Excellence in plant and microbial science
Our crop science helps to make better, healthier, and more sustainable foods
Our science helps to improve food and nutrition globally.
By continuous improvement of food crops, we can create better and healthier foods in a sustainable manner.
Tomatoes gene-edited to produce vitamin D, the sunshine vitamin, could be a simple and sustainable innovation to address a global health problem.
Read about gene-edited tomatoes could be a new source of vitamin d
A type of wrinkled ‘super pea’ may help control blood sugar levels and could reduce the risk of type 2 diabetes, suggests a new study
Read about wrinkled ‘super pea’ could be added to foods to reduce diabetes risk
Brassica species encompass a diverse range of economically important crops worth in excess of $20 billion worldwide Brassica research at the John Innes Centre is thriving, in no small part due to the close links with the teams studying vernalisation, the need for some plants to undergo a period of cold weather before they can flower.
Read about brilliant brassicas
Scientists have produced a tomato enriched in the Parkinson’s disease drug L-DOPA in what could become a new, affordable source of one of the world’s essential medicines
Read about tomatoes offer affordable source of parkinson’s disease drug
Mashamba Philipo is working on improving the iron content in Tanzanian beans, hoping to improve the health of his community in Tanzania
Read about improving the iron content of tanzanian beans
We are working with Zespri, the world’s largest marketer of kiwifruit, to develop sustainable solutions against a devastating bacterial pathogen of kiwifruit
Read about improving kiwifruit sustainability
A new variety of broccoli with higher levels of a key phytonutrient is now available thanks to experts working on both the biology of plants and the link between human nutrition and health.
Read about british research leads to uk launch of beneforté broccoli