PhD student, Ximing (Simon) Xu from Shenyang Agricultural University in China is spending a year at the Functional Grains Centre.
He’s involved with research examining sorghum fermentation.
“I think the Functional Grains Centre is a good concept in crop science research,” he said. “Especially the high grain quality research.”
Italian student, Sofia Speranza spent a few months with the Functional Grains Centre as part of her research into how the baking process influences the antioxidant activity of bran when added to bread.
She says she enjoyed being involved with the FGC.
“I got to learn about all the amazing research projects that are being conducted here and the people behind them.”
It was also great to be able to meet with a delegation from the College of Food Science and Technology, Nanjing Agricultural University in China during December and showcase our research.