| Description | With funding from the UK Department of Environment, Food and Rural Affairs (DEFRA) and support by the Rice Association (Alex Waugh, secretary) the research team of Dr Katherine Steele (senior lecturer in sustainable crop production at the Bangor University in Wales) has now applied, for the first time, third-generation DNA fingerprinting based on Single Nucleotide Polymorphisms (SNPs) to control the authenticity of a food product, Basmati rice. This work was published in the journal Food Analytical Methods (Steele, K., Tulloch, M.Q., Burns, M. and Nader, W.: Developing KASP markers for identification of Basmati rice varieties, Food Analytical Methods [1]) and is available for free download here. |
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