An ISU short course is helping scientists throughout the world brush up on their research skills.

Mike Lee, professor of agronomy, teaches “The Plant Molecular Breeding Short Course.” Scientists from eight countries and 12 companies have attended the course, which teaches them how to use new technology in their research.

Lee said his average student is employed full-time with a private research company and has a doctorate degree in such things as plant breeding or crop physiology.

Lee said research methods and tools have changed greatly in the last five to 10 years. “Some of the research is what plant breeders have been doing for decades, and now [because of new technology] they are able to access much higher volumes of genetic information in shorter periods of time,” he said. He said his class aims to help scientists know how to access and use this information.

Most scientists who take the class are involved in plant research. Lee said his students are primarily interested in corn and soybean genetics because they come from companies that breed improved varieties of these products. However, the research principles he teaches are pertinent to all kinds of plants, he said.

Genetic research in plants is very important to the food industry, said Pam White, professor of food science and human nutrition.

For example, White said, humans use three types of plant oil – saturated, monounsaturated and polyunsaturated – in their food. Depending on the desired use for the oil, a chemical process is used to obtain the desired stability and solidity of oil, she said.

While monounsaturated and polyunsaturated are generally considered more healthful oils, they do not solidify, White said. In order for a solid substance, such as stick or tub margarine to be produced, the oil must be chemically saturated.

If plants could be grown that contained the desired oil quality, she said, it would eliminate the need for chemical altering to produce desired traits.

White said genetic research benefits could lead to lower processing costs for products such as vegetable oil, less exposure to chemical processing for the consumer and the possibility of more money for the farmer.

Lee said scientists are also consumers. He said they become more informed consumers as a result of taking the course.

In their work, students typically focus only on their particular stages of research, he said, and in the class they find out what goes on in other stages. They learn that research is dealing with probabilities rather than certainties.

A number of scientists from Pioneer Hybrid have attended Lee’s short course. Roy Luedtke, maize research director for Pioneer, said the company is pleased with the quality of the course. “[Lee’s] class is well-organized and it’s on target for applied plant researchers,” Luedtke said. “It also provides an opportunity for Pioneer scientists to interact with ISU’s academic staff.”

Lee said a small portion of each class targets genetically modified organisms. He said scientists in his class are concerned primarily with how the modification of genetics affects or alters the plant itself, rather than with possible effects of the genetic altering on consumers.

Lee said consumers should be more informed about the scientific processes of the products they use. “If members of the general public would make an effort to become more aware and informed of scientific and technical uses and limitations, we would have more meaningful discussions about the risks today,” he said.