The Department of Plant Sciences at North Dakota State University welcomes applications for a skilled and motivated chemist/technician to support our barley and malt quality analysis service and research efforts in the Department of Plant Sciences at North Dakota State University (NDSU).
The 2026 Maize Genetics meeting, hosted by the Maize Genetics Cooperation, will take place from February 26 to March 1 in Cologne, Germany. The meeting will include invited talks in genetics and plant biology, sessions covering broad subject areas to stimulate new ideas, oral presentation, poster sessions and networking opportunities.
The Center for Sorghum Improvement (CSI) will host a virtual seminar by Dr. Daran Rudnick, Professor and Director of Sustainable Irrigation in the Carl and Melinda Helwig Department of Biological and Agricultural Engineering at Kansas State University Research and Extension, on Tuesday, December 8 at 11:00 AM CT. His talk is titled, “Connecting Sorghum Production to Groundwater Outcomes: Perspectives from TAPS.”
This study identifies and validates new stable dw3 dwarfing alleles using sorghum pangenome data to improve genetic diversity and eliminate height revertants in U.S. grain sorghum breeding.
Research reveals that drought stress disrupts photosynthesis by down-regulating key genes in C3 (wheat) and C4 (sorghum) plants, with wheat exhibiting greater susceptibility, highlighting potential genetic targets for improving drought tolerance in crops.
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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