PREHARVEST SOLUTIONS

Scientific solutions for primary agricultural production

By 2050, the world's population is expected to reach 9.7 billion people and will require around 70 % more food (FAO, 2006, 2009, 2011). However, the land mass usable for food production, totalling approximately 5 billion hectares, is limited. To meet the growing demand for food and feed, there is an urgent need to develop and exploit new strategies, as well as to improve already existing ones in terms of sustainability.

FFoQSI’s Area 1 encompasses all activities that strive for the enrichment of our current production systems, either by researching novel feed and food sources, developing advanced feed and food supplements, or advancing processing routines. It therefore fits perfectly with SDG 2 (Zero Hunger), SDG 3 (Good Health and Wellbeing) and SDG 12 (Responsible Production and Consumption).

Topics

1. Crops and climatic influences
2. Crops and performance-enhancing microorganisms
3. New plant compounds and their effect on the host
4. Efficiency of feed use
5. Health monitoring of farm animals
   
   

Objectives

• Prevention of crop failure and spoilage in crop production
• Sustainable improvement of soil fertility
• Better understanding of the molecular and cellular mechanisms of bioactive compounds and increasing bioavailability
• Alternative utilisation strategies of by- and waste products
• New concepts for maintaining healthy livestock populations
  
  

Solutions pursued at the centre

• Algorithm-based prediction models based on sensor and QM data
• Molecular biology/ microbiome research on plants and soil
• Soil investigations (e.g. storage of organically bound carbon)
• Use of microorganisms for biological plant protection
• Identification, characterisation and implementation of plant extracts with bioactive agents to enhance animal and human health
• Use of sensor technology for early detection and targeted treatment of sick animals
• Utilisation of end products and by-products of food production as animal feed
• Improving the bioavailability of probiotics