Charles Sturt University
Graham Centre for Agricultural Innovation

Dr Jennifer Wood

Dr Jennifer Wood

BSc (UNE), PhD (UNE)

  • Position
    Research Chemist (Pulse Quality), Adjunct Senior Research Fellow
  • Campus
    campus
  • Location
    NSW Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Rd, Tamworth
  • Phone/Fax
    work02 6763 1157, Fax: 02 6763 1222
  • Email

Dr Wood joined the NSW Department of Primary Industries (NSW DPI) in 1995 after completing her BSc(Chem) degree at the University of New England (UNE) and working in the private sector.

In 1997, Dr Wood was promoted to the newly created position of Chemist (Pulse Quality), developing new methodologies to measure pulse quality and implementing them into evaluation testing of various pulse breeding programs. Dr Wood completed her PhD (part time) through the University of New England, Armidale, researching the influence of ultra-structure, morphology and chemistry on the milling performance of chickpeas and was rewarded in achieving the award of PhD cum laude.

Dr Wood is the leader of a current GRDC project which collaborates with Charles Sturt University (CSU) through the Graham Centre and funds two PhD students. Dr Wood also supervises several other postgraduate students researching the bioactive health properties of pulses (grain legumes) and their functionalities in food.

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Research

Dr Wood is actively involved in many research activities. The main activities currently include:

  • GRDC project DAN00139: Improving food quality and end use market acceptance of Australian pulses – cooking and sensory. Collaborative with Charles Sturt University and the EH Graham Centre, including two PhD students. International collaboration with the Central Food and Technological Research Institute (CFTRI), India.
  • Improved quality characteristics in pulses. Pulse Breeding Australia (PBA) Breeding Program Evaluation (GRDC funded)
  • National Variety Trial (NVT) evaluation testing for chickpea, faba bean, field pea and lupin (GRDC/ACAS funded)
  • Milling performance research; (1) development of seed shape methodology and implications of the roundness gene on chickpea quality, and (2) development of a novel pre-treatment (commercial-in-confidence) (NSW DPI/PIIC funded)

Teaching

Dr Wood is actively involved in the supervision of CSU postgraduate students (PhD and Honours).

Current students include:

  • Mr Kyle Reynolds (CSU Honours Student). The effect of pulse extracts on adipogenic differentiation of mesenchymal stem cells and pancreatic lipase. Submitted 2012.
  • Ms Soumi Mukhopadhyay (PhD student). Sensory attributes, consumer preference and consumption patterns of desi chickpea foods from the Indian sub-continent.
  • Ms Sonia Gul (PhD student). Investigating bioactive compounds in pulses.
  • Ms Neeta Karve (PhD student). Understanding the role of proteins in pulse processing.
  • Ms Michelle Low (Honours student). Antioxidant properties of pulses.

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  • Pulse (grain legume) seed qualities in relation to marketing and food processing
  • Environmental and agronomic effects on pulse qualities
  • Bioactive health properties of pulses and their fractions
  • Novel uses of pulses and/or their fractions to create healthier foods and/or nutraceuticals

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Wood JA, Knights EJ, Harden S and Choct M (2012). Milling performance and other quality traits are affected by a gene conferring seed shape in desi chickpea (Cicer arietinum L.). Journal of Agricultural Sciences 4, 244-252.

Siah SD, Konczak I, Agboola S, Wood JA and Blanchard CL (2012). In vitro investigations of potential health benefits of Australian grown faba beans (Vicia faba L.): chemopreventative capacity and inhibitory effects on the angiotensin converting enzyme, α-glucosidase and lipase. British Journal of Nutrition 108, S123-S134.

Wood JA, Knights EJ and Choct M (2011). Morphology of chickpea seeds: Comparison between desi and kabuli types. International Journal of Plant Sciences 172, 632-643.

Wood JA (2009). The texture, processing and organoleptic properties of chickpea fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality. Journal of Cereal Science 49 128-133.

Wood JA, Knights EJ and Harden S (2008). Milling performance in desi type chickpea (Cicer arietinum L.): Effects of genotype, environment and seed size. Journal of the Science of Food and Agriculture 88,108-115.

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