News WHEATBIOME
Learn the latest advances and milestones in the project
Exploring the Future of Wheat: Health, Sustainability, and Innovation
Wheat is one of the most vital crops for global food security, but its future hinges on a deep transformation towards sustainability, resilience, and better...
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Bridging the Policy Gaps: Supporting Microbiome Innovation in EU Agriculture and Food Systems
Microbes play a vital role in how we grow and produce food, preserve nutrients, and reduce waste. These microorganisms—bacteria, fungi, and others—form microbiomes, which are...
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Fermentation: turning wheat bran from waste to win
Wheat grain is milled to produce flour, and leftovers of the process are wheat germ and wheat bran. Bran contains the toughest parts of the...
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How do irrigation and synthetic chemical elements influence the wheat microbiome?
Grupo Editorial Agrícola Henar Comunicación, in collaboration with the School of Agricultural and Environmental Engineering at the Pontifical University of Comillas in Valladolid (INEA), held...
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New Workshop: How Do Irrigation and Organic Wheat Production Affect Farmers’ Profitability?
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...
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“Harnessing the Wheat Microbiome: Unlocking Pathways to Improved Food Quality and Human Health”, the new WHEATBIOME article is online!
Wheat is a staple crop that feeds millions, but challenges such as climate change and soil degradation threaten its future productivity. To address these challenges,...
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