Some East Texas students are researching one particular bug, about the size of a tick, that can have a detrimental impact on crops like wheat.

A lab in Syria harvested the bugs and sent them over to the students at Stephen F Austin, and since the process was complex, it took about a year to get them.

KTRE explains more about the research, but basically it boils down to an enzyme that the bug secretes.  The enzyme degrades gluten proteins, which is the glue that holds bread together.  The SFA students are looking for a milk protein inhibitor that shuts down that enzyme and takes that power away from the bug.  It could even lead to help for wheat allergy sufferers.

Nice work SFA!  You continue to do us proud.

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