Deciphering the wheat microbiome is crucial for understanding its potential and developing healthier, more sustainable, and more resilient food and feed products. This is the goal of Wheatbiome, a European-wide project conducting various studies—including in Castilla y León—to examine the impact of biotic and abiotic factors on wheat microbiomes and overall wheat quality. Ultimately, these
Wheat, a staple food for billions worldwide, faces numerous challenges in today’s changing climate. From environmental stresses to concerns about gluten sensitivity, the need for innovative solutions has never been greater. The WheatBiome project steps up to this challenge with a unique approach: leveraging the power of microbes.
WheatBiome publish its first article in Open Access Government Leer más »
Microbiota plays a crucial role in wheat crop health by aiding nutrient absorption, defending against diseases, and improving stress resilience. These microorganisms enhance soil health, supporting sustainable farming and a thriving agricultural future. Recognizing their importance is key to advancing eco-friendly wheat production.
The secret heroes of wheat fields: how invisible allies boost crop prosperity Leer más »
Celiac disease is an autoimmune condition triggered by gluten in genetically predisposed individuals. Gluten, found in grains like wheat, rye, and barley, is also added to processed foods. With rising cases and limited treatment options, the WHEATBIOME project aims to improve grain production and food processing to enhance the quality of life for those affected.
Celiac disease and the possible solutions offered by WheatBiome Leer más »
Wheat, the EU’s top cereal and the world’s third most cultivated grain, offers essential nutrients and medicinal properties but grapples with issues like mycotoxin contamination and geopolitical tensions impacting markets. Despite challenges, it remains a cornerstone of food security for over half the world’s population, supporting millions of farmers’ livelihoods.
Nutritional quality and safety of wheat-based food products Leer más »
Fermentation is a natural process where microorganisms work their magic, transforming food to enhance its flavor, texture, and nutritional value. In plant-based dairy alternatives, fermentation is essential for developing that familiar tanginess and creamy mouthfeel. Beyond taste, fermented foods are rich in vitamins and probiotics, offering health benefits. The WHEATBIOME project focuses on harnessing wheat by-products to create nutritious dairy-free options, contributing to sustainability and a diverse food system.
Fermented plant-based dairy analogues: a growing trend in sustainable food choices Leer más »
Since the origin of agriculture, thousands of years ago, soil has been more than just the place where seeds were sown. In addition to supporting plants, the soil was the storage place for water and nutrients that crops needed to grow, although until recently the effect on crops of something invisible that was present in
Modern agriculture looks to the ground for its future Leer más »
We are happy to share with you that our coordinator Rosa Pérez gave an interview on November 9th on @Radio_Voz for the program #VocesDeTuCiudad, where she talked about WHEATBIOME. WHEATBIOME is a research project that aims to improve the resilience and productivity of wheat crops in the face of climate change and biotic stresses. The
Explore WHEATBIOME through an interview with Rosa Pérez on Radio Voz Leer más »
WHEATBIOME project wants to unlock all the potential of wheat crops with strong collaboration between academia, industry, food system actors and governmental authorities. The project started in January 2023 and will last for 48 months, until December 2026. In 2020, wheat was the grain with largest acreage and the European Union was the world major
