How legume science is enabling industry
The strategic knowledge of how science is ready and organised to deliver solutions for stakeholders involved in the value chain to increase legume production and uses.
Exploring the success of science in delivering knowledge and how the science is integral to the network standing ready to facilitate innovation in the value chain.
How the science community is ready to engage with industry to create a function network for information exchange.
Introducing the next webinar in the series- The role of policy in the transition of legume production and consumption in Europe.
To be recorded and posted here soon after the event.
Provisional programme: Starts at 10am CET (for 3.5 hours)
10:00 Welcome- Dr Paolo Annicchiarico & Dr Pete Iannetta,
10:05 EU-supported Research and Innovation activities on protein crops - Susana Gaona Sáez - Programme Officer, Research and Innovation Unit ,DG Agriculture and Rural Development
10:25 Novel opportunities for legume breeding offered by crop improvement research - Dr Paolo Annicchiarico - Research Director - Council for Agricultural Research and Economics (CREA)
10:45 Going back to roots: combining phenotyping, ecophysiology, and molecular physiology - Dr Christophe Salon - Research Director - French National Institute for Agriculture, Food, and Environment (INRAE)
11:25 Legume pollinators & beneficial insects - Dr Barbara Smith - Associate Professor, Centre for Agroecology, Water and Resilience, Coventry
11:40 The benefits of legume-based crop rotations. - Dr Moritz Reckling - Leibniz Centre for Agricultural Landscape Research (ZALF) - Researcher, Crop scientist and agrocologist.
12:00 Presentation to be received. - Prof Bob Rees - SRUC - Agriculture and Climate Change, with focuses on greenhouse gas emissions and nutrient cycling
12:20 Life Cycle Analysis, and its development to assess the impacts of legume use - Dr David Styles - NUI Galway and Bangor University (Wales). - Specialist in environmental foot-printing and techno-economic assessment of food, bioproduct and waste management systems, and life cycle assessment
12:40 Biorefinery of leafy legumes and grasses - Associate professor Trine Kastrup Dalsgaard - Dept of Food Science, Aarhus University - Interests in Alternative proteins and food stability
13:00 The role of citizens and consumers in promoting legumes- Prof Marta Vasconcelos - Universidade Católica Portuguesa- Agricultural plant science animal and human nutrition
Closing comments - Paolo Annicchiarico / Pietro Iannetta