Lucy is working to biofortify wheat to enhance iron content in white flour.
Currently studying Biochemistry at UEA, Lucy is using the academic year to work in an industry setting to gain insight and experience of a research lab environment.
With the Balk Lab, she is assisting in the main project of increasing the iron content in white flour, with a focus on using non GM methods.
Increased iron content as well as bioavailable iron is important in maintaining human nutrition and decreasing instances of iron deficiency related health problems.
Lucy also undertakes micronutrient analysis of samples provided from other labs on site or from external companies.