Wheat is the second most widely grown cereal grain in the world. But wheat farmers could be even more productive if new varieties better withstand pests, disease, heat and drought. These varieties still need to taste good and work well for cooking and baking.
Sarah Battenfield, a post-doctoral researcher at Kansas State University, develops high-quality wheat with “genomic selection,” a process that could speed the development of new varieties.
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Photo: Sarah Battenfield