Improving Crop Quality

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