How Genomics and Biotechnology Are Revolutionizing Soybean Productivity and Product Quality
Hot Topic Symposium
Tuesday, May 5
9:15 am-12:15 pm
Organizer: R.F. Wilson, Oilseeds & Biosciences Consulting, USA.
Richard Wilson talks about this Hot Topic. (2.5MB mp3 file)
The full DNA sequence of the soybean genome has enabled a quantum leap in genetic strategies for enhanced soybean productivity, improved protection against diseases, and increased product quality. These technologies are timely in view of expected shortages in oilseeds due to the growth in consumer demand for high-quality/more nutritious foods and the escalating industrial use of vegetable oil. Genomic and biotech approaches will soon provide products that include modified fatty acid composition and oil content, with high levels of oxidative stability plus increased solid fat index without hydrogenation. In addition, innovations in meal composition will eliminate antinutritional factors, improve digestibility, and add greater levels of high-value antioxidant feed ingredients. New strategies for disease resistance and enhanced productivity will help improve profitability and ensure an adequate supply of affordable soybeans.
Now that scientists have sequenced the entire soybean genome and have sophisticated tools for gene discovery, there is a need to explain in a way that is understandable, how all this technology will be used. Recent advances in soybean genomics and biotechnology have ushered in a new era of crop and product improvement that not only will change the fundamental methods for breeding, but also will facilitate the development of more productive varieties that provide ingredients with enhanced health/nutritional benefits for food and feed applications.
Presentations
Introduction to Genomics.
R.F Wilson, Oilseeds & Biosciences Consulting, USA.Economic Outlook and Consumer Trends for the Global Soybean Market.
A. Rude, USDA, FAS, USA.Discovering the Power of the Soybean Genomics.
D. Hyten, USDA, ARS, USA.Genomic Strategies for Enhanced Crop Protection.
M. Graham, USDA, ARS, USA.Improvements in Soy Meal Through Biotechnology.
M. Schmidt, Danforth Center, USA.Pyramiding Genes for Superior Insect Resistance.
H.R. Boerma, University of Georgia, USA.Next-Generation Modifications in Soybean Oil Content and Fatty Acid Composition.
E.F. Sanders, Monsanto, USA.Genetic Innovations for Enhanced Soybean Productivity and Quality.
S. Schnebly, Pioneer/DuPont, USA.
AOCS Related Products
AOCS has the following products related to this hot topic. Stop by the AOCS Press Bookstore while you are at the 100th AOCS Annual Meeting & Expo to receive special Annual Meeting Only discounts or order the product online at the AOCS Store.Soybeans: Chemistry, Production, Processing and Utilization, Lawrence A. Johnson, Pamela J. White, and Richard Galloway, Product Code #223
Dealing with Genetically Modified Crops, Richard F. Wilson, Ching T. Hou, and David F. Hildebrand, 2001, Product Code #150
Soy Protein Products: Characteristics, Nutritional Aspects, and Utilization, Joseph G. Endres, 2001, Product Code #153