Maria Rottersman

Maria Rottersman, a Ph.D. candidate at UC Davis, is pioneering research to create wheat with reduced gluten content for celiac disease sufferers. She explores the complex nature of wheat's genetics and the implications of rising gluten sensitivities. The conversation dives into traditional and modern methods, including radiation-induced mutations and CRISPR, aimed at developing immunogenicity-safe wheat. Rottersman also emphasizes the importance of maintaining bread quality while meeting the needs of gluten-intolerant individuals, showcasing her commitment to impactful science communication.