Given the importance of wheat in diets across the world, the Uauy lab is working to improve traits related to nutrition and end-use quality.
They are currently working on several aspects including:
- Increasing iron micronutrient content in grains through collaboration with Dr Janneke Balk
- Improving pre-harvest sprouting resistance of grains
- Understanding the genetic basis of starch B-granule formation in collaboration with Dr Kay Trafford at NIAB
- Unravelling the genetic mechanisms which link senescence and grain protein content through the action of the NAM genes