Cereal Grain Biochemistry

Expanding our knowledge of cereal biochemistry underpins efforts to increase productivity, improve the quality and nutritional value of end-products such as bread, pasta, noodles and beer, make processing more efficient, and provide better germplasm and selection tools for breeders. In turn, these improvements lead to better products for consumers, economic and competitive advantages for Australian grain growers and a more sustainable industry. Research within this cluster is focused on basic and applied aspects of cereal grain starch, pigments and enzymes involved in product colour, cell wall polysaccharides and cellular proteins.

Geoff Fincher - Enzymology & Cell Wall Research
Colin Jenner - Wheat Starch Quality Improvement
Daryl Mares - Cereal Grain Biochemistry
Carolyn Schultz - Protein Chemistry & Function