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  • Rice plants can fight off devastating disease after gene editing with AI-designed tool

    University of Missouri researchers have created rice plants that resist bacterial blight, a devastating disease that threatens one of the world's most important food crops. The advance could help farmers in parts of Asia and Africa, where the disease can destroy harvests and threaten livelihoods.

  • Does the future of food production start in the lab?

    Lab-grown protein that mimics the color, taste and texture of meat. Egg white substitutes used for baked goods. Food colorants that replace beta-carotene extracted from carrots. Those are some of the products created with precision fermentation, an emerging technology that can develop tailored food ingredients in the laboratory. If adapted to large-scale production, it can potentially contribute to reducing global food insecurity by creating affordable, sustainable products supplementing those delivered by traditional agriculture.

  • New binary gene expression system enables independent control of multiple cell types

    Our bodies are composed of many different types of cells that work together to build and maintain normal physiological functions. In the central nervous system, for example, neurons transmit information, while glial cells such as astrocytes regulate the environment surrounding neurons and support their function. Understanding how these cell types influence one another is essential for uncovering how our bodies develop and function.

  • Light-based monitoring could improve quality checks for lab-grown replacement cartilage

    A new doctoral dissertation by Omar Anwar Elkadi in the field of Applied Physics on near-infrared spectroscopy for the continuous monitoring of tissue-engineered cartilage will be defended at the Faculty of Science, Forestry and Technology, Kuopio campus, of the University of Eastern Finland on Oct. 30.

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