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Professor Colin Wrigley

Honorary Professor

Centre for Plant Science
Queensland Alliance for Agriculture and Food Innovation
c.wrigley1@uq.edu.au

Overview

Dr Wrigley has been involved in research on cereal grains since 1961. In most of that time he has been with CSIRO, including the Wheat Research Unit (Officer-in-Charge), Plant Industry (a Chief Research Scientist) and Food Research (Research Fellow). His research achievements have earned him international recognition, in the form of several international and Australian research awards.

In 2009, Dr Wrigley was appointed a Member of the Order of Australia “for service to primary industry, particularly to grain science as a researcher.”

Dr Wrigley’s work is described in over 600 research publications, including several patents, a series of eight colour books illustrating Australian cereal varieties, and many edited books and book chapters. Most recently, Dr Wrigley was lead editor of Elsevier’s Encyclopedia of Food Grains (2016) which has been web-published and print-published in four volumes; Dr Wrigley (co-) authored 25 of the 217 chapters. He was also lead editor for the book Cereal Grains: Assessing and Managing Quality, Second Edition, published 2017 by Woodhead Publishing, Oxford, UK.

Research Interests

  • Characterisation of cereal-grain proteins in relation to processing quality
    Dr Wrigley’s research interests have centred on the characterisation of cereal-grain proteins in relation to processing quality. This has involved developing new methods of protein fractionation, including gel isoelectric focusing and its two-dimensional combination with gel electrophoresis, leading into proteomic mapping. Other diagnostic methods developed relate to the evaluation of grain quality in wheat and barley, such as better methods for variety identification and for characterising quality in starch and sprouted grain (as co-patentee of the Rapid ViscoAnalyser). Research involvement also includes elucidation of grain-quality variation due to genetic and environmental factors (heat stress, fertiliser use, atmospheric CO2 levels and storage conditions).

Qualifications

  • Fellow and life member, American Association of Cereal Chemists
  • PhD The Protein composition of wheat leaves...rust, University of Sydney
  • Master of Science, University of Sydney
  • Bachelor of Science (Hon), University of Sydney

Publications

View all Publications

Publications

Book Chapter

  • Appendix 2: Equivalence between metric, US and Chinese units for the grain industry

    Wrigley, Colin (2017). Appendix 2: Equivalence between metric, US and Chinese units for the grain industry. In Colin Wrigley, Ian Batey and Diane Miskelly (Ed.), Cereal grains: assessing and managing quality 2nd ed. (pp. 751-762) Kidlington, United Kingdom: Woodhead Publishing (Elsevier).

  • Assessing and managing quality at all stages of the grain chain

    Wrigley, Colin (2017). Assessing and managing quality at all stages of the grain chain. In Colin Wrigley, Ian Batey and Diane Miskelly (Ed.), Cereal grains: assessing and managing quality 2nd ed. (pp. 3-26) Kidlington, United Kingdom: Woodhead Publishing (Elsevier).

  • Cereal-grain morphology and composition

    Wrigley, Colin (2017). Cereal-grain morphology and composition. In Colin Wrigley, Ian Batey and Diane Miskelly (Ed.), Cereal grains: assessing and managing quality 2nd ed. (pp. 55-90) Kidlington, United Kingdom: Woodhead Publishing (Elsevier).

  • Grain quality: the future is with the consumer, the scientist and the technologist

    Wrigley, Colin, Batey, Ian and Miskelly, Diane (2017). Grain quality: the future is with the consumer, the scientist and the technologist. In Colin Wrigley, Ian Batey and Diane Miskelly (Ed.), Cereal grains: assessing and managing quality 2nd ed. (pp. 691-726) Kidlington, United Kingdom: Woodhead Publishing (Elsevier).

  • Industrial processing of grains into co-products of protein, starch, oils and fibre

    Batey, Ian, Wrigley, Colin and Miskelly, Diane (2017). Industrial processing of grains into co-products of protein, starch, oils and fibre. In Colin Wrigley, Ian Batey and Diane Miskelly (Ed.), Cereal grains: assessing and managing quality 2nd ed. (pp. 635-652) Kidlington, United Kingdom: Woodhead Publishing (Elsevier).

