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Creating Better Foods

“This technology holds promise for precision breeding of crops with many desirable traits, such as low levels of food allergens or toxins, disease resistance, drought tolerance, and efficient nitrogen and phosphorus utilization.” ~Yinong Yang
Yinong Yang. Photo by Michael Houtz

Yinong Yang. Photo by Michael Houtz

Research Lead

Yinong Yang
Professor, Department of Plant Pathology

Product

This longer-shelf-life mushroom is genetically modified to resist browning by using a gene-editing technique, known as CRISPR-Cas9, to stop the production of the enzyme that causes mushrooms to turn brown.

Why It’s Important

The U.S. generates more than 34 million tons of food waste each year costing around $37 billion (EPA).

Technology Development Awards

  • $75,000 – RAIN Grant (2015)