Robots Will Not be Taking Our Jobs

Robots Will Not be Taking Our Jobs

Top of Mind with Julie Rose - Radio Archive, Episode 769 , Segment 3

Episode: Still Too Big to Fail? Student Walkout, Robots Coming for Your Jobs?

  • Mar 15, 2018 11:00 pm
  • 19:10 mins

Guest: J.P. Gownder, Vice President and Principal Analyst, Forrester Research By some estimates, up to half of all jobs in the US will be replaced by automation over the next few decades - and not just manual labor. Doctors, therapists and even journalists could be supplanted by smart computers capable of learning and improving over time. But Forrester Research analyst J.P. Gownder thinks those estimates are way overblown. He and his team estimate only a fraction of Americans will be completely out of a job because of automation. The majority of us will have to learn how to work side-by-side with the robots.

Other Segments

Quest for Clean Food

11 MINS

(Originally aired: Dec. 19, 2017) Guest: Ruth MacDonald, PhD, Professor and Chair of Food Science and Human Nutrition, Iowa State University Healthy food bloggers and authors like Michael Pollan encourage us to steer clear of food that contains ingredients we can’t pronounce. Aim for clean and simple foods is the mantra. So, something that contains glutamic acid, histidine, methionine, phytosterols and 2-hydroxy-3-methylethl would be a definite no-go right? Except the food I’m describing is a banana. And not even a genetically modified one. Iowa State University food science and human nutrition expert Ruth MacDonald says it’s not just short-sighted, it’s dangerous, to get too carried away with the whole “no chemicals, no preservatives” thing.

(Originally aired: Dec. 19, 2017) Guest: Ruth MacDonald, PhD, Professor and Chair of Food Science and Human Nutrition, Iowa State University Healthy food bloggers and authors like Michael Pollan encourage us to steer clear of food that contains ingredients we can’t pronounce. Aim for clean and simple foods is the mantra. So, something that contains glutamic acid, histidine, methionine, phytosterols and 2-hydroxy-3-methylethl would be a definite no-go right? Except the food I’m describing is a banana. And not even a genetically modified one. Iowa State University food science and human nutrition expert Ruth MacDonald says it’s not just short-sighted, it’s dangerous, to get too carried away with the whole “no chemicals, no preservatives” thing.