Network for research and technology transfer for the improved use of economically underestimated cereals and pseudocereals (Q4301341): Difference between revisions
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Revision as of 11:37, 13 June 2022
Project Q4301341 in Austria, Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Network for research and technology transfer for the improved use of economically underestimated cereals and pseudocereals |
Project Q4301341 in Austria, Italy |
Statements
999,999.98 Euro
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1,322,623.53 Euro
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75.61 percent
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14 March 2016
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31 July 2019
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Dr. Schaer SpA
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46°22'57.43"N, 11°17'17.74"E
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46°3'58.03"N, 13°13'59.02"E
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46°38'27.10"N, 14°18'1.40"E
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47°15'40.57"N, 11°22'59.95"E
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46°36'35.17"N, 11°11'32.50"E
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46°37'52.72"N, 14°18'32.76"E
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The overall objective of the project is to strengthen cross-border cooperation among universities, research centers and companies, through the establishment of a network of partners with multi-disciplinary skills (genetics, agronomy, chemistry, nutrition, and food production). The “minor” cereals (MC) and pseudo-cereals (PC) such as buckwheat, millet and oats, cultivated in the Program area until mid-twentieth century, are nowadays neglected in favor of more profitable wheat and corn. This leads to negative consequences, such as over-exploitation of land in monoculture, and the loss of nutrients considered subordinate to the maximization of the technological performance of the cereals. On the contrary, MC and PC have several positive aspects: their cultivation increases biodiversity and environmental sustainability (as they require limited agronomic inputs) of the food chain, and their wealth in minerals, amino acids and vitamins enriches our diet. Hence their importance for the gluten-free food industry and the traditional one, where wheat is used. Given this background, the project aims to establish a network that can share skills and transfer knowledge in order to support the spread of MC and PC, by means of genetic selection and improvement activities, and to promote their use in food industry and strengthening of nutraceutical components in bread, pasta and biscuits. (English)
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