Cereal Innovators: Tackling Wheat Digestibility: FODMAP and ATI Levels in a Diverse Panel of Spring Wheat Varieties

Date: April 14, 2021

Time: 9:30 am – 10:30 am, CT

Registration: https://ndsu.zoom.us/webinar/register/2916122825972/WN_XpEdbiXxSjeUxe9fT3BYfQ

Please join the Northern Crops Institute on April 14th at 9:30 am (CST) for its “Cereal Innovators” webinar series! This interactive webinar series focuses on new and unique ways to use cereal grains. Topics throughout the series include new processes, useful information on milling and baking, equipment information, and uses for cereal grains grown in MN, MT, ND, and SD. A new speaker is featured each month.

This month will feature Dr. George Annor, cereal chemist in the Department of Food Science and Nutrition at the University of Minnesota, and Dr. James Anderson, Professor of Wheat Breeding and Genetics at the University of Minnesota. In this hour-long webinar, they will cover insights from research funded through the Minnesota Department of Agriculture’s Agricultural Growth, Research, and Innovation (AGRI) Grant that will include:

  1. The identification of wheat varieties with naturally low “anti-nutrient” levels for breeding purposes, as well as the exploration of fermentation as a processing technique to reduce FODMAPS (Fermentable Oligo-, Di-and Monosaccharides and Polyols) and ATIs (Amylase Trypsin Inhibitors). This will both improve the quality of life for those who suffer from sensitivity issues, and positively benefit the wheat value chain.

  2. Preliminary research indicating a meaningful impact on the wheat industry—from the farmers to the bakers to the consumers.

So, mark your calendars! You won’t want to miss this webinar!

For more information, and to follow this research, visit:  www.auri.org/agri.