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Euro-Global Conference on Biotechnology and Bioengineering

November 16-18, 2020 | Rome, Italy

Scopus Indexed Conference
scopus
Holiday Inn Rome - Aurelia
Via Aurelia Km 8,400
Rome 00163, Italy
Phone : +1 (702) 988 2320
Toll Free: 1800 883 8082
Whatsapp: +1 434 381 1007
Email: biotechnology@magnusmeetings.com
November 16-18, 2020 | Rome, Italy

Mohammed Amine Serghini

Potential speakers for Biotechnology conferences 2020 - Mohammed Amine Serghini
Mohammed Amine Serghini
Ibn Zohr University, Morocco
Title : Improvement of saffron ‘Crocus sativus L.' by plant biotechnologies

Abstract:

Saffron, also called ‘red gold’, is the most expensive spice in the world. This spice is derived from the dried red stigmas of Crocus sativus L. It is well appreciated for its color (crocin), taste (picrocrocin) and aroma (safranal). Saffron has medicinal properties at low doses ; it is used in culinary art, traditional medicine, and as dye in textile and woodwork.

World saffron production amounts to some 300 tonnes/year. The main producing countries are: Iran (94%), Greece (2.2%), Morocco (1.5%), India (1%), Spain (0.5%) and other countries (0.7%). In Morocco, saffron cultivation is an important economic activity in the mountainous regions of Taliouine (Taroudant province) and Taznakht (Ouarzazate province). Morocco is renowned for the good quality of its saffron, which is a flagship local product and which contributes to the income of local people.

Different biotechnologies are used to improve saffron production, to select plant material in terms of either health or agronomic potential, and to develop valuable tools such as molecular marking and chemical identification in order to protect this resource against countrfeiting and fraud.

The conference will focuse on :

  • The advances in agro-biological level of saffron and acquired knowledges of its morphology and physiology.
  • The application of in vitro culture technics to saffron for the purpose of accelerated multiplication of high value plants and production of important metabolites of this bulbous plant with frequent endogenous contaminants.
  • The molecular characterization of saffron,especially the recent successes of the demonstration of its biodiversity by markers such as SSR and ISRR despite its mode of vegetative multiplication.
  • The technics of chemical studies applied to secondary metabolites of saffron for the purpose of assay, characterization or chemical identity establishment such as spectrophotometry, HPLC, the medium infrared, coloring / chemometrics ...

Biography:

Mohammed Amine SERGHINI, born in 1964, holds a thesis from the Louis Pasteur University of Strasbourg, France and a PhD from Ibn Zohr Univesity of Agadir, Morocco in molecular plant virology. Currently, he is a professor of higher education and director of biotechnology and genetic ressources team in the faculty of sciences – Ibn Zohr University, Agadir. Prof. M. A. SERGHINI was an interim dean of the faculty of sciences of Agadir, vice dean of the polydisciplinary faculty of Taroudant and head of the biological department of sciences faculty of Agadir. He was also a founder and manager of different branches of plant biotechnologies (DESA, Master).

Prof. M.A. SERGHINI is a member of several learned associations and national and international scientific networks. He is a reviewer for several international journals and sits on several scientific committees and organizes international scientific congresses. He has to his credit the supervision of several theses and the participation in thirty thesis defenses and PhD theses including thirteen as president of the jury and eight as rapporteur.

In terms of research activities, Prof. M.A. SERGHINI carries out several national and international research programs in the field of plant biotechnologies. He has supervised more than twelve doctoral theses and has published around forty publications in national and international journals and more than a hundred oral communications and more than seventy pester communications at national and international conferences.

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