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This collaboration focuses on developing climate-resilient cereal crops – sorghum, millet, wheat and rice – funded by a $22 million grant from the United States Agency for International Development (USAID).
Scientists at Clemson University's Pee Dee Research and Education Center hope they can use a conventional method for an unconventional result: removing much of the gluten from wheat.
Gluten is a group of proteins found in some cereal grains, most notably wheat. While foods containing gluten are part of a healthy diet, it can be detrimental for people
To help people with gluten sensitivities or intolerances be better able to digest foods containing wheat, researchers are determining how to manipulate genes to breed for wheat varieties that do
The early onset of spring this year has caused some unique problems for beekeepers and honey production in Horry County.