Rethinking underutilized cereal crops: pan-omics integration and green system biology

Rahim, Mohammed Saba; Sharma, Vinita; Pragati Yadav,; Parveen, Afsana; Kumar, Adarsh; Roy, Joy; Kumar, Vinay

doi:10.1007/s00425-023-04242-9

Cited by 2 publications

(1 citation statement)

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“…It is important that underutilized crop varieties are identified that can grow efficiently, produce high yields, have low input requirements, are resilient to environmental conditions, and are nutritious. − This requires research on identifying the optimum genetic varieties, soil conditions, and climatic conditions required for different underutilized crops, as well as optimizing fertilizer, pesticide, and water use. Several studies have highlighted the potential of increasing the production of underutilized agricultural crops in different regions of the world. ,− Food scientists can contribute to this work by informing agricultural scientists of the plant characteristics that would be most useful for food applications, such as protein, oil, or starch levels and types for enhanced functionality and nutrition.…”

Section: Increasing the Diversity Of Staple Foodsmentioning

confidence: 99%

Designing a More Sustainable and Environmentally Friendly Food Supply: A Roadmap for Future Food and Agricultural Research

McClements

2024

ACS Sustainable Resour. Manage.

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There is an urgent need to change the way we produce, distribute, and consume foods due to several adverse effects the modern food supply is having on the environment, including greenhouse gas emissions, pollution, freshwater use, land use, and biodiversity loss. Concerted efforts are therefore required by food scientists around the world to generate the scientific knowledge and technological advances needed to develop a more sustainable global food supply chain. The purpose of this article is to highlight some of the most critical areas where research is needed to improve the sustainability and reduce the adverse environmental impact of food production. These areas include enhanced agricultural crops and livestock animals, improved fertilizers, pesticides, and antibiotics, reduced food and agricultural waste, conversion of waste streams into energy and valuable materials, alternative protein sources, and advanced food packaging materials, as well as many others. A range of advanced technologies is leading to important advances in many areas of food science and technology, including gene editing, nanotechnology, precision fermentation, biotechnology, and food architecture. An important objective of this article is to stimulate research and development in this important area so as to create a more sustainable and environmentally friendly global food supply system.

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