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Project
WHEATBIOME
WHEATBIOME develops knowledge and methods for new, sustainable wheat production systems in which the soil, the crop, and ultimately wheat-based feed and food products, are protected and strengthened via micro-organisms.
Activities
The project unravels the potential of the plant and soil microbiome for the development of a sustainable and resilient wheat production system, and healthier wheat products for humans and animals. Studies are carried out at cultivation level, in the field of food & feed production, plus human & animal health studies.
The project delivers
- a model that links the wheat and soil microbiome to crop quality and (a)biotic factors;
- practical cultivation information and recommendations for improved, sustainable cultivation of wheat with an eye for soil health;
- an app (DDS: decision support system) for growers to improve the wheat microbiome and therefore crop yield;
- new technology for fermentation of wheat products for human food, plus prototypes;
- new methods to produce (and prototype) sustainable and healthy feed from fermented wheat waste streams;
- business models and strategy for the end products in the field of cultivation, food products and feed;
- training and workshops for stakeholders.
Areas of application: Sustainable and resilient cultivation of wheat (and other grains); restoring soil health and biodiversity; sustainable and healthy new feed products based on fermented wheat residual flows (valuation); healthy and new (fermented) wheat food products.