Wheat is one of the world's most important staple foods, especially in the form of bread. A joint study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich (LSB) and the Leibniz Institute of Plant Genetics and Crop Plant Research (IPK) now shows that extremely dwarf wheat has a less favorable gluten composition than semi-dwarf, dwarf, or tall wild type wheat, and therefore produces flour with poorer baking properties.

Researchers at UC Davis have been awarded a $3 million National Science Foundation grant to develop new technologies and workforce training programs to grow plants in low-resource environments both on Earth and in space. 

Nine projects led by faculty at the University of Tennessee, Knoxville, will receive the first round of funding from AI TechX, a new initiative created by UT to empower Tennessee communities and industry partners to adopt AI technologies that enable high-quality job creation.