  • Rye: grain-quality characteristics and management of quality requirements

    Wrigley, Colin and Bushuk, Walter (2017). Rye: grain-quality characteristics and management of quality requirements. In Colin Wrigley, Ian Batey and Diane Miskelly (Ed.), Cereal grains: assessing and managing quality 2nd ed. (pp. 153-178) Kidlington, United Kingdom: Woodhead Publishing (Elsevier). doi:10.1016/B978-0-08-100719-8.00007-3

  • The cereal grains: providing our food, feed and fuel needs

    Wrigley, Colin (2017). The cereal grains: providing our food, feed and fuel needs. In Colin Wrigley, Ian Batey and Diane Miskelly (Ed.), Cereal grains: assessing and managing quality 2nd ed. (pp. 27-40) Kidlington, United Kingdom: Woodhead Publishing (Elsevier). doi:10.1016/B978-0-08-100719-8.00002-4

  • Triticale: grain-quality characteristics and management of quality requirements

    Wrigley, Colin and Bushuk, Walter (2017). Triticale: grain-quality characteristics and management of quality requirements. In Colin Wrigley, Ian Batey and Diane Miskelly (Ed.), Cereal grains: assessing and managing quality 2nd ed. (pp. 179-194) Kidlington, United Kingdom: Woodhead Publishing (Elsevier). doi:10.1016/B978-0-08-100719-8.00008-5

  • Wheat: grain-quality characteristics and management of quality requirements

    Uthayakumaran, Surjani and Wrigley, Colin (2017). Wheat: grain-quality characteristics and management of quality requirements. In Colin Wrigley, Ian Batey and Diane Miskelly (Ed.), Cereal grains: assessing and managing quality 2nd ed. (pp. 91-134) Kidlington, United Kingdom: Woodhead Publishing (Elsevier). doi:10.1016/B978-0-08-100719-8.00005-X

  • An overview of the family of cereal grains prominent in world agriculture

    Wrigley, C. W. (2016). An overview of the family of cereal grains prominent in world agriculture. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 73-85) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00006-1

  • Appendix 2: Lists of standardized testing methods for the analysis of grain and grain-based foods

    Bridges, A. R. and Wrigley, C. W. (2016). Appendix 2: Lists of standardized testing methods for the analysis of grain and grain-based foods. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 450-459) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00244-8

  • Appendix 3: Grains, foods and ingredients suiting gluten-free diets for celiac disease

    Jones, J. M., Zevallos, V. and Wrigley, C. W. (2016). Appendix 3: Grains, foods and ingredients suiting gluten-free diets for celiac disease. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 460-466) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00249-7

  • Bakeries: the source of our unique wheat-based food, bread

    Bock, J. E., Wrigley, C. W. and Walker, C. E. (2016). Bakeries: the source of our unique wheat-based food, bread. In Encyclopedia of food grains 2nd ed. (pp. 335-342) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00152-2

  • Contaminants of grain

    McLean, J. and Wrigley, C. W. (2016). Contaminants of grain. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 83-98) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00185-6

  • Cookies and crackers: commercial production

    Paulsen, L. C. and Wrigley, C. W. (2016). Cookies and crackers: commercial production. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 59-63) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00252-7

  • Cookies: a diverse family of baked goods

    Zydenbos, S., Humphrey-Taylor, V. and Wrigley, C. W. (2016). Cookies: a diverse family of baked goods. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 44-50) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00250-3

  • Foods based on cereals, legumes, and oilseeds

    Wrigley, C. W. (2016). Foods based on cereals, legumes, and oilseeds. In Reference module in food science (pp. 1-5) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-08-100596-5.03410-7

  • Grain production and consumption in Oceania: Australia and Pacific countries

    Wrigley, C. W. and French, R. J. (2016). Grain production and consumption in Oceania: Australia and Pacific countries. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 409-419) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00049-8

  • Handling from farm to storage terminal

    Richard-Molard, D. and Wrigley, C. W. (2016). Handling from farm to storage terminal. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 105-109) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00187-X

  • Identification of varieties of food grains

    Miskelly, D. M. and Wrigley, C. W. (2016). Identification of varieties of food grains. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 29-41) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00175-3

  • Proteomic analysis relevant to cereal grains

    Juhász, A., Haraszi, R., Békés, F., Skylas, D. J. and Wrigley, C. W. (2016). Proteomic analysis relevant to cereal grains. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 146-153) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00107-8

  • Scientific societies associated with grain science

    Nelson, S. C. and Wrigley, C. W. (2016). Scientific societies associated with grain science. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 457-463) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00060-7

  • Standardized test methods for grains and grain-based products

    Bridges, A. R. and Wrigley, C. W. (2016). Standardized test methods for grains and grain-based products. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 300-307) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00114-5

  • Taxonomic classification of grain species

    Morrison, L. A. and Wrigley, C. W. (2016). Taxonomic classification of grain species. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 31-40) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00002-4

