International collaboration on wheat quality and safety

Autores
Ikeda, Tatsuya M.; Juhász, Angéla; Rogers, William John; Shewry, Peter; Lullien Pellerin, Valérie; Chulze, Sofia; Giraldo, Patricia; Igrejas, Gilberto; Ahmed, Regina; Peña, Roberto; Guzman, Carlos
Año de publicación
2019
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
Improving wheat quality and safety is very important for wheat breeders and related industries. While considerable research has been carried out internationally, collaborations among laboratories have been limited, and each group often uses different materials, methods and gene nomenclature. Therefore, it has been difficult to compare and reproduce their results with each other (Fig. 1). The Wheat Initiative (WI) was created to provide a framework to establish strategic research and organization priorities for wheat research at the international level. Under the WI, Expert Working Groups (EWG) for diverse wheat topics were established, bringing together experts to focus on topics relevant to the WI Strategic Research Agenda (2015). The EWG on improving wheat quality for processing, nutrition and health was established in 2015. The EWG is aimed at maintaining and improving wheat quality and safety under varying environmental conditions. This expert group focuses on wheat quality and safety in the broad sense: seed proteins, allergens, carbohydrates, nutrition including micronutrients, processing, and food safety. The EWG also work to share genetic resources and unify gene nomenclature to support these topics. Seven subgroups have been formed to cover each of the topics as it is shown in Fig. 2.
Fil: Ikeda, Tatsuya M.. National Agriculture and Food Research Organization; Japón
Fil: Juhász, Angéla. Murdoch University; Australia
Fil: Rogers, William John. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Cientifico Tecnolológico Mar del Plata. Instituto de Investigaciones en Biodiversidad y Biotecnología. Laboratorio de Biología Funcional y Biotecnología; Argentina
Fil: Shewry, Peter. Rothamsted Research; Reino Unido
Fil: Lullien Pellerin, Valérie. Institut National de la Recherche Agronomique; Francia
Fil: Chulze, Sofia. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales; Argentina
Fil: Giraldo, Patricia. Universidad Politécnica de Madrid; España
Fil: Igrejas, Gilberto. Universidad de Trás-os-montes E Alto Douro; Portugal
Fil: Ahmed, Regina. CSIRO Exploration and Mining; Australia
Fil: Peña, Roberto. Centro International de Mejoramiento de Maíz y Trigo; México
Fil: Guzman, Carlos. Centro International de Mejoramiento de Maíz y Trigo; México
13th International Gluten Workshop
Ciudad de México
México
International Maize and Wheat Improvement Center
Materia
WHEAT
QUALITY
SAFETY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/136816
Acceder
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network_name_str CONICET Digital (CONICET)
spelling International collaboration on wheat quality and safetyIkeda, Tatsuya M.Juhász, AngélaRogers, William JohnShewry, PeterLullien Pellerin, ValérieChulze, SofiaGiraldo, PatriciaIgrejas, GilbertoAhmed, ReginaPeña, RobertoGuzman, CarlosWHEATQUALITYSAFETYhttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4Improving wheat quality and safety is very important for wheat breeders and related industries. While considerable research has been carried out internationally, collaborations among laboratories have been limited, and each group often uses different materials, methods and gene nomenclature. Therefore, it has been difficult to compare and reproduce their results with each other (Fig. 1). The Wheat Initiative (WI) was created to provide a framework to establish strategic research and organization priorities for wheat research at the international level. Under the WI, Expert Working Groups (EWG) for diverse wheat topics were established, bringing together experts to focus on topics relevant to the WI Strategic Research Agenda (2015). The EWG on improving wheat quality for processing, nutrition and health was established in 2015. The EWG is aimed at maintaining and improving wheat quality and safety under varying environmental conditions. This expert group focuses on wheat quality and safety in the broad sense: seed proteins, allergens, carbohydrates, nutrition including micronutrients, processing, and food safety. The EWG also work to share genetic resources and unify gene nomenclature to support these topics. Seven subgroups have been formed to cover each of the topics as it is shown in Fig. 2.Fil: Ikeda, Tatsuya M.. National Agriculture and Food Research Organization; JapónFil: Juhász, Angéla. Murdoch University; AustraliaFil: Rogers, William John. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Cientifico Tecnolológico Mar del Plata. Instituto de Investigaciones en Biodiversidad y Biotecnología. Laboratorio de Biología Funcional y Biotecnología; ArgentinaFil: Shewry, Peter. Rothamsted Research; Reino UnidoFil: Lullien Pellerin, Valérie. Institut National de la Recherche Agronomique; FranciaFil: Chulze, Sofia. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales; ArgentinaFil: Giraldo, Patricia. Universidad Politécnica de Madrid; EspañaFil: Igrejas, Gilberto. Universidad de Trás-os-montes E Alto Douro; PortugalFil: Ahmed, Regina. CSIRO Exploration and Mining; AustraliaFil: Peña, Roberto. Centro International de Mejoramiento de Maíz y Trigo; MéxicoFil: Guzman, Carlos. Centro International de Mejoramiento de Maíz y Trigo; México13th International Gluten WorkshopCiudad de MéxicoMéxicoInternational Maize and Wheat Improvement CenterUniversidad de Córdoba2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectWorkshopBookhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/136816International collaboration on wheat quality and safety; 13th International Gluten Workshop; Ciudad de México; México; 2018; 1-3978-84-9927-493-5CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://cereals2018.cimmyt.org/Internacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:20:18Zoai:ri.conicet.gov.ar:11336/136816instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:20:18.896CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv International collaboration on wheat quality and safety
title International collaboration on wheat quality and safety
spellingShingle International collaboration on wheat quality and safety
Ikeda, Tatsuya M.
