IGI Researchers Are Using CRISPR to Reduce Cyanide in Cassava

Update: 2021-04-28

Description

Did you know cassava can cause cyanide poisoning if it is not processed correctly and consumed with a protein-poor diet? In this episode, we chat with IGI researchers, Jess Lyons and Michael Gomez about their work on using CRISPR to reduce cyanide in cassava and improve its food safety.

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IGI Researchers Are Using CRISPR to Reduce Cyanide in Cassava

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IGI Researchers Are Using CRISPR to Reduce Cyanide in Cassava

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IGI Researchers Are Using CRISPR to Reduce Cyanide in Cassava

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IGI Researchers Are Using CRISPR to Reduce Cyanide in Cassava