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Food sustainability – University of Reading

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Food sustainability

We are one of the leading international research groups working on improving the postharvest quality of fruit and vegetable crops. We have projects investigating factors contributing to quality attributes such as flavour, nutrition, appearance and the sustainable production of a range of herbs, leafy vegetable and fruit species.

Using a range of molecular, genetic, physiological and metabolic techniques, we are able to investigate the fundamental basis of the interactions between genetics, phytochemistry and the environment at the plant-human dietary interface.

“We work across the entire food system to improve productivity and sustainability in order to deliver a consistent, high-quality product that meets consumer expectations. ”

Professor Carol Wagstaff

Collaborations

Our funding is from research councils and also held in collaboration with growers, suppliers and plant breeders of these crops for the retail industry. The commitment from industry partners emphasises the consumers' requirement for a great diversity of fresh food which has to be able to tolerate an extended growing season in the UK to minimise food miles, or which can be shipped across the world without losing quality to satisfy demand.

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