Maximising the beneficial impacts of mycorrhizal fungi on grain nutrition

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This project aims to determine the effects of beneficial soil fungi on wheat and rice grain quality for human nutrition using an innovative combination of physiological, molecular and agronomic techniques. The project expects to generate fundamental knowledge in sustainable agriculture, to improve grain quality and value. Expected outcomes of this project include enhanced understanding of the mechanisms underlying improved grain quality, and the capacity to use soil fungi to increase grain micronutrient concentrations and bioavailability. This should provide significant environmental and societal benefits, such as promotion of the sustainable use of agricultural soils and more nutritious grain products for human consumption.