Cassava with improved starch
Using the famous CRISPR-Cas9 gene scissors, plant biotechnologists at ETH Zurich have been able to improve cassava. The new variety produces amylose-free or ‘waxy’ starch, which is preferred for applications.
This project was a collaboration of several SPSW members and former SPSW members with their teams (see links to research portfolios below).
Reference publication
Bull SE, Seung D, Chanez C, Mehta D, Kuon J-E, Truernit E, Hochmuth A, Zurkirchen I, Zeeman SC, Gruissem W, Vanderschuren H.
Accelerated ex situ breeding of GBSS- and PTST1-edited cassava for modified starch.
Science Advances 4, eaat6086 (2018). DOI: 10.1126/sciadv.aat6086
See also:
ETH Zurich video on YouTube
Source
ETH Zurich News (in English)