Sam Millar
Head of Cereals and Milling

"Our integrated approach to improving cereal product quality supports breeders, growers and processors in generating high quality end-products.

Research is directed towards expanding knowledge of factors affecting the properties of cereal raw materials, improving understanding of their interaction with manufacturing process and determining the impact of these factors on final baked product quality. A key element of the department's work is delivering a better understanding of the milling process and how it affects the quality characteristics of milled and baked products. Analytical services include interpretation of data to show compliance with specification, the impact of variety, growing practice and milling conditions on grain functionality as well as the suitability of wheat and flour for specific end-uses.

Our innovative scientists have proven experience in developing robust, practical tools to measure fundamental attributes of product quality at key stages of the grain chain."