Plant Research and Higher Education in Southern Sweden
Join us reading the book “Africa’s Gene Revolution! Genetically Modified Crops and the Future of African Agriculture” by Matthew A Schnurr Discuss the book and meet the author on the 3rd of December! 12:00-13:00 Open Lunch discussion 14:00-15:00 Meet the…
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In this month’s Newsletter, there are several activities with short deadlines. Take a quick scroll to check for these. We continue to provide information on online webinars, and this information can also be found on the PlantLink website. Finally we…
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This month’s PlantLink Researcher in the Spotlight is Allan Rasmusson, Professor at Molecular Cell Biology, Department of Biology, Lund University. -What is currently on top of your research agenda? There is very much going on! We are right now doing…
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Many seminars have moved online this year giving you the opportunity to attend interesting seminars from your office or home. Here are some web-based events coming up in November. First want to draw your attention to the 2nd NordPlant annual…
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Sub-Saharan Africa (SSA) is the region in the world with the highest prevalence of undernourishment. To abolish hunger and feed a growing population without depleting natural resources, new innovations and tools are required. The agricultural challenge SSA is facing in…
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There is a lot going on in plant sciences – find information on new calls, webinars, positions and projects in this month’s newsletter! The PlantLink day is coming up, and this event, like many others, has moved online. We look forward…
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PlantLink and Forskningsnätet Skåne continues their collaboration and have this year had 4 students doing summer stipends for two weeks each at different research groups with plant related research. Robin Persson from St Petri Skola in Malmö participated in the…
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What is currently on top of your research agenda? My main focus is research and development of potato, with the aim of introducing novel traits improving the quality based on various aspects. Traits like tailored starch qualities for food and…
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