Dr David Seung's group are working to find out how plants make starch at the molecular level. We caught up with him to ask why he chose to work on starch and what it was like to meet the man his fellowship is named after

Improvements to make crops more nutritious, disease resistant and climate smart are essential to feed a burgeoning world population. Speed breeding could be one answer

Where does human intelligence come from and what advantage did it give to our ancestors? Professor Enrico Coen, provides a new theory

A new rose hybrid has been named after former John Innes botanist Janaki Ammal

Genome Editing and Genetic Modification may sound the same, but they mean slightly different things, which has led to uncertainty, and different interpretations globally, as to how the two should be regulated

PhD student Danny Ward has just returned from a 3-month placement in Kenya as part of his PhD, so we asked him what it was like to head out of the lab

Oilseed rape crops are worth £700m+ to the UK economy each year but are increasingly vulnerable to the devastating Cabbage Stem Flea Beetle. We asked PhD student Lucy Thursfield, who is working on CSFB in collaboration with French company Innolea to explain what the problem is and how we are working towards a solution

In 2017, Mashamba Philipo attended the AfriPlantSci Summer School in Arusha, where he heard Dr Janneke Balk lecture on iron in crops. Now is working on improving the iron content in Tanzanian beans, hoping to improve the health of his community back home

Starch is all around us- it’s in the food we eat, the paper we write on, and the glue we stick up wallpaper with. The different uses of starch are down to its unique structure, which leads us to the question: how do plants make it?