This past week, the National Institute of Food and Agriculture (NIFA) and University of California, Davis, teamed up to tackle an important topic: food safety. At the Breeding Crops for Enhanced Food Safety Conference, Alex Martin sat down with Gail Taylor, a professor and chair of the Department of Plant Sciences at the University of California, Davis. Together, they talked about the difficulties in breeding leafy greens for food safety and why it’s imperative to begin thinking about how plant breeders can contribute to food safety. In the future, Taylor really wants to have the ability to breed a safer-to-eat lettuce.
