BETTERWHEAT - Genomic-proteomic basis and environmental dependence of quality and health traits in wheat for innovative new varieties and products
Funding | Federal Ministry of Agriculture and Food (BMEL) |
Duration | 2019 – 2022 |
Research partners | Universität Hohenheim, Lehrstuhl für Prozessanalytik und Getreidewissenschaft, Universität Mainz, Institut für Immunologie |
Industrial partners | KWS Lochow GmbH; Limagrain GmbH; Deutsche Saatveredelung AG, W. von Borries-Eckendorf GmbH & Co. KG |
Team | |
The BETTERWHEAT project brings together interdisciplinary partners from academia and industry with outstanding expertise in wheat research. By combining state-of-the-art innovative methods of genomics, proteomics and phenotyping of quality traits, the proposed project aims to elucidate the basis of quality traits and their stability in the context of changing environmental and cultivation conditions. In addition to agronomic traits and disease resistance, numerous baking and dough properties will be recorded in a wide range of wheat varieties grown at different locations and combined with state-of-the-art genomic and proteomic approaches as well as climate data. The results will allow wheat breeding to be optimised and strengthened for yield, quality and environmental stability, and will also enable wheat samples to be evaluated more efficiently along the value chain, leading to the development of new wheat products with better ingredients. | |