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General information

Bread is the main food product in Russia and for many nations of the world. Increasing of the functional properties, the energy value; of bread products will help to solve the relevant problem of humanity – strengthening its health and increasing the immune status, especially in connection with threats caused by the coronavirus pandemic.

Name of the project: The increase of the nutritional value of wheat based on genetic and selection methods, enhanced technologies of wheat grain production and processing

Strategy for Scientific and Technological Development Priority Level: г

Goals and objectives

Project objective: the improvement of the functional, nutritional, and technological properties of wheat produced in Russia


  1. To create a hi-tech laboratory, train academic staff and professionals able to conduct selection, genetic and agrotechnological research, ensure the integrity of educational processes, the completion of commercial contracts for assessment of wheat quality at the laboratory over the period of the implementation of the project and after its completion.
  2. To assess the current state of the quality of wheat produced in the Urals and the Western Siberian regions by means of the collection of samples and the analysis of their nutritional value and technological properties.
  3. To assess the genetic resources and create a collection of genotypes with valuable grain quality features for the research in wheat selection.
  4. Using the GWAS method to identify the genes controlling quality features of grain and, by means of molecular markers, to determine the effects of genes and the prospects of their use in marker-assisted selection.
  5. To determine the impact of nitrogen fertilisers and micro-elements on the quality of wheat grain produced in conditions with various levels of water availability: predecessors - vapour and after grain crops.
  6. To asses grain quality in the «harvest collection – threshing – processing technology – finished goods production» chain and the change of the nutritional value of bakery products.
  7. To publish the results of the research in scientific journals indexed by the «‎Web of Science Core Collection»‎ database.
The practical value of the study

The implementation of the proposed project under the supervision of the leading scientist will allow the university to strengthen its position of a leading international research centre and to launch a strategic scientific programme in the field of increasing the nutritional value of grain selected by the Omsk State Agrarian University on the basis of genetic and selection methods, enhanced technologies of grain production and processing.

  1. We will create a modern high-tech laboratory for the assessment of the quality of          wheat grain and products of its processing and train highly qualified staff to conduct research and analytical work after the completion of the project.
  2. A report/publication on the current state of the nutritional value and the technological qualities of wheat grain in the Urals and the Western Siberian regions will be compiled.
  3. Our laboratory will form a genetic collection and identify the genes controlling quality features by means of the GWAS method, determine the effects of genes and establish molecular markers that can be used in marker-assisted selection.
  4. Our researchers will prepare recommendations for participants of the «production – sale – processing industry» chain for the application of optimal agrochemical and processing technologies to increase the nutritional value and technological properties.
  5. Five patent applications will be filed, 12 commercial agreements will be signed.
  6. 11 articles in scientific journals indexed by «‎Web of Science Core Collection», including five in journals from the first and the second quartiles (Q1 and Q2) according to the JCR information resource.
  7. Four staff members will be admitted to post-graduate and post-doctoral programmes, one Doctor of Science and two Candidate of Science dissertations will be submitted to the dissertation council.
  8. The results of the research will be used in the education process to train bachelor's and master's degree students.

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