Check out this short, 4-part video series introducing the experts from the Microbiomes4Soy project!
Here’s what you can learn from each short video:
- Microbiome-based research for sustainable soyabean production: Project coordinator, Angela Sessitsch from the AIT Austrian University of Technology, explains how Microbiomes4Soy will further understanding of microbiomes in the soil to improve crop resilience. These improved soya crops will then be applied to healthy, sustainable protein food products, as well as improved fish feed for the aquaculture industry.
- Sustainable Plant-Based Protein: Julian Drausinger from LVA shares insights on the importance to shift towards sustainable diets, hence the importance of evaluating and ensuring the quality and safety of innovative plant-based protein prototypes.
- Improving the Sustainability of Soyabean Production: Roeland Berendsen from Utrecht University emphasises how enhancing microbiomes in soyabeans can boost nutrient uptake and disease resistance. Strengthening beneficial plant-microbe interactions offers a pathway to more sustainable farming practices.
- Collaboration Across Microbiome Research for Agriculture: We also interviewed Susana Soares, coordinator of the WHEATBIOME project, to highlight the collaborative efforts between European projects like WHEATBIOME and Microbiomes4Soy. This collaboration with our sister project is key in leveraging microbiomes as a transformative tool for our food systems.
🎥 Watch the full playlist here or click on the video below.
