Development of genetically improved field pea varieties and germplasm for the Canadian pulse industry, and evaluation of flavor, physicochemical and functional characteristics in high protein pea breeding lines

To improve the yield and general productivity of field pea varieties of the market classes of yellow, green, marrowfat, maple and orange pea.

To investigate amino acid and starch profiles of the high protein breeding materials developed early, and to improve resistant starch.

To evaluate potential correlations with perceived tastes and flavours identified by a trained sensory panel and chemical analysis using GC-MS.

To develop varieties or breeding materials adapted to different arable regions for Canadian pulse industry.

To characterize the genetic basis, metabolic pathways of pea protein and starch syntheses in field peas.

To develop and evaluate prototype products containing HP pea fractions and to promote commercialization of HP pea cultivars.

To improve protein content of yellow and green pea cultivars by conventional breeding based on the breeding materials developed in the Agriculture and Agri-Food Canada (AAFC) breeding program with the ultimate goal to develop field pea varieties with improved protein content.

To examine the physicochemical composition, protein quality and digestibility, and amino acid composition of new highprotein (HP) pea cultivars.