She optimizes the beans and peas of the future: "There is so much to do!"

A year and a half ago, Mina Nešić was working as a research assistant at Lund University. 

She had recently completed her master’s degree in molecular genetics and biotechnology and had gone from participating in the research group as a student to being there as a colleague.

One day, as she was sitting at her desk analyzing DNA sequences in barley, her supervisor and two other researchers in the group called out to her at the same time.

– They said “Mina, there’s a perfect position for you!”, says Mina Nešić.

All three had received the same email about a doctoral position at The Swedish University of Agricultural Sciences, focused on studying seed quality traits in Swedish protein crops, and all had independently thought of her.

– It felt like fate, she says and continues:

– My previous work, which was rooted in fundamental science, had sparked my interest in more applied plant research, especially in areas directly related to food security and sustainability. That’s why I was truly excited about the possibility of contributing to the field of plant breeding.

Legumes are nutritious and environmentally friendly

Mina Nešić’s doctoral project focuses on advancing the knowledge of legume crops. The project specifically concerns pea and faba bean. 

– Legumes are cool for several reasons. One of them is that they form a symbiotic relationship with soil bacteria that fix atmospheric nitrogen, which reduces the need for artificial fertilizers and benefits the environment, says Mina Nešić.

The fact that legumes are rich in protein and other nutrients makes them well-suited for human consumption, and they have a lower environmental footprint compared to animal protein.

– Legumes play an important role in the transition toward plant-based protein production and more sustainable diets, as well as contribute to animal welfare.

Examining appearance and nutritional composition

In her research, Mina Nešić traces the genetic architecture and evolutionary origins of different seed quality traits.

The traits are related to nutritional composition and morphology, that is, physical form.

– When it comes to nutrients, I examine the content of protein, fat and starch. For the morphological traits, I focus on the size and color of the seeds.

Currently, Mina Nešić is collecting data on seeds belonging to different varieties, exploring available diversity, and examining the relationships between different traits. 

And outside of working hours she enjoys spending time with friends she has made at the Department of Plant Breeding.

– Our favorite activity is probably the table tennis matches during the lunch break, says Mina Nešić.

The next step of the project involves uncovering the genetic foundation of the traits that she has examined.

– I am especially looking forward to building the skills and learning the methods that will allow me to identify genomic regions associated with the traits of interest, says Mina Nešić.

Contributing to optimized varieties

Mina Nešić hopes that the knowledge generated through her project will help breeding programs to develop new varieties of pea and faba bean that are optimized for sustainable, local agricultural systems and with desired seed qualities for human consumption.

– For example, seeds from different varieties have different nutritional composition. We want to understand the genetic regulation of traits such as protein, starch and fat content to optimize seed nutritional quality.

The best part of the project, beyond contributing to the development of sustainable and nutritious food, is that she gets to learn so many new things.

The further she gets into the project, the more possible avenues she sees for continued research.

– There is so much to do! Four years doesn’t sound long enough to me.