Research is focused on increasing the value of grains and meat through improvements in processing and market-led product innovation. Key research strengths include nutrition and health attributes, consumer perceptions and innovation across the value chain including processing and market development.
This pathway is led by Professor Chris Blanchard.
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The Functional Grains Centre is focused on improving the value of grain through research on grain production systems, grain processing for the development of high value grain products and markets.
This project brings together researchers with a variety of expertise to work with Pakistani farmers to improve the way lentil, chickpea and groundnut crops are grown and to add value to the pulses through better processing technology.
Research from paddock to plate to increase the value of meat products.