Altering Plant Microbiomes for Flavour and Nutrition

The goal of this project is to use naturally occurring bacterial partners to improve the flavour and nutritional properties of plants grown in hydroponic and aquaponics systems. This study will investigate ability of plant associated bacteria to alter the metabolic profile of select vegetables and leafy greens. Vertical farming is an increasingly popular solution for the production of plant produce year-round at a local level. However, it involves the growth of plants in engineered systems without natural soils. Soils are inhabited by tens of thousands of species, some of which move into plant tissues and contribute to their natural nutritional and flavour profiles. Our aim is to match produce plant metabolisms to those of naturally occuring bacterial associates and to test the ability of these partners to enhance the quality of food produced in vertical farms.

Faculty Supervisor:

Roberta Fulthorpe;Apollinaire Tsopmo

Student:

Jessica Castillo;Gabriela Yunuén Campos Espinosa

Partner:

Discipline:

Chemistry

Sector:

Manufacturing

University:

Program:

Accelerate