Many exciting opportunities are available for the genetic improvement of nutritional and processing quality in wheat for direct human consumption. This conference will bring together the best from academic and commercial research in these areas to spell out the state of the art and stimulate discussion for the way ahead in this field. Areas of particular interest will include: nutritional quality and health benefits, (Fe, Zn, Se, fibre, GI); functionality (milling, rheology, baking); mycotoxins, allergy and intolerance and novel traits.
Viewpoints throughout the supply chain will be welcomed including: biochemistry, genetics, breeding, physiology, milling, processing, end use markets, and the effects of variation in wheat quality on consumers.
An international perspective will be welcomed.
Invited speakers include:
Dr Simon Griffiths (John Innes Centre, Norwich,UK)
Genetic architecture of bread making functionality
Carlos Guzman (CIMMYT, Mexico)
Improving wheat quality for processing and health in international programmes
Roxana Savin (University of Lleida, Spain)
Heat stress and its interaction with nitrogen on grain quality
Peter Shewry (Rothamsted Research/University of Reading)
Targets for improving wheat quality
Cristobal Uauy (John Innes Centre, Norwich)
Presentations and posters from this Conference will be produced as Abstracts. Copies will be available to delegates at the Conference. Please send title of the paper, authors, affiliations and a short synopsis of yourtalk or poster to the AAB office (Email to John@aab.org.uk). Alternatively you can fax the attached sheet to the AAB Office (Fax +44 (0)1789 470234), or upload your offer online via our web site at http://www.aab.org.uk. Register your email and, after being sent a password, can upload your offer. Click on CONFERENCES inthe menu bar, then ABSTRACTS, then the title of Conference. Please indicate if your offer is for a poster ora platform presentation. Please ensure your POP UP BLOCKER is off, or the abstract may not load properly