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Relevancy: 100%
Enlargement of the genetic resources of Malus for apple breeding (Project)
In the first 12-month phase of the collaboration, a joint collection expedition will be carried out in Vietnam to the Quang Nam province collecting Malus doumeri. Malus doumeri is one of the Asian species missing in the Fruit genebank in JKI, Dresden. Here, the initial aim is to collect material and characterize the samples taxonomically at the collection site. The collected seed material will be...
Funding period: 2024 - 2025
Relevancy: 100%
Towards an Integrated Consistent European LULUCF Monitoring and Policy Pathway Assessment Framework (Project)
currently unavailable
Funding period: 2022 - 2026
Relevancy: 100%
SmartBeans - With prebreeding approaches in the dry edible bean Phaseolus vulgaris L. var. nanus from the genetic resource to a contemporary food product (Project)
currently unavailable
Funding period: 2023 - 2025
Relevancy: 100%
New risks for potato cultivation in Rhineland-Palatinate due to vector-transmissible microorganisms - investigations on underlying causes and mitigation measures (Project)
In southwestern Germany, a bacterial tuber wilt has been occurring more and more frequently on potatoes in recent years, causing serious damage. The syndrome can be caused by both the stolbur phytoplasma and a gamma proteobacterium. Both pathogens are transmitted by a leafhopper that is proliferating in potato crops. The goal of this project, which focuses on the stolbur phytoplasma pathosystem,...
Funding period: 2024 - 2026
Relevancy: 100%
ADLATUS: ADding LAyers of protection to gain a resistant staTUS aginst M. chitwoodi, PLRV, PVY & TRV (Project)
The goal of this joint project is the improvement of existing, as well as establishment of novel defence mechanisms against diverse pests. Meloidogyne chitwoodi, a quarantine-status endoparasitic root knot nematode is one of the major pests of potatoes. PVY (potato virus Y) and PLRV (potato leaf roll virus) are the regulated non-quarantine viruses, which are transmitted by the aphids, e.g. Myzus...
Funding period: 2020 - 2023
Relevancy: 100%
Collaborative project: Utilisation of by-products from bioethanol production for the supply of proteins for human nutrition - subproject A (Project)
In view of the growing world population, the global demand for proteins is steadily increasing. At the same time, considerable areas of farmland are lost every day. In order to be able to meet the demand for protein in the future, so far unused sources of protein must be exploited. One potential source of protein are (brewers’) spent grains, a side stream from bioethanol production. (Brewers’)...
Funding period: 2023 - 2026
Relevancy: 100%
Collaborative project: Utilisation of by-products from bioethanol production for the supply of proteins for human nutrition - subproject B (Project)
In view of the growing world population, the global demand for proteins is steadily increasing. At the same time, considerable areas of farmland are lost every day. In order to be able to meet the demand for protein in the future, so far unused sources of protein must be exploited. One potential source of protein are (brewers’) spent grains, a side stream from bioethanol production. (Brewers’)...
Funding period: 2023 - 2026
Relevancy: 100%
Collaborative project: Development of a process line for production of functional oat protein concentrates - subproject A (Project)
Solubility, emulsion capacity, foam and gel formation are critical properties for the processability of protein concentrates. In the case of oat proteins, these properties are generally insufficiently pronounced. Any further processing, e.g. to extrudates, is thus significantly negatively influenced. However, the steady trend towards plant-based proteins on the one hand and oat products on the...
Funding period: 2023 - 2026
Relevancy: 100%
Collaborative project: Development of a process line for production of functional oat protein concentrates - subproject B (Project)
Solubility, emulsion capacity, foam and gel formation are critical properties for the processability of protein concentrates. In the case of oat proteins, these properties are generally insufficiently pronounced. Any further processing, e.g. to extrudates, is thus significantly negatively influenced. However, the steady trend towards plant-based proteins on the one hand and oat products on the...
Funding period: 2023 - 2026
Relevancy: 100%
Collaborative project: Development of a process line for production of functional oat protein concentrates - subproject C (Project)
Solubility, emulsion capacity, foam and gel formation are critical properties for the processability of protein concentrates. In the case of oat proteins, these properties are generally insufficiently pronounced. Any further processing, e.g. to extrudates, is thus significantly negatively influenced. However, the steady trend towards plant-based proteins on the one hand and oat products on the...
Funding period: 2023 - 2026
