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Wheat and barley for Breeding Improvement
Evaluation of anti-inflammatory properties of different sources of wheat grain dietary fibres
a unique opportunity for the regional poultry sector to strengthen its development and enhance its differentiation criteria.
End-of-life, efficiency and competitiveness of biosourced plastics
Search for genetic determinants of bread wheat quality
French Center of plant phenomics
Optimization of bread nutritional quality by studying making-bread technologies
New resources to control the digestion of nutrients from cereal products
Biocontrol approaches using micro-organisms or micro-organism extracts to control fusarium in bread wheat.
Technological improvement and innovation in crop breeding for a sustainable agriculture