Determining how the soluble dietary fibre beta-glucan is made in cereals. This Project aims to define the molecular mechanisms that control the processes involved in the biosynthesis and regulation of mixed linkage glucan, a major soluble dietary fibre in the cell walls of cereal grains. Plant cell walls determine the quality of most plant-based products used in modern human societies, yet the regulatory mechanisms responsible for their modulation are not well understood. Key distinguishing feat ....Determining how the soluble dietary fibre beta-glucan is made in cereals. This Project aims to define the molecular mechanisms that control the processes involved in the biosynthesis and regulation of mixed linkage glucan, a major soluble dietary fibre in the cell walls of cereal grains. Plant cell walls determine the quality of most plant-based products used in modern human societies, yet the regulatory mechanisms responsible for their modulation are not well understood. Key distinguishing features of the Project will be the international, integrative, and multidisciplinary approach towards addressing this major challenge in plant biology and the potential of the fundamental scientific discoveries to benefit end-users in the food, feed and beverage industries.Read moreRead less
Advanced plant breeding and food manufacturing for healthier bread. This project aims to generate bread containing high amounts of biologically available iron through targeted manipulation of plant-derived phytonutrients at several points along the wheat-to-bread supply chain. The project expects to generate new knowledge for developing healthier bread and address consumer demands for value-added food products. Anticipated outcomes are novel plant breeding and food manufacturing techniques that ....Advanced plant breeding and food manufacturing for healthier bread. This project aims to generate bread containing high amounts of biologically available iron through targeted manipulation of plant-derived phytonutrients at several points along the wheat-to-bread supply chain. The project expects to generate new knowledge for developing healthier bread and address consumer demands for value-added food products. Anticipated outcomes are novel plant breeding and food manufacturing techniques that enhance the nutritional composition of wheat grain and bread making products, resulting in higher-value agricultural commodities and breads. The project should benefit bread retailers and crop growers involved in Australia’s $4.7 billion bread market and reduce the environmental impacts of bread production.Read moreRead less
Discovery Early Career Researcher Award - Grant ID: DE210100908
Funder
Australian Research Council
Funding Amount
$461,815.00
Summary
Maximising the beneficial impacts of mycorrhizal fungi on grain nutrition. This project aims to determine the effects of beneficial soil fungi on wheat and rice grain quality for human nutrition using an innovative combination of physiological, molecular and agronomic techniques. The project expects to generate fundamental knowledge in sustainable agriculture, to improve grain quality and value. Expected outcomes of this project include enhanced understanding of the mechanisms underlying improve ....Maximising the beneficial impacts of mycorrhizal fungi on grain nutrition. This project aims to determine the effects of beneficial soil fungi on wheat and rice grain quality for human nutrition using an innovative combination of physiological, molecular and agronomic techniques. The project expects to generate fundamental knowledge in sustainable agriculture, to improve grain quality and value. Expected outcomes of this project include enhanced understanding of the mechanisms underlying improved grain quality, and the capacity to use soil fungi to increase grain micronutrient concentrations and bioavailability. This should provide significant environmental and societal benefits, such as promotion of the sustainable use of agricultural soils and more nutritious grain products for human consumption.Read moreRead less