How far are we with the breeding of protein plants? Come and listen!
There is a lack of good plant protein products for food, but biorefining can be part of the solution. However, this requires a focus on the breeding of the plants used in the process. Join us on 20 September, when Aarhus University Center for Circular Bioeconomy (CBIO) invites you to a webinar on plant breeding in food production.
If we are to feed a growing population with sustainable food, then plant proteins need to play a much greater role. Plants must therefore be used in a new way, and this places new demands on breeding, when protein becomes more valuable than starch.
The green transition has started, but how far are we with the breeding of plants for food?
You can get an answer to that on September 20, when Aarhus University Center for Circular Bioeconomy (CBIO) invites everyone interested to a webinar.
The presentations come both from companies and some of Aarhus University's researchers in the field, including Trine Kastrup Dalsgaard from the Department of Food Science:
- We are in a time of transition, where we need to think differently with regard to new varieties, as they must be used differently than they have been so far. A good example is the use of traditional fodder crops such as alfalfa, clover and grasses for food. In order to be able to use these for food, they must be processed - for example by means of biorefining, which ensures optimal utilization of all ingredients in a given plant, she says:
- Currently, there is a lack of good plant protein products for food, and there is a demand for a white, tasteless product with high nutritional value and good functional properties - especially solubility is an incredibly important parameter when the protein is to be used in food products. Another example could be the protein's ability to form emulsions, as in mayonnaise.
Come and hear more about the latest research in the field and get a status on the breeding for food from the two large Danish breeding companies DLF and Nordic Seed. You will also gain an insight into a new breeding strategy that can contribute to the development.
Trine Kastrup Dalsgaard, Associate Professor, Department of Food Science,