A press briefing with Hamit Koksel

A press briefing with Hamit Koksel, a world class-scientist in the field of grain quality, was held at the Omsk State Agrarian University named after P.A. Stolypin.

The event, held at the Digital Situation Centre of the Omsk SAU, was attended by representatives of Russian universities and scientific organisations, project partners from Mexico, Canada, USA, Turkey, Japan, Morocco, Tunisia, Germany, Australia, Kazakhstan and other countries, as well as media representatives, governmental authorities and the agrarian community.

The briefing can be found on the YouTube channel of the Omsk State Agrarian University.

The press briefing was dedicated to the announcement by world-class grain quality scientist Prof. Hamit Koksel about the implementation of a cereal selection and genetics project together with Russian scientists (based at the Omsk State Agrarian University) with federal budget funds as a result of winning the eighth mega-grant competition of the Russian Ministry of Education and Science to create a world-class laboratory.

The press briefing is officially included in the plan for the Year of Science and Technology. In this regard, the direct co-organizers and participants of the event are the Ministry of Agriculture of the Russian Federation, the Ministry of Education and Science of the Russian Federation, as well as regional ministries (Ministry of Agriculture and Food of the Omsk Region, Ministry of Industry, Communication, Digital and Scientific and Technical Development). The briefing was moderated by Tatiana Gennadyevna Mozzherina¸ Head of Case Management Service of the Rectorate of the Omsk State Agrarian University.

Hamit Koksel, Professor at the Faculty of Nutrition and Dietetics, Istinye University, Istanbul, Turkey, Past President of the International Association for Cereal Science and Technology (ICC) and Chairman of the ICC Academy, spoke about the plans for the project. First of all, it is a scientific research on bio-enrichment of bread with micronutrients. The main objective of the project is to improve the beneficial properties of wheat while maintaining technological properties. For this reason, a laboratory will be established within the project to evaluate both the technological properties and the nutritional value of the grain.

The nutritional value will be assessed according to the following indicators:
1) Quantification of total phenolic compounds and individual phenolic compounds;
2) Quantification of flavonoids.
3) Lutein and total yellow pigment analysis
4) Total antioxidant capacity analysis.
5) Micronutrient content

Analysis of technological properties:
1. Farinograph properties;
2. Properties of the alveograph;
3. Laboratory sensory and textural evaluation of bread;
4. Large scale production of bread;
5. Laboratory production of cookies, sensory and textural evaluation of cookies and much more.

Vladimir Petrovich Shamanin, Professor of the Agrotechnological Faculty of the Omsk State Agrarian University, Honoured Worker of Higher Education of the Russian Federation, Honorary Worker of the Agroindustrial Complex of Russia. Currently, the Professor is in charge of the International Breeding and Genetics Centre of the Omsk State Agrarian University.

Vladimir Petrovich complemented his colleague's presentation by saying that: "Within three years we have to collect, study, systematise data on the quality of grain produced on the territory of Western Siberia and the Urals. Evaluate genetic resources, determine content of microelements in cereals, including wild species. And the analysis will give us an understanding of the general situation and in which direction to move, so that with the help of the bread that Russians eat every day, to raise the immunity of the population." In creating new varieties, scientists from Omsk began to use the potential of wild grains and have already formed a disease-resistant genetic collection.

The project will respond to a very serious challenge facing Russia which is improving public health. This can be achieved by improving the functional properties and nutritional value of wheat. The quality of grain and cereal products will be improved through selection, agronomy and processing technology and will have a beneficial impact on human health in the Omsk Region, Western Siberia and the entire Russian Federation.

At the end of the briefing, media representatives asked the speakers questions, and there were also video chat questions during the meeting, with the most interesting ones answered by Hamit Koksel and Vladimir Shamanin.

More photos in the Omsk SAU group on VKontakte.