Shiori Koga

About her:

Shiori is currently working as a post doc at the Norwegian Institute of Food, Fisheries and Aquaculture Research (Nofima), Ås, Norway. She holds a MSc in Plant Sciences from Kyushu University (Japan) and a PhD in Plant Science from Norwegian University of Lice Sciences (Norway). Since her PhD, her research focus has been on finding environmental factors that influence breadmaking quality of Norwegian wheat. Breadmaking quality of Norwegian wheat can vary largely depending on weather conditions during seasons, and the Norwegian industry often faces problems to deal with this quality variation. During her PhD, she was looking into the effect of temperature, especially low temperatures, during grain filling on gluten quality. With her colleagues, she has been studying the relationships between environmental factors, such as temperature, precipitation, nitrogen fertilization, and fungal infection, and gluten quality of Norwegian bread wheat. She is currently investigating factors affecting the assembly of glutenin polymers during grain maturation as well as the degradation of gluten proteins both in grain and dough.

About her talk:

Shiori will present how glutenin polymers are assembled during grain maturation in field conditions, and discuss the relationship with environmental factors, such as rain and fungal infection.