To increase the profitability of potato production industries, we aim to realise the potential of new developments in potato genetics, genomics and molecular physiology.
We wish to translate findings on key quality traits such as flavour, texture, cooking time, and nutritional content, to the development of improved varieties.
We are also interested in understanding processes that control the tuber life cycle (including tuber initiation and dormancy control) to improve marketable yield.
For further information on quality traits and development, please visit the following pages:
