The U.S. Congress selected the University of Missouri to host the National Center for Soybean Biotechnology (NCSB) based on our record of interdisciplinary research on soybean genetics, genomic, and related sciences. The ultimate goal of the NCSB is to provide innovative molecular approaches that can be applied toward soybean improvement.
February 26th, 2010
February 19th, 2010
"Chews Like Chicken"
A heart healthy soy meal may be getting a little more satisfying
It's well known that cholesterol-friendly, soybean-based food is good for our hearts. But few meat substitutes made from soy are raved about on the Food Network. While the ersatz materials can be made to taste like the real thing, they usually feel a little funny in the mouth.
That could change soon. Fu-Hung Hsieh, a University of Missouri professor of biological engineering and food science at the College of Agriculture, Food and Natural Resources, is finishing a project to create a soy product that looks, feels, pulls apart and, most importantly, chews like real chicken.
This NSF-funded project uses functional genomics to investigate the process of legume root hair infection by nitrogen-fixing rhizobia.
This project combines the strengths of researchers at Purdue University in Indiana, the Universities of Missouri-Columbia and Arizona, USDA- ARS/Iowa State University, and the National Center for Genome Resources in New Mexico.
Bradyrhizobium Microarray Initiative team is dedicated towards sharing and dissemination of public information on all aspects of Bradyrhizobium genomics.
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