Bowen Yang, a PhD student in Food Science and Technology at the University of Nebraska-Lincoln, has received a Student Research Days award for his presentation on, "Two Bioinformatic Tools developed for the Identification and research of Anti-CRISPRs". Bowen is part of NFHC member- Dr. Yanbin Yin's lab.
Lincoln, Neb. —When Xiaoxi Meng and Zhikai Liang first proposed the idea a couple of years ago, James Schnable was skeptical. To say the least.
“‘Well, you can try, but I don’t think it’s going to work,’” the associate professor of agronomy and horticulture recalled saying to Meng and Liang, then postdoctoral researchers in Schnable’s lab at the University of Nebraska–Lincoln.
As researchers for the University of Nebraska–Lincoln’s Food for Health Center, Andy Benson and Robert Hutkins are asking and answering questions about our second brain — the gut microbiome.
Using what they’ve learned in the laboratory, and the specialized strains of bacteria they developed, Benson and Hutkins, along with Nebraska animal scientist Tom Burkey and former Husker scientist Jens Walter, launched their own company to bring their research to the marketplace.
The plant breeders and geneticists I know all make the same joke, “We breed for three traits: yield, yield and yield”. The seeming hyperbole of this statement fades when you consider the traits improved in crops over the last thousand years. While we focus on disease or drought resistance, the trait we’re really talking about is yield. The work conducted to improve crop yield is truly amazing and must be continued; however, in the pursuit of yield, many traits related to food nutrition have been overlooked.