Nutritional Quality Improvement of Food Crops

Catalog description

The nutrients in human diets are ultimately derived from plants. However, the edible portions of the world's most extensively grown staple food crops are poor sources for numerous micronutrients and health-promoting compounds that are essential for sustaining and enhancing life. The improvement of crop nutritional quality through breeding, termed biofortification, is a sustainable strategy being used to address micronutrient deficiences worldwide. This course covers recent progress on crop nutritional quality trait improvement. The lectures will focus on vitamins, minerals, prebiotics, phytonutrients, essential amino acids, and fatty acids in the context of better human nutrition and health.