CSHL Tutorials in Genomics & Bioinformatics: RNA-Seq Analysis course, May 10-12

• 16 April 2026

The Tutorials in Genomics & Bioinformatics: RNA-Seq (TGB) course is a two-day, immersive introduction to genomics and bioinformatics, designed to equip researchers with the conceptual foundation and practical skills needed to analyze high-throughput sequencing data. Modeled after Cold Spring Harbor Laboratory’s renowned Genome Access Course, TGB emphasizes active learning, real data analysis, and direct engagement with expert instructors.

CSI Seminar Ethan Triplett, Apr 14 at 11 AM CT

• 09 April 2026

The Center for Sorghum Improvement (CSI) will host a virtual seminar by Dr. Ethan Triplett, Director of Crop Improvement for the United Sorghum Checkoff Program, National Sorghum Producers, on Tuesday, April 14 at 11:00 AM CT. His talk, titled “Translation,

Advancing Sorghum Genomics: Design and Application of the Twist 100K Genotyping Array

• 18 March 2026

SorghumBase invites the global sorghum research and breeding community to join an upcoming webinar taking place March 31st on the design and implementation of the Twist 100K genotyping array, a next-generation resource developed through broad community engagement and cutting-edge genomic approaches.

Co-Regulatory Networks Underlying Protein and Starch Biosynthesis and Digestibility in Developing Sorghum Grain

• 13 April 2026

Integrated transcriptomic–biochemical network analysis of developing sorghum grain identified interconnected regulatory modules for protein and starch biosynthesis, highlighting SbPBF1a, SbPBF1b, and SbNF-YC13 as candidate central transcriptional regulators and revealing structural genes potentially underlying low protein digestibility.

Heritable Genetic Architecture of Dynamic Photoprotection and NPQ Kinetics in Field-Grown Sorghum

• 31 March 2026

Field evaluation of a large sorghum diversity panel revealed heritable, environmentally responsive variation in NPQ capacity and kinetics, and integrative genomic analyses identified polygenic candidate loci—many linked to redox regulation, stress signaling, and photosynthetic control—that provide targets for improving photoprotection and photosynthetic efficiency in C4 crops.

Phytohormone Dynamics Underlying Reproductive Cold Tolerance in Sorghum

• 24 March 2026

Reproductive cold tolerance in sorghum is primarily associated with tight abscisic acid homeostasis—rather than gibberellin limitation or jasmonate induction—and appears to affect yield through mechanisms beyond pollen fertility, likely involving female reproductive processes.

High-Throughput, Nondestructive Grain Quality Analysis in Sorghum

• 09 January 2026

Understanding sorghum grain quality is essential for breeding, food innovation, and industrial applications. Traits such as protein, starch composition, oil content, tannins, and phenolic compounds directly influence nutritional value, processing behavior, and end use. However, traditional laboratory assays are slow,

Sorghum in Fermentation: New Insights into Genetics, Grain Traits, and Microbial Interactions from Baijiu to African Traditional Beers

• 05 August 2025

Sorghum (Sorghum bicolor) has long played a central role in the production of fermented beverages across continents, from West African dolo and pito to Chinese baijiu and emerging gluten-free craft beers in the West. A wave of recent research is shedding light on how sorghum’s grain properties, microbial interactions during fermentation, and genetic diversity influence the quality and sustainability of these beverages.

Unlocking Sorghum’s Potential in Skin Care and Antioxidant Applications: A New Frontier for Kafirin Peptides

• 15 July 2025

In recent years, sorghum has gained increasing attention not just as a climate-resilient staple crop, but also as a source of high-value bioactive compounds with applications beyond the food and feed sectors. A growing body of research highlights the potential of sorghum storage proteins—particularly kafirins—as a sustainable source of antioxidant peptides and cosmeceutical ingredients.