Tech Tranfer: Better Quinoa

Guests: Rick Jellen, PhD, Professor in the Plant & Wildlife Sciences Department at BYU; Mike Alder, Director of BYU’s Technology Transfer Office The past couple of years, quinoa has been by popping up on the organic aisle at the grocery store and appearing on the menus for those hip soup and salad places that are so popular. It’s a grain, in case you were wondering. And now it’s become so mainstream that you can buy it in your Cheerios cereal.  A couple of researchers here at BYU are tinkering with quinoa’s DNA to see if they can make a better version – better for growing in certain places, not necessarily better tasting.  More information about technology developed at BYU is available at techtransfer.byu.edu.