Feb 10, 2022

What is stopping gene-edited food from saving our planet?

Posted by in categories: bioengineering, biotech/medical, food, genetics

Not science, apparentlyLast month, a Ph.D. student at the Hebrew University of Jerusalem breed a new strain of ‘supercharged’ lettuce that expanded its vitamin C and beta carotene content by 800 percent and 70 percent respectively.

Research Interests.

Genomic/metabolomic/proteomic approaches for identification of novel (regulatory and biosynthetic) aroma genes.

Metabolic engineering of plants and yeast.

Site-specific genome modification and genetic engineering in plants.

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