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PhD Opportunity: Improving Protein Use Efficiency in WheatHelp shape the future of sustainable wheat production. We are seeking an enthusiastic and ambitious PhD student to investigate protein use efficiency (PUE) in bread-making wheat, an exciting research opportunity addressing one of the major challenges facing modern agriculture: how to reduce nitrogen fertiliser use without compromising crop yield or bread-making quality. Nitrogen fertiliser is a major contributor to agricultural greenhouse gas emissions and represents a significant cost to farmers. At the same time, the wheat milling and baking industry often uses grain protein content as a key indicator of quality, encouraging farmers to apply additional nitrogen to achieve high protein levels. Yet some wheat varieties can produce excellent bread at lower protein concentrations. Understanding why could unlock significant environmental and economic benefits. Working in collaboration with DSV and the John Innes Centre (JIC), you will investigate the genetic, biochemical and physical characteristics that enable wheat to deliver high loaf volume with lower grain protein content. You will work with advanced wheat breeding materials and landrace collections, combining field and laboratory experiments, baking assessments, molecular genetics, genomics, metabolomics and statistical modelling.
| IELTS | 6.5 overall, no part below 6 |
|---|
IELTS 6.5 overall (minimum 6.0 in each component) or equivalent - check course page for specific requirements
International students: GBP 26,400 per year
UK students: GBP 5,181 per year
01 OCT 2027
Rolling admissions - apply early
Students who hold a Bachelor degree from a recognised institution will be considered for Postgraduate Diplomas and Masters degrees. If we ask for 2:1: we will consider GPA 2.8 or above. The exact requirement will vary depending on the course applied for and your previous university. Please email admissions@uea.ac.uk for further details
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