Growing up in a farming family in a small village in India, I witnessed the challenges farmers face in achieving successful crop yields and preserving their harvests, which motivated me to find sustainable solutions for long-term grain storage and utilization. This led me to pursue a Ph.D. at National Institute of Plant Genome Research (NIPGR) […]

Growing up in Norfolk, I’ve always been exposed to plants; you can’t drive very far without seeing fields of wheat, barley and sugar beet growing. Perhaps it was no surprise that I ended up specialising in plant science at university. However, my course only whetted my appetite for plant science and left me with many

Many economically important crops, such as wheat, cotton and coffee are allopolyploids, i.e., they originated from hybridisation of two or more species followed/preceded by whole genome duplication. The cells of these organisms therefore contain at least two different subgenomes which mutually coexist together. These subgenomes also express their corresponding “homoeologous” genes and understanding their interaction

Ever since I was a teenager, I have been inspired by the “Golden Rice” story and amazed by how the application of plant sciences can have tremendous impacts on the world. This fascination has since driven me to dedicate my time and energy to contribute to the development of crops that can adapt to the

Cereals, like other plants, live in association with a myriad of microorganisms collectively referred to as the plant microbiome. These interactions are particularly dynamic in the rhizosphere, the thin interface between roots and soil1. The rhizosphere microbiome can provide cereals with “external traits” derived from the ability of these microbes to, for instance, gain access

When I was 13 years old, I spoke to the 2008 UN climate change conference. There I learned about the intertwined relationship of climate change, agriculture, and global food security. I concluded that more efficient and resilient plants could be the key to safeguard the planets biodiversity and global food production. And I decided that

One classic question that always cropped up during school careers sessions and interviews was “where do you see yourself in 10 years’ time?” When I remember my answer as a quiet, farming obsessed, 15 year old, “starting a career in plant breeding after completing a PhD” certainly didn’t cross my mind. But after two particularly

It just takes one small pathogen to change the world. While human pathogens are a direct attack on human health, plant pathogens can devastate harvests, damage food quality, and destroy livelihoods.

Imagine that you are about to prepare a cake to share with your friends. The ratio between the different ingredients (e.g. water, butter, yeast and flour) will determine how soft, moist and dense the cake will be. Likewise, different tissues at different growth stages require different proportions of genes to be expressed. With the wheat

My overriding memory of learning about plant science in school is weighing hundreds of dried peas which at 16, I didn’t find particularly thrilling. As a result, when I started university, I thought I was mostly interested in human biology and pathology. I’ll admit this was also partially motivated by an obsession with forensics programmes