The 39th annual Biology of Genomes meeting will take place at Cold Spring Harbor Laboratory May 5-9, 2026. The conference will explore how DNA sequence variation shapes molecular evolution, population genetics, complex disease biology, and comparative genomics, as well as findings from large-scale gene and protein expression studies and genomic analyses of ecological systems.
The Center for Sorghum Improvement (CSI) will host a virtual Global Conference Announcement and SorghumBase seminar on Tuesday, February 10 at 10:45 AM CT. The meeting will begin with announcements and the seminar will start at 11:00 AM CT. Nick Gladman, Andrew Olson and Doreen Ware will speak on behalf of SorghumBase with their talk, “SorghumBase: a central KnowledgeBase for Sorghum Stakeholders.”
The International Plant and Animal Genome conference (PAG33) took place on January 9-14, 2026 in San Diego, California. The meeting focused on fostering an opportunity to exchange ideas and share recent developments and future plans for plant & animal genome projects through technical presentations, poster sessions, exhibits and workshops. This conference brought together over 3000 leading plant and animal scientists and researchers, and over 100 exhibits, 200 workshops, 700 posters.
Researchers identified a novel sorghum aphid resistance QTL (qMsa-6) overlapping RMES1 and highlights SbiRTX2783.06G018400 as a key candidate gene, providing molecular targets for breeding durable, aphid-resistant sorghum.
Partial fertility in sorghum cytoplasmic male sterile lines is a complex, environmentally sensitive quantitative trait controlled by many minor-effect loci, which constrains genetic diversity in female parent lines and poses a major challenge for hybrid breeding.
Understanding sorghum grain quality is essential for breeding, food innovation, and industrial applications. Traits such as protein, starch composition, oil content, tannins, and phenolic compounds directly influence nutritional value, processing behavior, and end use. However, traditional laboratory assays are slow,
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.
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