EXPERT WORKING GROUPS

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Expert Working Groups (EWGs) are established where there would be benefit from bringing together experts with a focus on a topic of relevance to the Wheat Initiative’s aims and objectives.

The Wheat Initiative provides EWGs with a platform for discussion, information sharing and interaction to identify and address specific research and organisational challenges.

Proposals for the establishment of EWGs are welcomed all year round. Invitations to participate in EWGs are issued through calls for experts open to Wheat Initiative member and non-member organisations alike. The selection of applicants is made by the EWG proposers with final decision on the composition of the EWG made by the Wheat Initiative Scientific Board, to which the EWG reports.

EWGs have clear objectives that could include (but are not be limited to) specific activities such as contributing to the development and implementation of the Wheat Initiative Strategic Research Agenda, delivering position papers, stimulating and facilitating knowledge sharing within a scientific community or addressing a particular challenge through a research programme. The minimum output is an annual report for dissemination to the Wheat Initiative Committees and the wheat research community through the Wheat Initiative website.

Guidelines for setting up and managing Expert Working Groups will be available soon, along with templates for use by EWGs during the different phases of their development.
 

Information on each of the EWgS established under the Wheat Initiative this far can be found on this page. Please select the Expert Working Group by topic from the list below:

ADAPTATION OF WHEAT TO ABIOTIC STRESS

CONTROL OF WHEAT PATHOGENS AND PESTS

DURUM WHEAT GENOMICS AND BREEDING

FUNDING

GLOBAL WHEAT GERMPLASM CONSERVATION AND USE COMMUNITY

IMPROVING WHEAT QUALITY FOR PROCESSING AND HEALTH NUTRIENT USE EFFICIENCY IN WHEAT

NUTRIENT USE EFFICIENCY IN WHEAT

WHEAT AGRONOMY

WHEAT BREEDING METHODS AND STRATEGIES

WHEAT INFORMATION SYSTEM

WHEAT PHENOTYPING TO SUPPORT WHEAT IMPROVEMENT