Subject area Plant Product Quality Improvement
Contact
Group members
- Rodomiro Ortiz
- Faraz Muneer
- Mlook Waleed
- Li-Hua Zhu
- Helena Persson Hovmalm
- William Newson
- Anna-Lovisa Nynäs
- Lan Yuzhou
- Maya-Setan Diakité
- Nikwan Shariatipour
- Emilia Berndtsson
- Ke Xu
- Manhal Gobara Hamid Ahmed
- Mohammed Elsafy
- Sanjit Singh
- Anders Ekholm
- Beatrice Lilja
- Eu Sheng Wang
- Gun Hagström
- Karl-Erik Gustavsson
- Oksana Korniienko
- Xue-Yuan Li
- Ramune Kuktaite
Related research topics
The multidisciplinary subject area focuses on the key aspects of plant product quality elements including sustainable raw materials, processes and end-use products following the farm-to-fork strategy.
Plant-based products
This subject area includes conventional breeding, precision breeding, pre/post-harvest attributes, resource use efficiency and sustainability to deliver plant-based products that benefit both society and the environment.
What we do
We combine knowledge on quality of plant product components from raw material processing through the production chain, and via conventional breeding and precision breeding we are improving traits, as well as tailoring the characteristics of plant-based products for food, feed, and industrial applications. We strive to develop knowledge in areas related to plant breeding, aiming to improve plant product quality and crop adaptation to a changing environment.
The research includes:
- Quality mapping for targeted crop breeding: focus on high-value components in stress adapted crops.
- Precision breeding: focus on advanced genetic tools, such as CRISPR-Cas, to study and enhance product quality, environmental adaptation, and productivity at the molecular level.
- Pre/post-harvest quality: focus on sustainable and environmentally friendly pre/post-harvest technologies to improve commercial and nutritional quality of fruits and vegetables.
- Valorization of side streams: focus on sustainable and innovative uses of crop residues/side streams from plant production systems in order to create higher value products.
- Plant-based innovations: focus on innovative processing technologies, such as the fractionation of high-value components from green biomass and proteins from crops, and structure-function relationships in plant-based systems for food and bio-based materials.