WHEAT
QUALITY
SAFETY
title_short International collaboration on wheat quality and safety
title_full International collaboration on wheat quality and safety
title_fullStr International collaboration on wheat quality and safety
title_full_unstemmed International collaboration on wheat quality and safety
title_sort International collaboration on wheat quality and safety
dc.creator.none.fl_str_mv Ikeda, Tatsuya M.
Juhász, Angéla
Rogers, William John
Shewry, Peter
Lullien Pellerin, Valérie
Chulze, Sofia
Giraldo, Patricia
Igrejas, Gilberto
Ahmed, Regina
Peña, Roberto
Guzman, Carlos
author Ikeda, Tatsuya M.
author_facet Ikeda, Tatsuya M.
Juhász, Angéla
Rogers, William John
Shewry, Peter
Lullien Pellerin, Valérie
Chulze, Sofia
Giraldo, Patricia
Igrejas, Gilberto
Ahmed, Regina
Peña, Roberto
Guzman, Carlos
author_role author
author2 Juhász, Angéla
Rogers, William John
Shewry, Peter
Lullien Pellerin, Valérie
Chulze, Sofia
Giraldo, Patricia
Igrejas, Gilberto
Ahmed, Regina
Peña, Roberto
Guzman, Carlos
author2_role author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv WHEAT
QUALITY
SAFETY
topic WHEAT
QUALITY
SAFETY
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Improving wheat quality and safety is very important for wheat breeders and related industries. While considerable research has been carried out internationally, collaborations among laboratories have been limited, and each group often uses different materials, methods and gene nomenclature. Therefore, it has been difficult to compare and reproduce their results with each other (Fig. 1). The Wheat Initiative (WI) was created to provide a framework to establish strategic research and organization priorities for wheat research at the international level. Under the WI, Expert Working Groups (EWG) for diverse wheat topics were established, bringing together experts to focus on topics relevant to the WI Strategic Research Agenda (2015). The EWG on improving wheat quality for processing, nutrition and health was established in 2015. The EWG is aimed at maintaining and improving wheat quality and safety under varying environmental conditions. This expert group focuses on wheat quality and safety in the broad sense: seed proteins, allergens, carbohydrates, nutrition including micronutrients, processing, and food safety. The EWG also work to share genetic resources and unify gene nomenclature to support these topics. Seven subgroups have been formed to cover each of the topics as it is shown in Fig. 2.
Fil: Ikeda, Tatsuya M.. National Agriculture and Food Research Organization; Japón
Fil: Juhász, Angéla. Murdoch University; Australia
Fil: Rogers, William John. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Cientifico Tecnolológico Mar del Plata. Instituto de Investigaciones en Biodiversidad y Biotecnología. Laboratorio de Biología Funcional y Biotecnología; Argentina
Fil: Shewry, Peter. Rothamsted Research; Reino Unido
Fil: Lullien Pellerin, Valérie. Institut National de la Recherche Agronomique; Francia
Fil: Chulze, Sofia. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales; Argentina
Fil: Giraldo, Patricia. Universidad Politécnica de Madrid; España
Fil: Igrejas, Gilberto. Universidad de Trás-os-montes E Alto Douro; Portugal
Fil: Ahmed, Regina. CSIRO Exploration and Mining; Australia
Fil: Peña, Roberto. Centro International de Mejoramiento de Maíz y Trigo; México
Fil: Guzman, Carlos. Centro International de Mejoramiento de Maíz y Trigo; México
13th International Gluten Workshop
Ciudad de México
México
International Maize and Wheat Improvement Center
description Improving wheat quality and safety is very important for wheat breeders and related industries. While considerable research has been carried out internationally, collaborations among laboratories have been limited, and each group often uses different materials, methods and gene nomenclature. Therefore, it has been difficult to compare and reproduce their results with each other (Fig. 1). The Wheat Initiative (WI) was created to provide a framework to establish strategic research and organization priorities for wheat research at the international level. Under the WI, Expert Working Groups (EWG) for diverse wheat topics were established, bringing together experts to focus on topics relevant to the WI Strategic Research Agenda (2015). The EWG on improving wheat quality for processing, nutrition and health was established in 2015. The EWG is aimed at maintaining and improving wheat quality and safety under varying environmental conditions. This expert group focuses on wheat quality and safety in the broad sense: seed proteins, allergens, carbohydrates, nutrition including micronutrients, processing, and food safety. The EWG also work to share genetic resources and unify gene nomenclature to support these topics. Seven subgroups have been formed to cover each of the topics as it is shown in Fig. 2.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Workshop
Book
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/136816
International collaboration on wheat quality and safety; 13th International Gluten Workshop; Ciudad de México; México; 2018; 1-3
978-84-9927-493-5
CONICET Digital
CONICET
url http://hdl.handle.net/11336/136816
identifier_str_mv International collaboration on wheat quality and safety; 13th International Gluten Workshop; Ciudad de México; México; 2018; 1-3
978-84-9927-493-5
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://cereals2018.cimmyt.org/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.coverage.none.fl_str_mv Internacional
dc.publisher.none.fl_str_mv Universidad de Córdoba
publisher.none.fl_str_mv Universidad de Córdoba
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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