Dr Sarah McKim will discuss how genes control barley development, and how this knowledge can be used.
Cereals provide more calories to the human diet than any other source. They are also critical for brewing and distilling whisky, our most valuable export. However, we are only just beginning to understand how cereal crops grow and develop, and how this can affect the quality and amount of grain produced.
Dr. Sarah McKim will talk about how knowledge gained from new genetic research developed at Dundee can help improve barley crops.
Café Science events are free and everyone is welcome. There is no need to book in advance but arrive early to avoid disappointment.
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