PBR-31802 Breeding for Quality

Vak

Studiepunten 2.00

OnderwijstypeContacturen
Knowledge clip0
Tutorial0
Independent study0
Distance group work0
Course coordinator(s)dr. AG Bovy
Lecturer(s)dr. ir. LM Trindade
dr. AG Bovy
Examiner(s)dr. AG Bovy

Language of instruction:

EN

Assumed knowledge on:

Genetics, principles of plant breeding, molecular markers, mapping populations.

It is necessary to have followed an online course at Wageningen University before, or the special Onboarding course for online learning. To get access to the Onboarding course, send an email to: onboarding.wur@wur.nl.

Continuation courses:

MSc thesis plant breeding. The online MSc-specializations have a fixed schedule.

Contents:

Note: This course can not be combined in an individual programme with PBR-30306 Breeding for Resistance and Quality.

Note: This course is offered online and it takes about 20 hours to complete the weekly task. There are assignments with deadlines and non-synchronous interaction with teachers and fellow students. An online exam is offered at the end of the course.

Note: This is an online course, but it can also be followed by on-campus students.
Note: Because of overlap it is not possible to combine this course with PBR30306 (Breeding for Stress Tolerance and Quality) in your study program to obtain a minimum amount of credits.

Traditionally, producer traits such as yield and disease resistance have been the primary breeding targets in many crops. In current agriculture, however, consumer-driven quality traits, such as flavour colour and nutritional value have become increasingly important and the same holds for the production of specific plant compounds which can be used as sources for bio-based applications. Breeding for Quality is directed at improving whole fruit/vegetable characteristics and plant compounds, where flavour, colour, texture, absence of antinutritional factors or allergens, and shelf-life are important breeding objectives. Breeding for Quality also comprises the efficient production of all kinds of compounds, which are used as ingredients by the food, pharmaceutical, chemical, textile, paper, etc. industries. Examples of such compounds are: carbohydrates (starch, fructans, cellulose), proteins (wheat gluten, pea storage proteins), vegetable fats/oils (rape seed oil, cocoa fat), and secondary metabolites like flavours, fragrances, and phytoestrogenic molecules. In breeding programs, the existing genetic variation is exploited to increase the yield of (or enrich mixtures in) the target compounds. For this, it is necessary to understand the metabolic routes leading to the synthesis of the desired compound, and to have knowledge on how these compounds can be determined in the plant material.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- explain the major characteristics of various quality traits;
- define appropriate selection strategies for specific target traits;
- apply relevant analytic and statistical screening techniques for trait valuation;
- use this knowledge to develop breeding strategies for improved resistance, tolerance and quality.

Activities:

Study knowledge clips with theoretical assignments, group activities, individual assignments and literature.

Examination:

The exam is an online remotely proctored exam, where the student should provide a suitable computer and room.

Literature:

Links to relevant articles will be provided through the course website.

OpleidingFaseSpecialisatiePeriode
Verplicht voor: MPSDLSpec. Plant Breeding DLMSc5DL