L-05AccreditedAnalyses for third parties
Laboratory for Tobacco and Tobacco Products
Seed and crop production
Laboratory
Laboratory for Cereal Grain and Flour Quality
The laboratory is designed to evaluate grain, flour and products derived from cereals, with particular emphasis on the quality traits that matter for breeding, processing, human and animal nutrition, technological quality, nutritional value and comparative characterisation of the material.
- Institute
- Institute of Plant Production
- Field
- Seed and crop production, Food and beverages
Analyses
- physical characterisation of cereal grains
- assessment of grain size, shape, colour, uniformity and appearance
- determining thousand-grain weight
- preparing and analysing flour samples
- evaluation of grain and flour quality
- assessment of technological quality traits
- rapid screening of grain and flour quality traits
- biochemical profiling and comparative characterisation
- comparison of indigenous populations, local varieties, commercial varieties, breeding lines, mutant lines, wild relatives and conserved samples
- evaluation of cereal material created through conventional breeding and mutation breeding
- screening for improved grain quality, flour quality, nutritional value, technological quality and end-use value
- assessment of changes in quality under biotic and abiotic stress
- supporting research on breeding, conservation, processing, authenticity, food and feed quality and cereal improvement
- analysis of historical or archaeological grains and cereal material where preservation allows physical or morphological characterisation
Laboratory of Molecular Genetics
Genetics and biotechnology
Laboratory for Seed Processing and Testing
Seed and crop production, Genetics and biotechnology
Laboratory of Plant Tissue Culture
Genetics and biotechnology