Multi-actor culinary breeding methodologies: from theory to practical examples in Europe
The workshop is designed to provide a comprehensive exploration of culinary breeding methodologies, transitioning from theoretical concepts to practical applications. The workshop is divided into two parts.
In the first part, the workshop kicks off with an introduction to the European Cooperative Programme for Plant Breeding (ECO-PB) and the Young Breeders’ network, presented by Mariateresa Lazzaro from FiBL. Following this, Matteo Petitti from RSR provides an overview of the workshop’s agenda. Camille Vindras from France delves into the practical applications of sensory evaluation in participatory plant breeding, highlighting the significance of this approach in culinary breeding. Bernd Horneburg explores the unique challenges and opportunities in selecting root vegetables for flavor and seed production on the same plant. The first part wraps up with an experience exchange session among participants, facilitated by Camille Vindras.
After a lunch break, the second part of the workshop begins. Daniela Ponzini from RSR leads a practical experience session focusing on rice breeding, combining a 30-minute exercise with a 15-minute discussion. The workshop concludes with an exploration of practical experiences in radicchio breeding, presented by Andrea Ghedina from SMARTIES.BIO, featuring another 30-minute exercise followed by a 15-minute discussion.
This workshop offers a valuable platform for participants to gain insights into multi-actor culinary breeding methodologies, from theory to real-world applications, with a focus on diverse crops and sensory evaluation techniques.