Determining the effects of environment on grain protein and processing quality of wheat
A PhD studentship is available to explore the effects of environmental factors on the protein content and composition of wheat grain, and the impact of this on processing quality. A genetic approach will be taken, exploiting populations and lines known to differ in their protein content, quality and stability. The project will provide training in a modern plant genetics and biochemistry with co-supervision in wheat genetics provided by Prof Simon Griffiths at the John Innes Centre, and in cereal science by Dr. Paola Tosi at the University of Reading where the student will be registered. Experimental studies of grain processing properties with be carried out at a major UK milling and baking company (Heygates Ltd.) supervised by Dr Mervin Poole.
The successful student will be supported by the tax-free stipend (£14,777 in 2018/19), for 3 years. In addition, for eligible students, the award will cover fees for EU/UK nationals and a Research and Training Grant to fund their research, conference attendance and networking.