GFI India 56d ago

Indigenous Asian crops hold untapped potential as competitive alternative protein sources, but commercialising them requires expertise across multiple domains. This webinar brings together a crop scientist, bioprocess engineer, and food technologist to explore the full journey from genetics to commercialisation. The session covers the impact of genetics on consistency and resilience, efficient protein extraction and processing at scale, and formulating products that match consumer expectations on price, taste, and nutrition. The second half features a panel discussion where the experts will be drawing on real-world experiences with chickpeas, mungbeans, peanuts and millets to address the practical bottlenecks in bringing these indigenous crops to market. Speakers: 👉 Dr. Millicent Smith, Senior Lecturer, Crop Physiology, The University of Queensland 👉 Dr. Subramoni Hariharan, Research Scientist, Proeon Foods 👉 Dr. Gurmeet Singh, Professor & Dean (research & outreach), TDU Host: Chaitanya Chilukuri, Sci Tech Associate, GFI India