Gale Strasburg, professor of food science and human nutrition at Michigan State University, is on a global quest for heat tolerant genetics in poultry. (see the story) We cover the topic of animal breeding and genetics as an adaptation technology in lesson 3 of our online course but this story provides a clear example of how this science is developing. Past research in breeding and genetics has been all about good health and efficient animal production – more product with less inputs. In the process, animals are now producing more heat and are less tolerant of high temperatures. This added trait of heat tolerance will likely be an additional genetic consideration as we move forward in animal agriculture.