Authors detail | legumehub.eu

Fred Stoddard

University of Helsinki

I started working on faba bean in 1981 and although I have added other crops to my portfolio since then, my work continues to focus on faba. I am involved in projects ranging from its genome sequence through genetics, agronomy and environmental impacts of cropping to its quality for food uses.

Fred Stoddard
University of Helsinki
Finland

frederick.stoddard@helsinki.fi
https://www2.helsinki.fi/en/researchgroups/legume-science

List of contributions

Legume Generation Report 8
(2025)
Grain legume production in Europe for food, feed and meat-substitution
(2023)
Growing faba bean and pea in the Nordic region
(2022)
There is a grain legume for every field
(2022)
Growing grain legume crops in northern Europe
Dehulled grain legumes for food
(2022)
Agro-economic prospects for expanding soybean production beyond its current northerly limit in Europe
(2022)
Thermal treatment of faba bean for flavour improvement
(2021)
The environmental role of protein crops in the new common agricultural policy
(2013)
Sampling and measurement protocols for field experiments assessing the performance of legume-supported cropping systems
(2011)
Agronomic case studies in Legume Futures
(2013)
Novel feed and non-food uses of legumes
(2013)
Agronomic analysis of cropping strategies
(2014)
Biological nitrogen fixation (BNF) by legume crops in Europe
(2014)
Effects of legume cropping on farming and food systems
(2014)
Outlook for knowledge and technology for legume-supported cropping systems
(2014)
Grain legumes: an overview
(2017)
Perspectives on legume production and use in European agriculture
(2017)
Preparation and characterization of emulsion gels from whole faba bean flour
(2020)

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