09.02.2016 - 10.02.2016
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.
Contact: Association of Applied Biologists