Cristin-prosjekt-ID: 658687
Sist endret: 2. juni 2019, 09:57

Cristin-prosjekt-ID: 658687
Sist endret: 2. juni 2019, 09:57
Prosjekt

Adaptations within the Norwegian wheat value chain to improve quality and obtain high quantities for milling in the challenging climate (MATHVETE)

prosjektleder

Anne Kjersti Uhlen
ved NOFIMA

prosjekteier / koordinerende forskningsansvarlig enhet

  • NOFIMA

Finansiering

  • TotalbudsjettNOK 15.371.000
  • Fondet for forskningsavgift på landbruksprodukter
    Prosjektkode: 294651

Klassifisering

Vitenskapsdisipliner

Bioinformatikk • Landbruksfag • Bioteknologi

Emneord

Presisjonsjordbruk • Hvete • Bakekvalitet • Proteomikk • Planteforedling

Kategorier

Prosjektkategori

  • Anvendt forskning

Kontaktinformasjon

Telefon
90970078
Sted
Anne Kjersti Uhlen

Tidsramme

Aktivt
Start: 1. april 2019 Slutt: 31. mars 2023

Beskrivelse Beskrivelse

Tittel

Adaptations within the Norwegian wheat value chain to improve quality and obtain high quantities for milling in the challenging climate (MATHVETE)

Vitenskapelig sammendrag

The main objective of the project is to develop knowledge needed to produce wheat with good and stable bread-making quality under challenging climatic conditions, thereby securing high self-sufficiency of bread wheat. In the last decade, Norwegian wheat has had lower-than-optimal protein content and unpredictable variations in gluten quality; two factors that represent important bottlenecks for the use of Norwegian wheat in flour blends. To reach the project goal, the following critical R&D questions will be

addressed: Do infections by microorganisms and/or precipitation during grain maturation affect assembly or degradation of gluten proteins? Can we develop a screening method for gluten degradation suitable for breeders samples? How do fungal proteases in flour affect the baking process? Can optical spectral sensing be used to improve late-season fertilization to achieve optimal protein content while maintaining high yield? Can high-protein genes be identified in Norwegian wheat to increase utilization of available nitrogen content while maintaining high yield? Is there a genetic basis for biotic and abiotic factors affect gluten protein assembly and degradation? The MATHVETE project will generate new knowledge that will strengthen the competitiveness and cooperation throughout the entire bread wheat value chain from farmers to bakers. Expanded knowledge of environmental factors and genes that cause variation in gluten quality and protein content will 1) provide new strategies for wheat breeding to simultaneously improve protein content and gluten stability, 2) enable targeted measures for farmers to improve grain quality through selection of favorable wheat varieties and improved agronomic practices through efficient use of nitrogen, 3) provide predictable quality for grain deliveries and milling companies and thereby

limit the need for import, and 4) supply bakers with stable quality flours based on a high proportion of domestic wheat.

prosjektdeltakere

prosjektleder

Anne Kjersti Uhlen

  • Tilknyttet:
    Prosjektleder
    ved NOFIMA
  • Tilknyttet:
    Prosjektdeltaker
    ved Institutt for plantevitenskap ved Norges miljø- og biovitenskapelige universitet

Krzysztof Kusnierek

  • Tilknyttet:
    Prosjektdeltaker
    ved Divisjon for matproduksjon og samfunn ved Norsk institutt for bioøkonomi

Annbjørg Øverli Kristoffersen

  • Tilknyttet:
    Prosjektdeltaker
    ved Divisjon for matproduksjon og samfunn ved Norsk institutt for bioøkonomi

Heidi Udnes Aamot

  • Tilknyttet:
    Prosjektdeltaker
    ved Divisjon for bioteknologi og plantehelse ved Norsk institutt for bioøkonomi

Ingerd Skow Hofgaard

  • Tilknyttet:
    Prosjektdeltaker
    ved Divisjon for bioteknologi og plantehelse ved Norsk institutt for bioøkonomi
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