Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 14th Annual Conference on Crop Science and Agriculture Bali, Indonesia.

Day 1 :

Keynote Forum

Yusuf Leonard Henuk

University of North Sumatra, Indonesia

Keynote: Staple food crop consumption in Indonesia

Time : 10:00-10:50

OMICS International Crop Science 2018 International Conference Keynote Speaker Yusuf Leonard Henuk photo

Yusuf Leonard Henuk is a Professor in the Faculty of Agriculture at University of Sumatera Utara, Indonesia. He has received a Bachelor’s degree from the University of Nusa Cendana in Kupang-Indonesia. He has obtained Masters in Rural Science from the University of New England and continued Doctor of Philosophy (PhD) from the University of Queensland both in Australia.


Out of a potential 50,000 edible plants, just three of them provide most of the world's food energy, maize, rice and wheat.These key species, along with a handful of others, serve as the staple crops that support the estimation of Earth’s human population of 7,634,758,428 people in 2018. Many staple food crops are grown in Indonesia to feed more than 266,814,751 people in 2018. A food staple is a food that makes up the dominant part of a population’s diet.The Indonesian government implements a strategy to reposition agriculture as the driving force of national development including: (1) Th e achievement of self-suffi ciency in rice, maize, soybeans, chili and onions as well as increased production of sugar and meat, (2) An increase in diversifi cation, (3) An increase in added value commodity and competitive export market and import substitution, (4) The supply raw materials of bioenergy and bioindustry, and (5) An increase in the family income of farmers. Currently, there are nine main staple food crops producing energy sources consumed by Indonesians with their annual average per capita in kilogram consumption in 2017 were foodstuff containing rice (97.43), foodstuff containing soybean (8.78), cassava (6.35), sweet potatoes (3.67), wheat fl our (2.59), foodstuff containing corn (2.39), potatoes (2.22), sago fl our and others (1.18) and taro (0.75). Most of the Indonesian population rely on rice as a single staple food and there is no self-suffi ciency on rice production. Therefore, Indonesia is still dependent on imports from Th ailand and Vietnam to secure the domestic rice supply.

Keynote Forum

Jeffrey Bennetzen

University of Georgia, USA

Keynote: The improvement of tea quality by genetics and genomics

Time : 11:10-12:00

OMICS International Crop Science 2018 International Conference Keynote Speaker Jeffrey Bennetzen photo

Jeffrey Bennetzen has completed his PhD in 1980 from the University of Washington in Seattle. He then pursued his studies as Postdoctoral Fellow in a shared position between Stanford University and the University of California at Berkeley. He has worked as a Faculty Member at Purdue University. He moved to the
University of Georgia to take his current position as the Giles Eminent Scholar Chair of Molecular Biology and Functional Genomics. He has also been a Professor at Anhui Agricultural University. He has published more than 200 papers in refereed journals. He is an elected Fellow of the US National Academy of Sciences and the American Association for the Advancement of Science.


Tea, the product of the leaf of Camellia sinensis, is the world’s most highly consumed beverage and is an interesting study system for the genomic and metabolomic analysis of crop quality traits. We have taken advantage of the recent sequencing of the tea genome to pursue transcriptome studies of tea leaf development and plant microbiome interactions. The results indicate that a fairly small number of genes are unique to tea leaf development, compared to Camellia oleifera, a close relative that produces a leaf that is not suitable for high quality tea production. Additional results will be presented regarding the composition and stability of the tea genome, relating to the distribution of tea genetic diversity and concerning how the soil and leaf microbiomes infl uence tea agronomic and quality traits.