Protein Use Efficiency in Wheat for Reduced Agricultural Greenhouse Gas Emissions

The University of East Anglia is seeking an enthusiastic and ambitious PhD student to investigate protein use efficiency (PUE) in bread-making wheat. This interdisciplinary project addresses the challenge of reducing nitrogen fertiliser use and agricultural greenhouse gas emissions while maintaining loaf volume and baking quality. Working in collaboration with DSV and the John Innes Centre, the student will combine field and laboratory experiments, baking assessments, molecular genetics, genomics, metabolomics, and statistical modelling. The successful candidate will identify key genetic and biochemical traits, develop practical screening tools, and help drive the development of sustainable, low-input wheat varieties.

• Conduct field and laboratory experiments to evaluate advanced wheat breeding materials and landrace collections.
• Perform baking assessments and biochemical analyses to measure protein use efficiency and loaf volume.
• Apply molecular genetics, genomics, and metabolomics techniques to identify genes and traits associated with high PUE.
• Develop practical screening tools and molecular markers to support future wheat breeding programmes.
• Collaborate closely with academic partners at the John Innes Centre and industry partner DSV.
• Analyze experimental data using statistical modelling and present findings to project stakeholders.