Wheat is one of the most widely grown cereals in the world. Considered among the most important protein sources, wheat could provide 20% of calories from the overall human consumption. However, the strong demand for wheat is leading to a major research effort. This is necessary to increase wheat production and sustainability, while ensuring the production of quality products and safety, due to environmental factors, diseases and pests and the depletion of natural resources. The creation of adapted varieties is the most appropriate approach to guarantee stable yields and therefore the food security of this important crop in the world. To this end, biotechnology, by means of genetic transformation appears then as a method of choice in the processes of genetic improvement of the agronomic characteristics of the wheat but also of its food quality characteristics.
Dr. Danielle Christelle TINAK EKOM joined the research groups of Prof. ENNAJI at Laboratory of Virology, Microbiology and Quality / Eco Toxicology and Biodiversity, Faculty of Sciences and Technology Mohammedia, Casablanca Hassan II University Morocco and Dr. IRAQI at the Biotechnology Research Unit, National Institute for Agronomic Research (INRA), Morocco. She received her PhD degree in Microbiology and Plant Biotechnology in 2013 at the same University. During her PhD studies, she was grant by L’OREAL – UNESCO for Women in Science. She works now as Research Associate at Institute of Agricultural Research for Development (IRAD) in Cameroon. She has published about 10 research articles in SCI(E) journals.