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Genetics Unzipped: Bread and fishes – the future of food in a changing climate

Posted by , on 6 October 2022

Hands exchanging a loaf of bread and a fish

“And that is one of the sort of worrying things about climate change; as we get more unpredictable weather patterns, can we actually design resilient wheat? So switching from a focus of just increasing wheat yields at any cost to having wheat that’s really robust to fluctuating weather conditions such as drought, but also flooding and unpredictable patterns basically.”

Dr Hannah Rees, Earlham Institute

In the latest episode of the Genetics Unzipped podcast, we’re looking at the future of food. With climate change making crop harvests more unpredictable and fresh water becoming a more scarce resource, what are geneticists doing to make sure we will still have food on our plates? Dr Kat Arney chats with Dr Hannah Rees about giving wheat jet lag to create a more reliable crop, and Dr Sally Le Page talks to Dr Tarang Mehta about breeding genetically improved tilapia for fish farming.

Genetics Unzipped is the podcast from The Genetics Society. Full transcript, links and references available online at

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Categories: Outreach, Podcast, Societies

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