Online workshop: Functional property diversity in legumes

What functional property diversity in legumes would you like to get access to? Now you can give your inputs and ideas for a project idea "Map functional property diversity in different legumes".

What functional property diversity in legumes would you like to get access to?

You can give your inputs and ideas for a project idea "Map functional property diversity in different legumes". Specially protein and carbohydrate functional properties. See more below.

Aarhus University are looking for inputs, ideas and company partners to form the project, so it gets useful for the industry.  

Which properties you would like to have more knowledge about? What do you need in your companies for the various plant-based products? Give you insights at this short workshop!

 

Agenda

• Short brief of the project idea from Stig Uggerhøj Andersen and Trine Kastrup Dalsgaard from Aarhus University
• Around the table: what do you need and your input for the project idea
• Sum up and next step

 

Aarhus University seeks funding for the project through Plant2Food.

It is up to your company if you just want to give inputs at this workshop, be a partner in the project, are interested in the results or other. If you want to be a part of the projectgroup it is up to you how much you want to contribute with (no membership fee or pre-defined minimum or maximum contributions).

 

You can read the hole idea below or here (you must have a user on Plant2Food's platform to have access).

Do you have questions to the project idea, please contact Aarhus University: Stig Uggerhøj Andersen sua@mbg.au.dk or Trine Kastrup Dalsgaard trine.dalsgaard@food.au.dk.

 

Project idea

What is the variation in protein and carbohydrate functional properties across and within plant species? And what plant genetics underlie the variation?

We would like to team up to explore the diversity of protein and carbohydrate functional properties within and between plant species, with a primary focus on legumes. Input is needed from food sector companies about what properties to measure. Food and nutritional science input is needed to measure at small scales for many samples and to develop common protocols allowing comparisons across labs. Nordgen and plant breeders could supply plant material, and we can offer plant genetics and data integration to identify and validate the plant genes and metabolites affecting functional properties. 

The project would represent a community platform, delivering basic insights of broad utility that can support genetic improvement of raw materials and ingredient sourcing across the plant-based food sector.

Objectives

• Develop common protocols for small-scale, high-throughput quantification of functional properties
• Map out the diversity space of protein and carbohydrate functional properties within and across species
• Identify the functional properties most relevant for specific food applications
• Link functional properties to plant genes and metabolites to allow genetic improvement through breeding

Potential partners

• NordGen - provide diverse germplasm
• Plant breeders - germplasm, seed multiplication, breeding strategies
• Food and nutritional scientists - common protocols and high-throughput assays for functional properties and nutritional value
• Plant geneticists - identify and validate targets for genetic improvement
• Food companies - prioritise functional and nutritional properties for investigation