5 years ago
Researcher uses innovative Clemson facilities to help develop gluten-busting wheat
A Clemson University researcher is using state-of-the-art facilities at the Pee Dee Research and Education Center (REC) to help develop a new wheat variety that’s safe for people who suffer from celiac disease to eat. Sachin Rustgi, an assistant professor for molecular breeding, altered the wheat genome to create the new variety, which has a built-in defense against celiac disease. Rustgi uses laboratories provided by Clemson’s Advanced Plant Technology Program (APT) to conduct his research.
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