In the Season 3 finale, We Love Science presents a special episode ALL ABOUT FOOD!! Specifically, we discuss how CRISPR gene editing technology is being used to improve our food and agricultural industry.

Gene editing in plants has two main goals. The first goal satisfies consumer preferences for food enjoyment, like improved taste and freshness. The second category of food edits is aimed at solving food supply issues and the growing food insecurity. To this end, researchers have targeted agricultural traits for improvement.

CRISPR gene editing has also been used to improve our livestock and fish supply.
While most of these products are still in development, some CRISPR gene-edited foods are already commercially available in the United States and abroad.

Tune in to learn about:

·       How CRISPR gene editing can save our oceans' coral reefs from the effects of climate change

·       Where to find conscious greens engineered to taste better, and the non-browning banana that stays fresh longer

·       Food engineered to improve the eating experience: blackberries, cherries, and mandarins 

·       More nutritious tomatoes that can strengthen the immune system 

·       How CRISPR is being used to improve agriculture with increased crop yield, disease-resistant crops etc.

·       The delicious flatbread, Injera, made from Teff grain

·       CRISPR-edited animals in the U.S and Japan

·       Listener Spotlight: Dave in Japan

 Catch up on the previous CRISPR episodes:

• Ep 35: The first CRISPR Chronicles episode: How CRISPR gene therapy is bringing hope to the world
• Ep 38: A foundational discussion explaining the secret behind CRISPR gene therapy 
• Ep 41: A look into the ups and downs of how the CRISPR saga developed
• Ep 47: The CRISPR Cure for Sickle Cell Disease
• Ep 50: CRISPR clinical trials 
• Ep 53: Safety and Ethics in human genome engineering

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Music from Pixabay: Future Artificial Intelligence Technology 130 by TimMoor
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