Sewa RamDr. Ram has focused on the area of wheat grain quality for the last 22 years. He has contributed significantly in understanding the wheat grain quality at molecular, biochemical, rheological and baking levels. Knowledge and the material generated hav opened new avenues for wheat breeders to improve processing and nutritional quality of wheat. His main area of interest is characterization of biochemical/molecular components associated with processing and nutritional quality of wheat and development of superior wheat cultivars with enhanced nutritional quality traits. He developed micro level tests for various quality traits and characterized genes for grain hardness, glutenins, phytase and developed functional marker for LMW glutenin Glu-B3b. He developed mutants with high phytase levels in high yielding background in wheat for increasing bioavailability of micronutrients in human beings. Read More Read Less