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)
The EU requirement for legume-based proteins, driven by feed protein needs and increasing demand for plant-based protein foods, is huge and relies heavily on imported legumes (mostly soybean). This is mainly due to the large profitability gap of EU-produced legumes relative to cereals. Reducing this gap is challenging, because the large number of grain and forage legume crops and the modest cropping of nearly each crop in the EU discourage substantial investments by private breeders in these crops. As a result, public research institutions are crucial not only for crop improvement research and pre-breeding, but also for selection of improved varieties to be licenced to seed companies for marketing. This presentation provides examples of recent research findings that are being implemented in public breeding programs in different countries, with the aim to select grain or forage legume varieties with greater resilience against climatic or biotic stresses and greater crop quality. They encompass the molecular marker- or genome-enabled improvement of common bean for resistance to fusarium wilt, pea for greater resistance to broomrape, powdery mildew and seed-borne mosaic virus, low-phytate pea varieties featuring greater iron bioavailability and reduced environmental pollution by phosphorus, alfalfa with improved biomass and forage quality, and pea or white lupin with greater tolerance to drought.
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