Characteristics of new and novel cereal, protein, and oilseed crops
George Annor’s research focuses on components of cereals and grains and how they are affected by breeding, agronomical practices, and nonthermal processing techniques. With faculty in the Department of Agronomy and Plant Genetics, he is working to explore the food and functional characteristics of new and novel cereal, protein, and oilseed crops. As an example, he developed a method to rapidly screen large numbers of samples for wheat gluten quality at early stages of wheat variety development. He also collaborates on breeding programs focusing on oats and corn, and is working on potential uses of ingredients made from intermediate wheatgrass (Kernza), a crop known for producing ecosystem services.