11th Gluten workshop Beijing overview

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CIMMYT

International Gluten Workshop, 11th; Beijing (China); 12-15 Aug 2012

Empresariales Tecnología

11th Gluten workshop Beijing overview

• Capturing discoveries from genomics, proteomics and transcriptomics

• Biosynthesis, structure and functional analysis of storage protein

• Improvement of end-use qualities by genetic and alternative approaches

• Starch and health attributes of the wheat grain

Need for new raw materials, consumer foods,
and solutions to processing problems

Consumer

Food Manufacturer

Miller

Merchandizer

Farmer

Breeding

Research
Craig Morris

Research, new traits and new varieties –
new and more consistent raw materials

Research

Breeding

Farmer

Merchandizer

Miller

Food Manufacturer

Consumer
Craig Morris

Glutenin subunit combination and gluten strength

Strong
Glu-B1al/Glu-D1d Strong Extra strong
DNS
1CW
Glu-D1d HRW
ASW
Glu-1 APH
(HMW-GS) Medium
Glu-D1a

Weak

Glu-A1c Club WW
Glu-B1a

Weak Strong
Glu-A3e Glu-A3e/f Glu-A3d Glu-B3g
Glu-B3j Glu-B3h Glu-B3b

Glu-3 (LMW-GS) Tatsuya Ikeda

Perth proposal for the International Wheat Conference
12th International Gluten and wheat biotechnology workshop

International Gluten and wheat biotechnology workshop

Western Australia’s South West region

 Unique flora and fauna

 Quality wine growing areas

Perth proposal for the International Wheat Conference

Perth proposal for the International
Gluten and wheat biotechnology
workshop

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11th Gluten workshop Beijing overview

1. 11th Gluten workshop Beijing overview • Capturing discoveries from genomics, proteomics and transcriptomics • Biosynthesis, structure and functional analysis of storage protein • Improvement of end-use qualities by genetic and alternative approaches • Starch and health attributes of the wheat grain

2. Need for new raw materials, consumer foods, and solutions to processing problems Consumer Food Manufacturer Miller Merchandizer Farmer Breeding Research Craig Morris

3. 11th Gluten workshop Beijing overview • Capturing discoveries from genomics, proteomics and transcriptomics • Biosynthesis, structure and functional analysis of storage protein • Improvement of end-use qualities by genetic and alternative approaches • Starch and health attributes of the wheat grain

4. Research, new traits and new varieties – new and more consistent raw materials Research Breeding Farmer Merchandizer Miller Food Manufacturer Consumer Craig Morris

5. 11th Gluten workshop Beijing overview • Capturing discoveries from genomics, proteomics and transcriptomics • Biosynthesis, structure and functional analysis of storage protein • Improvement of end-use qualities by genetic and alternative approaches • Starch and health attributes of the wheat grain

6. Glutenin subunit combination and gluten strength Strong Glu-B1al/Glu-D1d Strong Extra strong DNS 1CW Glu-D1d HRW ASW Glu-1 APH (HMW-GS) Medium Glu-D1a Weak Glu-A1c Club WW Glu-B1a Weak Strong Glu-A3e Glu-A3e/f Glu-A3d Glu-B3g Glu-B3j Glu-B3h Glu-B3b Glu-3 (LMW-GS) Tatsuya Ikeda

8. Perth proposal for the International Wheat Conference 12th International Gluten and wheat biotechnology workshop

9. Perth

10. Perth

11.

12. Perth

13.

14. Perth

15.

16. Perth

17. International Gluten and wheat biotechnology workshop Western Australia’s South West region  Unique flora and fauna  Quality wine growing areas

18. Perth

19. Perth proposal for the International Wheat Conference