The Plant Breeding Institute is working on making bread healthier and more nutritious, says Professor Richard Trethowan.
As one of Australia's oldest agricultural institutes is poised to celebrate 50 years of grains research, its scientists are perfecting new wheat grains that could produce healthier and more nutritious bread. The University of Sydney's Plant Breeding Institute (PBI) in Narrabri has a track record for successfully breeding new types of wheat and grain, says the Institute's director Professor Peter Sharp. Over the past five decades it has produced grains which have had a significant impact on Australia's agricultural and food industries, and many more advanced lines are undergoing assessment for release to farmers around the world, states Sharp. Professor Richard Trethowan , Director of the PBI's IA Watson Grains Research Centre at Narrabri, has 25 years of experience as a wheat breeder and has managed the release of eight wheat cultivars. Trethowan says this is an exciting time for grain breeders and researchers. "We have a study underway that is looking at the quality of the wheat grain used for bread manufacture. Its aim is to produce flour that is both healthier and more nutritious and the project is coming up with some exciting results," says Professor Trethowan.
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