One of the great ironies of evolution is that almost all known life depends on one of the slowest and most inefficient enzymes on Earth. Now scientists have taken the largest step towards transferring a work-around from cyanobacteria into a plant.
By : IFLScience
Alge has long been known to be one of natures greatest carbon sinks, with some estimates being as high as 25% of carbon being captured into the biosphere by micro-organisms. Now researchers from The Australian National University (ANU) have engineered tiny carbon-capturing engines from blue-green algae into plants.
Can you imagine the entire population of the United States, Canada, Mexico, Brazil, the United Kingdom and France going hungry? You don’t need to imagine.
Welcome to the brave new world of food, where scientists are battling a global time-bombs to find new ways to feed the future.
The world population is growing rapidly, and that signals big challenges when it comes to how best to feed and fuel everyone our planet has to support. Already agriculture uses 90 percent of the world’s freshwater supply, but this will need to be stretched even further as Earth’s population increases.
Nigeria is poised to become the first country to release a genetically modified variety of insect-resistant cowpeas to farmers.
You may be aware of bottlenecks in your work environment, but did you know that even plants have bottlenecks? What if there was a productivity coach for plants? Someone who could give them all of the secrets to being faster, greener and more productive? Someone who could whisper secrets into plant DNA so that they could transform sunlight into a bigger, better plant self…to be eaten by humans of course.
Researchers at the University of Illinois are taking the basics of photosynthesis miles farther in Urbana-Champaign test plots and greenhouses — intervening in the process, through which plants use sunlight to produce energy, to create higher yields.
Don’t let the names fool you; FRED and WILMA are anything but Stone Age. FRED (field roving evaluation device) and partner WILMA (wagon for the investigation of leaves using multispectral analysis), and their respective Ph.D. creators at the University of Illinois, Katherine Meacham and Caitlin Moore, collectively gather much more information much faster than individual scientists clipping light sensors on leaves one at a time.
According to the U.N. Food and Agriculture Organization, farmers will need to produce 70 percent more food by 2050 to feed an estimated 9.2 billion people.That's a problem, said Donald Ort, associate director of the RIPE project at the University of Illinois, which is exploring ways to meet this challenge.
RIPE Project Associate Director Don Ort discusses field trials that have shown increased biomass in tobacco plants from genetic modification of photosynthesis.
How do you feed 7 billion people? How do you grow that much food? That’s the question that confronts plant biologists. As the world population continues to grow, and change, researchers like RIPE Director Stephen Long are looking for more ways to grow more food, more quickly.
Throughout the growing season seemingly benign clouds pass over millions of acres of crops and inadvertently rob plants of their productivity, costing untold bushels of potential yield. Researchers recently reported in the journal Science that they have engineered a solution and increased the productivity of a crop in the field by 14- 20 percent—they believe this fix could be applied to staple food crops to help meet future global food demands.
What root vegetable is toxic eaten raw but a hunger quencher when cooked, and provides both tapioca flour and the pearls in bubble tea? This question probably will stump many Americans, but is easy for people in the developing world.
Our panel of leading scientists pick the most significant discoveries and developments of the year – from the Zika virus to the planet Proxima B – and a surprising secret of marriage.
By: Prof Sue Hartley, Director, York Environmental Sustainability Institute, University of York || The Guardian
A decade ago, agricultural scientists at the University of Illinois suggested a bold approach to improve the food supply: tinker with photosynthesis, the chemical reaction powering nearly all life on Earth.
One of the longest running, loudest and bitterest debates about food in modern times centres on the relative virtues of genetically modified and organic crops.
With the world population projected to soar past the 11 billion mark by 2100, we’re going to need to find some creative new ways of putting food on the table. The latest science-powered plan to feed the world? Hacking photosynthesis.
In the next 50 years, the human population and global affluence—both major drivers of agricultural demand—are only expected to increase; researchers estimate that food production will need to grow by 60 to 120 percent by mid-century to keep pace.
Researchers are determining ways to boost crop production through expanding benefits of photosynthesis and understanding how plants react with light.
Source: Farm Futures
One of the biggest challenges of the 21st century will be figuring out how to feed our rising global population. Now, some scientists are making the radical claim that growing more food won't be enough—we literally need to hack photosynthesis.
To date, there has been no reason to use the words rice paddies and Illinois in the same sentence, but researchers at the University of Illinois have put the two together with hopes of making an impact on global supplies of the popular grain.
Scientists have used computer models to imagine a world where crops are specially bred to reflect away more light and heat, without compromising productivity.