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The DNA and Science of Saffron: A Research Impact Overview for Industry Stakeholders

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The FOOD and AGRICULTURE COST Action FA 1101 “Saffronomics: Omics Technologies for Crop Improvement, Traceability, Determination of Authenticity, Adulteration and Origin in Saffron” has an event organized by the Enterprise Europe Network in September 2015. As well as round-table and 1:1 discussions with stakeholders in the industry (farmers, cooperatives, traders, marketers, shops and chefs), each working group gave an overview of the achievements of the scientists in the COST ESF Action.
BOOK OF ABSTRACTS
FINAL CONFERENCE ON SAFFRONOMICS
(Almagro, Spain, September 16-18, 2015)

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The DNA and Science of Saffron: A Research Impact Overview for Industry Stakeholders

  1. 1. The Science and DNA of Saffron Crocus Presentation from Pat Heslop-Harrison phh4@le.ac.uk - www.molcyt.com International day on saffron research & innovation & brokerage event Enterprise Europe Network EEN Following from FOOD and AGRICULTURE COST Action FA 1101 “Saffronomics: Omics Technologies for Crop Improvement, Traceability, Determination of Authenticity, Adulteration and Origin in Saffron” FINAL CONFERENCE ON SAFFRONOMICS (Almagro, Spain, September 16-18, 2015)
  2. 2. Twitter: #saffronomics - links to this talk Pat HH – phh@molcyt.com Saffronomics Working Group 1: Advances in Genetics, Genomics and Transcriptomics
  3. 3. The Story of Saffron About 100 different wild Crocus species known Crocusbank has the international collection – We collected the Biodiversity Saffron is domesticated (domos, δόμος = house) Only known in cultivation: all is genetically similar Arose as a 3-parent sterile hybrid 1000s not millions of years ago Unique properties
  4. 4. The Science of Saffron: it’s DNA and Genes We know about all the DNA We know about all the genes We know how all the colour, smell and taste products are formed We know how the plant grows (long words sequencing, transcriptomics, metabolomics, chromosomes) The same science that underpins modern human medicine and crop science/breeding
  5. 5. The Science of Saffron underpins: Farming: agronomy and sustainable production Quality measurement Claims about quality Claims about origin Fraud and adulteration detection Food safety Understanding organoleptic (sensory) perception Understanding processing and storage changes Claims about health and function

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