The Future of Food

Visual of DNA genome sequencing.
DNA genome sequencing. (Getty Images)

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 UC Davis experts working with these new tools and discuss what their work could mean for the future of food.

In this episode:

Diane Beckles, 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.

Alison Van Eenennaam, 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.


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