The Center for Sorghum Improvement (CSI) will host a virtual seminar by Dr. Shengmin Sang, Distinguished Professor of Functional Foods and Human Health at North Carolina Agricultural and Technical State University, on Tuesday, September 25 at 11:30 AM CT. Dr. Sang’s talk is titled “Hidden Health Power: How Whole Grain Bioactives Support Personalized Nutrition.”
Are you ready to make a meaningful impact in agricultural science through cutting-edge genomic research? The University of Southern Queensland (UniSQ) is seeking a talented and motivated Research Fellow (Genomics) to join our School of Agriculture and Environmental Science in Toowoomba.
The Center for Sorghum Improvement (CSI) will host a virtual seminar by Dr. Joe Louis, Eberhard Professor of Entomology at the University of Nebraska–Lincoln, on Tuesday, September 9 at 11:00 AM CT. His talk, titled “Regulation of Sorghum Defenses Against Fall Armyworm,” will highlight ongoing research into the mechanisms underlying sorghum’s resistance to this destructive, polyphagous pest.
Researchers investigated sorghum’s proteomic responses to combined drought and heat stress, identifying key differentially expressed proteins and molecular pathways that contribute to its resilience, with insights that may aid future crop improvement.
Tandem duplication of Rca genes in grasses, combined with transposable element insertions harboring heat shock elements, has driven species-specific adaptations to heat stress, enabling improved thermal tolerance and photosynthetic performance.
Sorghum (Sorghum bicolor) has long played a central role in the production of fermented beverages across continents, from West African dolo and pito to Chinese baijiu and emerging gluten-free craft beers in the West. A wave of recent research is shedding light on how sorghum’s grain properties, microbial interactions during fermentation, and genetic diversity influence the quality and sustainability of these beverages.
In recent years, sorghum has gained increasing attention not just as a climate-resilient staple crop, but also as a source of high-value bioactive compounds with applications beyond the food and feed sectors. A growing body of research highlights the potential of sorghum storage proteins—particularly kafirins—as a sustainable source of antioxidant peptides and cosmeceutical ingredients.
As interest grows in sustainable, plant-based alternatives to synthetic materials, sorghum’s seed storage protein, kafirin, is gaining recognition not just for its agronomic relevance but also for its remarkable biomaterial properties. Once considered a low-value byproduct of sorghum processing, kafirin is now being explored as a key ingredient in high-performance bioplastics, nanomaterials, and drug delivery systems.
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