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Genomic strategies for reducing losses during processing and improving the nutritional value of wheat in human diets (2012–2015)

Abstract:
Wheat is a major human food and an important contributor to global food security. The rate of genetic gain in wheat breeding needs to keep pace with global demand for food and nutrition. Advancing DNA sequencing technologies will be applied to whole genome analysis of the complex hexaploid wheat genome. Novel DNA based methods for selecting wheat with desirable nutritional and functional properties will be developed. Most of the wheat produced in the world is is consumed by humans after processing to flour. Genes associated with increased yield of flour with higher nutritional value will be characterized to facilitate selection of new genotypes combining the required increases in productivity and enhanced human nutritional attributes.
Grant type:
ARC Linkage Projects
Researchers:

  • Professor Robert Henry

    Prof of Innovation in Agriculture
    Centre for Crop Science
    Queensland Alliance for Agriculture and Food Innovation
Funded by:
Australian Research Council