Institute for Sustainable Agriculture (IAS), Córdoba, Spain
http://www.ias.csic.es/mejora-genetica-vegetal/biotecnologia-vegetal/francisco-barro-losada/
GENETIC TRANSFORMATION AND FUNCTIONAL GENOMICS
The research line uses modern Plant Improvement technologies, such as genetic transformation and RNA interference (RNAi) in functional genomics studies and in the development of new varieties with high added value.
Priority objectives are:
Genetic transformation and RNAi has been used for the development of durum wheat and flour varieties with very low gliadin content. The elaboration of breads using these flours has demonstrated that they possess organoleptic properties comparable to those of wheat with gliadins, and therefore could be used in the preparation of foods suitable for the celiac collective.
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