A Year On The Field Project
Our guest contributors are valuable to the project but do not regularly participate in the project itself.
Meet our guest contributors:
Peter Shewry (Rothamsted Research, UK)
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.
Tammy Jett-Parmer (USA)
Tammy Jett-Parmer is a certified Physician Assistant practicing medicine in Maryland. She has been a PA for over 20 years, the last thirteen or so dedicated to Integrative and Functional medicine. Many of her patients have challenging digestive issues, so over the years she has endeavored to equip herself with the latest research and guidance regarding food sensitivity, food allergy, and the health of the gut microbiome, those 2-3 pounds of beneficial (also known as “commensal”) bacteria that live in our digestive tracts.