Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus Triticum ˈtrɪtɪkəm; the most widely grown is common wheat (T. aestivum). The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. Botanically, the wheat kernel is a type of fruit called a caryopsis.
Wheat is grown on more land area than any other food crop (, 2014). World trade in wheat is greater than for all other crops combined.
In 2020, world production of wheat was , making it the second most-produced cereal after maize. Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st century. Global demand for wheat is increasing due to the unique viscoelastic and adhesive properties of gluten proteins, which facilitate the production of processed foods, whose consumption is increasing as a result of the worldwide industrialization process and the westernization of the diet.
Wheat is an important source of carbohydrates. Globally, it is the leading source of vegetable proteins in human food, having a protein content of about 13%, which is relatively high compared to other major cereals but relatively low in protein quality (supplying essential amino acids). When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber.
In a small part of the general population, gluten - comprising most of wheat protein - can trigger coeliac disease, noncoeliac gluten sensitivity, gluten ataxia, and dermatitis herpetiformis.
Cultivation and repeated harvesting and sowing of the grains of wild grasses led to the creation of domestic strains, as mutant forms ('sports') of wheat were preferentially chosen by farmers. In domesticated wheat, grains are larger, and the seeds (inside the spikelets) remain attached to the ear by a toughened rachis during harvesting. In wild strains, a more fragile rachis allows the ear to easily shatter and disperse the spikelets.
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The course will deliver basic knowledge on the principles of food fermentation and enzyme technology. The course will also present benefits that food biotechnology can bring in terms of Nutrition & He
1ère année: bases nécessaires à la représentation informatique 2D (3D).
Passage d'un à plusieurs logiciels: compétence de choisir les outils adéquats en 2D et en 3D.
Mise en relation des outils de CAO
Le cours vise à familiariser les étudiants avec l'histoire de l'environnement et des paysages, et avec la façon dont les différentes préoccupations environnementales, qui vont affecter de plus en plus
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Maize (meɪz ; Zea mays subsp. mays, from maíz after mahis), also known as corn in North American- and Australian- English, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant gives rise to inflorescences (or "tassels") which produce pollen and separate ovuliferous inflorescences called ears that when fertilized yield kernels or seeds, which are botanical fruits.
Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus Triticum ˈtrɪtɪkəm; the most widely grown is common wheat (T. aestivum). The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. Botanically, the wheat kernel is a type of fruit called a caryopsis. Wheat is grown on more land area than any other food crop (, 2014).
A cereal is any grass cultivated for its edible grain (botanically, a type of fruit called a caryopsis), which is composed of an endosperm, a germ, and a bran. Cereal grain crops are grown in greater quantities and provide more food energy worldwide than any other type of crop and are therefore staple crops. They include rice, wheat, rye, oats, barley, millet, and maize. Edible grains from other plant families, such as buckwheat, quinoa, and chia, are referred to as pseudocereals.
Human intake of pesticide residues from consumption of processed food plays an important role for evaluating current agricultural practice. We take advantage of latest developments in crop-specific pl
The goal of this project is to measure the mechanical properties of a porous polymeric scaffold. For this purpose, the deformation of the scaffold will be visualized using micro-computed tomography (µ
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CONTEXT: Crop phenology integrates information of how environmental drivers and management practices affect plant performance and crop yield. However, little is known about the impact of cropping syst