Breakthrough research increases drought tolerance in vital crops

Foundation Professor John Cushman awarded two patents for biotechnology research

Hannah Alfaro

Professor John Cushman and his team were awarded two patents for their work on improving drought tolerance and water-use efficiency in crops. Photo by David Calvert.

John Cushman, foundation professor with the College’s Department of Biochemistry & Molecular Biology, has been awarded two patents for his research on improving drought tolerance and water-use efficiency of plants. This work, which showed a significant breakthrough in research for crop improvement, will help to preserve agricultural productivity during periods of intense heat or extended drought.

• S. Patent 11,053,512 addresses the process of increasing tissue succulence in plants. Plants with high tissue succulence, such as the saguaro cactus, are more adapted to surviving in arid climates.
• S. Patent 10,858,404, with Assistant Professor Won Cheol Yim, outlined a synthetic biology approach that allows the transfer of the drought-tolerant trait called crassulacean acid metabolism (CAM) from desert-adapted plants to major crops.

Cushman and his team are testing both processes on soybean to improve productivity, water-use efficiency, and drought and salinity tolerance under hotter and drier environments. Once testing on soybean is complete, the engineering could potentially be used to target other vital crops, such as corn.

Southern Nevada water supply faces Colorado River restrictions

Creative strategies needed to address long-term shortages, say three University professors

Mike Wolterbeek

Lake Mead water levels are rivaling the low water levels as seen here in the climate.gov photo taken in 2014.

Southern Nevada will be getting at least 7% less water from the Colorado River, as the federal government restricts water allocations due to falling water supply. Scientists expect temperatures to continue to rise and water supply to decrease. Creative strategies and approaches will need to be applied to address the reduced supplies.

University celebrates remodeled space for promoting nutrition knowledge and healthy living

Modernized lab increases future nutrition professionals' expertise, community impact

Ashley Andrews

In the newly remodeled Nutritional Science Laboratory, students develop through experiential learning the food science expertise to make an impact in their fields.

The College unveiled its newly renovated Nutritional Science Laboratory this semester, a facility designed to develop future nutrition professionals' knowledge of our food systems and how nutrition can be used to prevent and help manage preventable chronic diseases. This is important because low food literacy is associated with diet-related chronic diseases, and preventable chronic disease continues to be Nevada’s leading cause of death.

“At least half of the typical American food budget is spent on food that's prepared away from home,” Nutrition Instructor Maureen Molini said. “The collateral damage is that we have less engagement with our food. We don't prepare it, much less understand where it comes from. Being in the lab helps our students get that exposure and learn about our food systems and about our food, itself.”

In the lab, students explore topics such as the scientific method; nutrition’s role in health, chronic-disease prevention, and fitness and sports; and issues impacting the food industry and public safety.

The facility features eight powered lab stations, as well as high-definition video monitors and improved climate control. The changes, led by Department of Nutrition Chair Jamie Benedict and built on work by Experiment Station Director Chris Pritsos, foster a hands-on and collaborative environment in which students engage with nutrition in an exciting and effective way.

University-grown meat and produce now available to those in need through on-campus food pantry

Pack Provisions partners with Wolf Pack Meats and Desert Farming Initiative to provide ground beef, fruits and vegetables year-round

Jessica Lozada

Pack Provisions provides perishable and nonperishable food items and additional resources to University community members experiencing food insecurity.

Members of the University community experiencing food insecurity can now access ground beef and produce through the University’s on-campus food pantry, Pack Provisions. The meat and produce is supplied by Wolf Pack Meats and Desert Farming Initiative, programs of the College’s Experiment Station unit.

Extension hires personnel to help improve nutrition and health in Nevada

Positions aim to boost impacts of programs for SNAP-Ed recipients and others with low incomes

Molly Malloy

Macy Helm (left) serves as SNAP-Ed coordinator. Photo by James Guiry. Brian Luckey serves as SNAP-Ed evaluation coordinator. Photo by Robert Moore.

Extension recently named Macy Helm as SNAP-Ed coordinator and Brian Luckey as SNAP-Ed evaluation coordinator to assist in increasing the health and nutrition program’s impact throughout Nevada. Supplemental Nutrition Assistance Program (SNAP), formerly known as food stamps, provides nutrition benefits to supplement the food budgets of those with lower incomes to help improve their nutritional well-being. SNAP-Ed is the program's educational outreach to teach people how to:

• Make their benefits stretch further
• Shop for and cook healthy meals
• Stay physically active

In Nevada, Extension conducts several SNAP-Ed evidenced-based educational and outreach programs. Together, Helm and Luckey are working to ensure the programming is comprehensive and achieving the goals of SNAP-Ed.