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Improving wheat for processing and nutrition

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This CPPS Seminar is followed by drinks in the tea room

Wheat is the major crop in the UK, with annual yields of about 15 million tonnes. Of this about 4 million tonnes are used for milling with most of the remainder being used for livestock feed. Hence, interest has been primarily been focussed on improving quality for processing. However, there have been two major changes in wheat utilisation in recent years which have stimulated interest in new areas of research. Firstly, the use of whole grain cereals to produce bread and other products with enhanced nutritional benefits: this is particularly relevant to reducing the current increases in obesity and type 2 diabetes. Secondly, the use of wheat for the production of bioethanol which requires grain with high starch and low proteins.

I will discuss our current research on wheat grain structure and development, including the effects of environmental factors on grain quality and improving the content of dietary fibre and phytochemicals for human nutrition.

This is a CPPS Seminar:

This talk is part of the Plant Sciences Departmental Seminars series.

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