Science Friction has a new series: Cooked. We dig into food science pickles. Why are studies showing that ice cream could be good for you? Do we really need as many electrolytes as the internet says? And why are people feeling good on the carnivore diet? Nutrition and food scientist Dr Emma Beckett takes us through what the evidence says about food categories and ingredients like meat, dairy and salt — and unpick why nutrition studies can be so conflicting and confusing. Airs Wednesday 11:30 ...
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Biotech Enhancement of Protein in World Staple Crops - Dr. Ling Li
Manage episode 443649095 series 1415539
内容由Colabra提供。所有播客内容（包括剧集、图形和播客描述）均由 Colabra 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品，您可以按照此处概述的流程进行操作https://zh.player.fm/legal。
Protein is essential for normal human development and physiology, yet is a significant global deficiency. World food staple crops like rice, wheat, cassava, and potato have relatively protein levels, yet constitute a significant portion of calories consumed. Dr. Ling Li of Mississippi State University has identified that overexpression of a gene called NF-YC4 can lead to higher protein accumulation. Her team used gene editing to remove promoter elements that suppress expression of this factor in soybeans and rice. The resulting plants accumulate more protein, and are curently being used in generating seed that may play an important role in global nutrition.
Follow Dr. Ling Li at @Ling89093335
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Manage episode 443649095 series 1415539
内容由Colabra提供。所有播客内容（包括剧集、图形和播客描述）均由 Colabra 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品，您可以按照此处概述的流程进行操作https://zh.player.fm/legal。
Protein is essential for normal human development and physiology, yet is a significant global deficiency. World food staple crops like rice, wheat, cassava, and potato have relatively protein levels, yet constitute a significant portion of calories consumed. Dr. Ling Li of Mississippi State University has identified that overexpression of a gene called NF-YC4 can lead to higher protein accumulation. Her team used gene editing to remove promoter elements that suppress expression of this factor in soybeans and rice. The resulting plants accumulate more protein, and are curently being used in generating seed that may play an important role in global nutrition.
Follow Dr. Ling Li at @Ling89093335
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Science Friction has a new series: Cooked. We dig into food science pickles. Why are studies showing that ice cream could be good for you? Do we really need as many electrolytes as the internet says? And why are people feeling good on the carnivore diet? Nutrition and food scientist Dr Emma Beckett takes us through what the evidence says about food categories and ingredients like meat, dairy and salt — and unpick why nutrition studies can be so conflicting and confusing. Airs Wednesday 11:30 ...
…
continue reading
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…
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…
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continue reading
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continue reading
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continue reading
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continue reading
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