnology Section.
From this Expert
Q: Carrots DNA apparantly contains a gene that that causes carrots to express orange pigmentation. Why don't we turn oeange when we eat and digest carrots? Also, some sweetcorn has genes that enable it to produce BT pesticide. There have been...
Posted On: Saturday, 8/03/2013 1:23 am
Answered By: Laura Privalle, Global Head Regulatory Field Study Coordination, Bayer CropScience, Thursday, 10/10/2013 2:30 pm
A: The orange color in carrots is caused by beta-carotene, a precursor to Vitamin A. [This is found in the food itself. Our own genes do not take up the function from the carrot gene]. We eat carrots not only because they taste good but because they are a good source of thisnutritious compound. Over consumption could in fact lead to your skin taking on an orange tinge. Humans should generally never consume too much of any one thing. Moderation is always best.Regarding... Continue Reading
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