Together with a group of prominent wheat quality researchers, we have organised a workshop that aims to build closer links between the milling and baking sectors and researchers, particularly those early into a research career who may have a less thorough understanding of our quality needs.
The workshop will cover the grain chain right the way through from variety development, the wheat market, mill quality requirements and finally flour and baking functionality.
By providing this training we will strengthen the ties between our sector and up and coming researchers and ensure that the scientists tackling the quality and sustainability issues affecting our sector well into the future will have a good understanding of our quality requirements and importantly why these exist.
The workshop will be held on 19 April, hosted at 21 Arlington Street.
