An international breakthrough in wheat breeding has produced a new genotype of wheat with enzymes that break down gluten, the protein that causes pain and discomfort to people with celiac disease. Researchers were able to pack the enzymes into the wheat for a built-in defense against the disease. There’s no doubt this new wheat would be of great interest to celiac patients, but there’d be many hurdles to bring it to market. Read more ….
Owen Roberts is a faculty member in the Agricultural Leadership, Education and Communications program at the University of Illinois. As an agricultural journalist, he is the past president of the International Federation of Agricultural Journalists and a lifetime achievement award recipient from the Canadian Farm Writers' Federation. His programs and research papers have been recognized nationally and internationally through awards from the Journal of Applied Communications, the National Agri-Marketing Association, the Association for Communications Excellence, and others.
