Ferguson College of Agriculture

Chunliu Zhuo is a research associate at OSU who attended South China Agricultural University for her undergraduate and graduate studies. There, she worked on plant abiotic stress using genetic, enzymatic and physiological approaches.

 

“Driven by my interest in plant metabolites, I had my postdoctoral training on lignin biosynthesis at the University of North Texas, which strengthened my expertise in biochemistry,” she said. “To broaden my background in molecular breeding, I joined Oklahoma State University in 2025 to work on wheat genetics and molecular breeding in Dr. Liuling Yan’s lab.”

 

As a member of the OSU Wheat Improvement Team, Zhuo collaborates closely with breeder Dr. Brett Carver and weed scientist Dr. Liberty Galvin. 

 

“My research focuses on wheat precision breeding,” she said. “My main interest is using gene editing to develop cultivars that meet the needs of the wheat industry, with traits such as herbicide resistance, climate tolerance and higher yields.”

 

“Gene editing can precisely modify the genome for desirable traits. For example, with a technology called prime editing, we can change one or several specific nucleotide bases, which is critical for a particular trait. The molecular tools, including CRISPR-Cas9 and other gene editing components, can be removed through backcrossing, resulting in GMO-free end products,” she said. “It offers a powerful way to speed up the breeding process.” 

 

Zhuo is currently generating gene-edited wheat plants, and she looks forward to testing them in the near future.

 

Wheat provides food for a large part of the world’s population. Zhuo’s research aims to develop regionally adapted cultivars, which are essential for sustainable agriculture.

 

She believes that OSU engages with the statewide community, providing invaluable resources and industry insights that support her research. 

 

“I love the process of discovering new knowledge and using it to improve the world,” Zhuo said.

 

Her favorite parts of working at OSU are her collaboration within the Wheat Improvement Team, access to scientific journals and the supportive administrative staff.

 

In Zhuo’s free time, she likes to walk barefoot in nature. 

 

“It’s called earthing,” she said. “Try it and see how it makes you feel if you want.”