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.
We aim to increase the demand and value for Australian grain by understanding consumer preferences to develop markets, improve processing techniques and to enhance the health benefits of the grains we eat.
Our research makes the link between the paddock, processor and the plate.
The research is building on the work of the Australian Research Council (ARC) Industrial Transformation Training Centre for Functional Grains which was led by Charles Sturt University from 2015-2020.
Research is identifying bioactive compounds in grains and developing new functional foods that provide added health benefits by reducing human disease risk.
We are examining how to improve grain storage and processing to improve the quality of the end product.
We are also studying consumer preferences in key export markets such as India and China to develop new opportunities for Australian chickpeas and sorghum.
Our research in this field is supported by funding from the ARC, the Food Agility CRC, the Grains Research and Development Corporation, ACIAR, SunRice and AgriFutures Australia