Since 2019, Utah State University biochemist Lance Seefeldt and USU Senior Scientist Zhi-Yong Yang have collaborated on a project with colleagues in Spain and the United States to re-engineer the biology of cereal crops, such as corn and rice, to achieve nitrogen fixation on their own, from sunlight, without applying fertilizer. They report a newly known minimum of seven genes that allow the plant cell to make the enzyme that can covert N2 gas from the air to fertilizer.

Chickpeas, lentils, beans, and peas are no longer just for salads and hummus – they’re the heart of a fast-growing food market, with applications now extending to items like brownies, vegan meats, and even salad dressings. Driving this transformation, researchers like Chitra Sivakumar are delving deep into the microstructure of pulse flours to open new possibilities for plant-based foods.

Sorghum may be an underrated grain. Typically fed to livestock in countries such as the United States, scientists are uncovering hidden nutritional benefits that could make sorghum a great addition to a healthy diet. A new study suggested that incorporating sorghum into the diet could promote heart health, reduce inflammation, and improve metabolic health, potentially lowering the risk of heart disease, obesity and type 2 diabetes.

A new hybrid plant has emerged in Kansas wheat fields. Through genetic and cytogenetic testing, it was determined to be a hybrid derived from wheat and triticale. This hybrid was confirmed in three locations in Kansas this year. Samples from all three locations were sent to the National Agricultural Genotyping Center (NAGC) in North Dakota. The NAGC targeted both the rbcL gene and the ITS2 region in their DNA tests of the stem material.