From spectroscopy to genomics: dissecting and predicting agronomic and quality traits in Vicia faba L.

Summary

Have you heard of protein transition? It refers to the shift from animal-based diets to those that rely more on plant-based and alternative protein sources, aiming to reduce the environmental impact of food production.
With plant-based alternatives to meat, dairy, and fish gaining popularity across Europe, there is a growing need to develop protein-rich crop varieties tailored for modern food applications. This PhD research focuses on faba bean (Vicia faba L.), a promising legume with strong potential to enhance protein production in the EU and serve as a key ingredient for the food industry.
The research developed tools to support researchers and breeders in improving faba bean’s agronomic performance in the field, while also enhancing its protein content and reducing off-flavours. This was achieved by combining high-throughput phenotyping using near-infrared spectroscopy with genetic techniques that enable DNA screening.
The results of this thesis facilitate the breeding of improved faba bean varieties and contribute to the development of more sustainable food systems.