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Genetic and environmental impacts on the composition and functional properties of wheat lipids
The closing date to apply for this this studentship is Monday 30th September 2013.
It is well known that the stability of gas bubbles formed during the proofing of wheat dough is an important determinant of breadmaking quality. Although it is known that bubble stability is affected by endogenous polar lipids the mechanisms of action are not understood. We are using a combination of state of the art lipidomics, novel biophysical approaches and commercial breadmaking expertise, to identify the key lipids responsible for gas cell stability and their mechanisms of action. The studentship will contribute to these studies, by determining the genetic control of key lipids to facilitate their exploitation by plant breeding and/or determining environmental impacts on their composition. This will facilitate improvement in the breadmaking quality of UK wheat varieties and aid the development of healthier products.
An equal opportunities employer
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