Plant Biology Technician
Abby's key research interests focus on analysing wheat and flour to discover wheat varieties with beneficial traits, such as high dietary fibre and good protein functionality at low nitrogen. Her main skills in wheat and flour analyses involve NIR, milling, pentosan quantification by colorimetric analysis, flour extract relative viscosity measurements and enzymatic fingerprinting of cell wall components, arabinoxylan and Î²-glucan, by ion chromatography.
- Developing novel types of low protein wheat for breadmaking
- 13TSB_N4L2CRD:High fibre wheat for healthier white bread
- 2016 - Masters of Research in Molecular Plant and Microbial Sciences, Imperial College London, UK
- 2012 - Bachelor (Hons) of Biology, University of Sheffield, UK