Peter Shewry is interested in improving grain quality for processing and health, based on understanding the mechanisms that determine grain structure, composition and properties. His current interests focus on improving the content and composition of dietary fibre in wheat grain and reducing the nitrogen requirement for producing wheat grain for breadmaking. Peter’s key research interests focus on grain quality, proteins, dietary fibre, phytochemicals and diet and health. His expertise is in the fields of biochemistry, genetics and plant biotechnology.