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New genetics technology could lead to fresher food

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By NICK SLOAN, Genetic Jackpot

One of the drawbacks to buying fresh vegetables and fresh fruit compared to their frozen counterparts is the fact they spoil quicker.

That could change in the future in part due to a new agreement between J.R. Simplot Company, DowDuPont Inc. and the Broad Institute of the Massachusetts Institute of Technology and Harvard University regarding gene editing tools.

According to the company, the gene editing software could keep food such as potatoes and strawberries fresher and reduce the rate of when they spoil.

“We’re excited to add CRISPR-Cas9 technology to our platform of tools aimed at providing more sustainable produce for the industry,” said Susan Collinge PhD, Vice President of Simplot Plant Sciences, in a statement.  “These pioneering tools may enable growers to achieve higher yields on less land resulting in fewer pesticides, water and labor needs while extending the quality of a consumer’s favorite foods.”

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Episode 9: Exploring the link between weight loss, diet and genetics

Episode 8: The backlog of thousands of untested rape kits

Episode 7: Chicago news anchor’s journey to Africa for answers

Episode 6: Helping younger generations become aware of DNA

Episode 5: DNA’s Role in the Golden State Killer Case

Episode 4: Opening up the “Pandora’s Box”

Episode 3: Pets and DNA

Episode 2: To test or not to test?

Episode #1: An introduction to The Genetic Jackpot

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