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SUMMARY:Improving wheat for processing and nutrition - Professor Peter She
 wry\, Rothamsted Research\, Harpenden
DTSTART:20080124T160000Z
DTEND:20080124T170000Z
UID:TALK9395@talks.cam.ac.uk
CONTACT:3901
DESCRIPTION:Wheat is the major crop in the UK\, with annual yields of abou
 t 15 million tonnes. Of this about 4 million tonnes are used for milling w
 ith most of the remainder being used for livestock feed. Hence\, interest 
 has been primarily been focussed on improving quality for processing. Howe
 ver\, there have been two major changes in wheat utilisation in recent yea
 rs which have stimulated interest in new areas of research. Firstly\, the 
 use of whole grain cereals to produce bread and other products with enhanc
 ed nutritional benefits: this is particularly relevant to reducing the cur
 rent increases in obesity and type 2 diabetes. Secondly\, the use of wheat
  for the production of bioethanol which requires grain with high starch an
 d low proteins.\n\nI will discuss our current research on wheat grain stru
 cture and development\, including the effects of environmental factors on 
 grain quality and improving the content of dietary fibre and phytochemical
 s for human nutrition. \n\nhttp://www.rothamsted.bbsrc.ac.uk/cpi/wdi/wgqi.
 html\n\nThis is a CPPS Seminar: http://www.plantsci.cam.ac.uk/CPPS/\n\n
LOCATION:Department of Plant Sciences\, Large Lecture Theatre
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