  • The composition of food grains and grain-based products

    Wrigley, C. W. (2016). The composition of food grains and grain-based products. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 297-299) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00113-3

  • The gluten proteins of the wheat grain in relation to flour quality

    Békés, F., Gianibelli, M. C. and Wrigley, C. W. (2016). The gluten proteins of the wheat grain in relation to flour quality. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 375-383) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00164-9

  • The grain chain: the route from genes to grain-based products

    Wrigley, C. W. (2016). The grain chain: the route from genes to grain-based products. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 22-30) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00004-8

  • The grains that feed the world

    Wrigley, C. W., Corke, H. and Faubion, J. (2016). The grains that feed the world. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 1-12) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00003-6

  • The nature, causes, and control of grain diseases in the major cereal species

    McIntosh, R. A., Williamson, P. M. and Wrigley, C. W. (2016). The nature, causes, and control of grain diseases in the major cereal species. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 74-82) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00183-2

  • The protein chemistry of cereal grains

    Békés, F. and Wrigley, C. W. (2016). The protein chemistry of cereal grains. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 98-108) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00101-7

  • Ultrastructure of the wheat grain, flour, and dough

    Grundas, S. and Wrigley, C. W. (2016). Ultrastructure of the wheat grain, flour, and dough. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 384-395) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00165-0

  • Units of grain science and trade: equivalence between US, Chinese, and metric units

    Huang, W. and Wrigley, C. W. (2016). Units of grain science and trade: equivalence between US, Chinese, and metric units. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 308-315) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00115-7

  • Wafers: methods of manufacture

    Tiefenbacher, K. and Wrigley, C. W. (2016). Wafers: methods of manufacture. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 51-58) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00251-5

  • Wheat: an overview of the grain that provides 'our daily bread'

    Wrigley, C. W. (2016). Wheat: an overview of the grain that provides 'our daily bread'. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 105-116) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00020-6

  • Wheat: harvesting, transport, and storage

    Grundas, S. and Wrigley, C. W. (2016). Wheat: harvesting, transport, and storage. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 42-49) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00191-1

  • Wheat proteins

    Juhász, Angéla, Békés, Frank and Wrigley, Colin (2015). Wheat proteins. In Zeynep Ustunol (Ed.), Applied food protein chemistry (pp. 219-303) Chichester, West Sussex, United Kingdom: John Wiley & Sons. doi:10.1002/9781118860588.ch11

  • Wheat and flour quality: assessing grain quality

    Wrigley, C. W. and Batey, I. L. (2012). Wheat and flour quality: assessing grain quality. In Stanley P. Cauvain (Ed.), Bread making: improving quality 2nd ed. (pp. 149-187) Cambridge, England, U.K.: Woodhead Publishing.

  • Stored grain: handling from farm to storage terminal

    Richard-Molard, D. and Wrigley, C. (2004). Stored grain: handling from farm to storage terminal. In Colin Wrigley, Harold Corke and Charles E. Walker (Ed.), Encyclopedia of Grain Science: Q-Z (pp. 232-236) Oxford, U.K.: Academic Press. doi:10.1016/B0-12-765490-9/00164-6

Journal Article

Conference Publication

  • Bailey's gluten and ours. Response to the award of the Bailey Medal

    Wrigley, C. W. (2013). Bailey's gluten and ours. Response to the award of the Bailey Medal. In: Conference Handbook of the 63rd Annual Cereal Chemistry Conference. 63rd Annual Cereal Chemistry Conference, Freemantle, WA, Australia, (). 25-28 September, 2013.

  • New insights into dough visco-elasticity with fundamental testing

    Uthayakumaran, S., Tanner, R. I., Dai, S.-C., Qi, F. and Wrigley, C. W. (2013). New insights into dough visco-elasticity with fundamental testing. In: Conference Handbook of the 63rd Annual Cereal Chemistry Conference. 63rd Annual Cereal Chemistry Conference, Freemantle, WA, Australia, (). 25-28 September, 2013.

  • The contributions to mixing properties of 1D HMW glutenin subunits expressed in a bacterial system

    Bekes, F., Anderson, O., Gras, P. W., Gupta, R. B., Tam, A., Wrigley, C. W. and Appels, R. (1994). The contributions to mixing properties of 1D HMW glutenin subunits expressed in a bacterial system. In: John A. Ronalds and Robert Henry James, Improvement of cereal quality by genetic engineering. Royal Australian Chemical Institute, Cereal Chemistry Division Symposium on Improvement of Cereal Quality by Genetic Engineering, Sydney, NSW, Australia, (97-103). 12-16 September 1993.

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