Maria Itria Ibba is the Head of the Wheat Quality Laboratory and a Cereal Chemist at CIMMYT.
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Maria Itria Ibba presents award for research into improving nutrition in staple foods
Gender equality, youth and social inclusion
CIMMYT researcher receives Heroes Award
Innovations
Honor recognizes improvement in the nutritional content of wheat.
Set an example of how to thrive
Gender equality, youth and social inclusion
Business-leader Altagracia Gómez Sierra calls for social profitability and the encouragement of young girls during talk on women’s leadership.
Exploring the potential for scaling nutritious cereal-based foods
Nutrition, health and food security
CIMMYT’s agrifood systems research looks at how to better connect farmers to consumers in a sustainable way, allowing for higher benefits from farming and increased access to nutritious cereal-based food for consumers.
Developing climate change resistant wheat
Climate adaptation and mitigation
Source: CGTN (4 Oct 2022)
Climate change, particularly rising temperatures, are impacting on wheat yields. CIMMYT is working to develop new varieties with tolerance to the effects of climate change.
Exploring the potential for blended wheat flours in Kenya
Climate adaptation and mitigation
CIMMYT supports practical solutions to the ongoing global wheat crisis by understanding consumer acceptance of foods baked from blended wheat flour.
How to shockproof staples in a looming global food crisis
Nutrition, health and food security
As the Russia-Ukraine conflict continues, practical actions now can build food system resilience.
Essential actions to mitigate the food crisis, stabilize supply and transition to greater agrifood system resilience
Nutrition, health and food security
Experts propose short-, medium- and long-term practical actions to respond to the looming global food crisis catalyzed by the Russia-Ukraine war.
BNI-enhanced wheat research wins 2021 Cozzarelli Prize
Climate adaptation and mitigation
Study describing development of wheat with biological nitrogen inhibition ability from wild relative receives award for outstanding papers published in PNAS.
Multi-trait genomic-enabled prediction enhances accuracy in multi-year wheat breeding trials
Innovations
Researchers found that prediction performance was highest using a multi-trait model.
The science behind the perfect bread and pasta flour
Nutrition, health and food security
Every year, thousands of wheat lines are analyzed in detail in the CIMMYT Wheat Quality laboratory to determine the nutritional, processing and end-use quality of the grain.
Nitrogen-efficient wheats can provide more food with fewer greenhouse gas emissions, new study shows
Climate adaptation and mitigation
Scientists used a wild grass trait that inhibits soil microbes from producing environmentally-harmful nitrogen compounds. Widespread use of the new technology could lower global use of fertilizers for wheat crops.
From science to impact: a chat with women scientists at CIMMYT
Gender equality, youth and social inclusion
Martin Kropff sits down with scientists involved in maize breeding, wheat quality and crop data to discuss their successes and passion behind the work that they do to help CIMMYT and CGIAR reach the Sustainable Development Goals.
Beneficial bioactives
Nutrition, health and food security
Don’t discount the contribution cereals can make to combatting micronutrient malnutrition, say researchers.
