Unfold: Episode 4
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Genetic modification may get a lot of consumers’ attention, but plant breeders have newer tools for creating crops. Food that’s been gene-edited using CRISPR is now on store shelves. In this episode, we look at biotechnologies such as gene-editing and CRISPR and how they could potentially help reduce food waste and create higher-yielding or disease-resistant crops. We’ll examine how these new techniques could produce a healthier potato and a longer-lasting tomato. And we’ll look at what biotechnology could mean for animal agriculture. We’ll talk to аÄÃÅÁùºÏ²ÊÄÚÄ»ÐÅÏ¢ Davis experts working with these new tools and discuss what their work could mean for the future of food.
In this episode:
, an associate professor and associate postharvest biochemist. She is researching the molecular factors that lead to postharvest chilling injury in the tomato and other fruit.
, extension specialist in animal biotechnology and genomics with the Department of Animal Science. She uses DNA-based biotechnologies in beef cattle production and agriculture systems.