Patrick S. Schnable Iowa State University "Mapping for the Future of Our Food" Monday, July 25, 2011 12:00 - 12:55 p.m. 1302 Longworth House Office Building

Seminar abstract:

Following its domestication about 10,000 years ago, plant breeders have exploited the extensive genetic diversity of maize (corn) to adapt this species to meet human needs.  Over the past 75 years breeders have been tremendously successful at increasing grain yields.  But increasing world demand for corn grain for food, feed, fiber and fuel provides new challenges, particularly because future yield increases must take place in a world where critical agricultural inputs will be more expensive (e.g., nitrogen fertilizer) and limited (e.g., water).  Over the past 15 years, the Federal government has made substantial research and development investments in plant genomics, including the $30 million maize genome sequencing project.  This presentation focuses on how future research and development can be build on the lessons learned from the maize sequencing project to ensure high levels of sustainable agricultural production even in the face of increasing climate variability.

The seminar is free and open to the public.  If you wish to attend, RSVP to jj@vanarsdall.com by 5 p.m. on Friday, July 22.

Schnable is a member of ASPB's Public Affairs Committee.  He was named a fellow of the American Association for the Advancement of Science in 2010.

National C-FAR is a nonprofit, nonpartisan, consensus-based and customer-led coalition that brings food, agriculture, nutrition, conservation and natural resource stakeholders together with the food and agriculture research community, serving as a forum and a unified voice in support of sustaining and increasing public investment at the national level in food and agricultural research, extension and education.  ASPB is a member of National C-FAR and ASPB Public Affairs Director Adam Fagen is a member of National C-FAR's board of directors.

• National C-FAR
• Schnable Lab website
• Patrick Schnable profile