Harnessing the wheat microbiome: unlocking pathways to improved food quality and human health
Creators
Description
This article explores the WHEATBIOME project’s efforts to understand and utilize the wheat microbiome to enhance food quality and human health. The project investigates the interactions between soil, plant, and human microbiomes, aiming to improve wheat growth, resilience, and nutritional value. It also addresses the challenges posed by climate change and environmental stressors on wheat production. By examining the impact of various factors on the wheat microbiome, the project seeks to develop sustainable farming practices and healthier wheat-based food and feed products.
Additionally, the article highlights the potential health benefits of wheat-based fermented foods and the role of probiotics in enhancing gut health and reducing wheat-related immunologic diseases. The project also aims to assess societal perceptions of microbiomes in food systems and promote the use of beneficial microbes in agriculture and food production. Through a multidisciplinary approach, the WHEATBIOME project aspires to create a sustainable and health-promoting food system from soil to plate.
Key points:
- Role of the wheat microbiome in improving food quality and resilience.
- Impact of climate change and environmental stressors on wheat production.
- Development of sustainable farming practices.
- Health benefits of wheat-based fermented foods.
- Role of probiotics in gut health and reducing wheat-related immunologic diseases.
- Societal perceptions of microbiomes in food systems.
Files
WHEATBIOME-PRj21_FINAL.pdf
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Additional details
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Funding
Dates
- Available
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2024-10-15