Journal of Current Research in Food Science
2025, Vol. 6, Issue 2, Part B
Innovative foods from urban farms: Harnessing genome editing and hydroponics for nutrient-rich produce
Author(s): John Peterson, Amina Khoury and Lucas Müller
Abstract: Urban farming is evolving as a promising solution to address food security and sustainability challenges, especially in urban environments where land scarcity and climate change are increasingly pressing concerns. With technological advancements, genome editing and hydroponics are emerging as powerful tools to enhance the nutritional quality and productivity of urban farmed crops. Genome editing techniques, such as CRISPR-Cas9, offer the potential to precisely modify crop genomes to improve traits like nutrient content, pest resistance, and growth rates, which are essential for producing nutrient-rich produce. Meanwhile, hydroponics, a soilless farming method, provides a controlled environment for growing crops, utilizing fewer resources such as water and space, and facilitating higher crop yields in urban settings. This paper explores the integration of genome editing and hydroponics in urban farming systems, focusing on their potential to revolutionize food production in cities, increase nutrient density in produce, and make food systems more resilient to climate challenges. By evaluating current research and technological advancements, this paper also highlights the potential for these innovative practices to improve urban food security, support sustainable agriculture, and provide fresh, healthy food options to urban populations. It further proposes strategies for the broader adoption of these technologies in urban farming to ensure long-term sustainability and food security.
DOI: 10.22271/foodsci.2025.v6.i2b.271
Pages: 128-132 | Views: 126 | Downloads: 50
Download Full Article: Click Here
How to cite this article:
John Peterson, Amina Khoury, Lucas Müller. Innovative foods from urban farms: Harnessing genome editing and hydroponics for nutrient-rich produce. J Curr Res Food Sci 2025;6(2):128-132. DOI: 10.22271/foodsci.2025.v6.i2b.271
