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Next-Generation Foods and CRISPR Engineering

The advent of CRISPR-based technologies has revolutionized our ability to manipulate the genomes of virtually every entity across the tree of life. Besides the medical applications of CRISPR technologies, there are opportunities to exploit genome editing for food and agriculture.

Published onAug 11, 2022
Next-Generation Foods and CRISPR Engineering
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Abstract

The advent of CRISPR-based technologies has revolutionized our ability to manipulate the genomes of virtually every entity across the tree of life. Besides the tremendous progress in the medical applications of CRISPR technologies for gene therapies and cell engineering in the clinic, there are tremendous opportunities to exploit genome editing for food and agriculture. Indeed, breeding of crops and livestock can address grand challenges for our food supply chain and revolutionize agriculture at a time when resources are scarce and sustainability is crucial. Rodolphe Barrangou, Ph.D., discusses how genome editing is opening new avenues for a more sustainable agriculture.

Barrangou is the T.R. Klaenhammer Distinguished professor at NC State. He is focusing on the characterization of CRISPR-Cas systems, and their applications in bacteria. Barrangou spent nine years in research and development, and mergers and acquisitions at Danisco and DuPont. He has been at NC State since 2013. For his CRISPR work, Barrangou received several international awards and was elected into the National Academy of Sciences, the National Academy of Engineering and the National Academy of Inventors. He is also the former chairman of the board of Caribou Biosciences, a co-founder of Intellia Therapeutics, Locus Biosciences, TreeCo, Ancilia Biosciences and CRISPR Biotechnologies, an advisor to Inari Ag, Invaio, Provaxus, Felix Biotech, the IGI and the editor in chief of the CRISPR Journal.

Next Generation Foods and CRISPR Engineering (Rodolphe Barrangou)

This video was originally produced for an audience of entering first-year and transfer students at NC State University as a part of an interdisciplinary experience. It is available for noncommercial reuse under a Creative Commons Attribution Noncommercial 4.0 License, https://creativecommons.org/licenses/by-nc/4.0/.

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