This document discusses using biotechnology to optimize and regulate the content and distribution of cyanogenic glucosides in sorghum to increase food safety. It focuses on dhurrin, the cyanogenic glucoside found in sorghum. Through studies on the enzymes involved in dhurrin synthesis, a mutation was identified in the CYP79A1 gene, P414L, that decreases substrate affinity and results in low or no dhurrin production, making sorghum safer for animal consumption. Further research on the regulation of dhurrin synthesis may help develop acyanogenic sorghum varieties through biotechnology.