Jenny joined the Department in 1995 and has over 26 years of experience in grain quality research, first in barley, then wheat and since 1997 in pulses (chickpea, faba bean, mungbean, field pea and lupin).

She has led many industry funded research projects and collaborated nationally and internationally (GRDC, ARC, PIIC, CRC).  Her research is multidisciplinary and focussed on all things grain quality from the paddock to the plate, particularly regarding pulses. This includes the impact of genetics, agronomy and the environment on grain quality, and how that resulting grain quality then impacts processing, foods and market/consumer demand.

Her Pulse Quality Laboratory (ISO9001 Accredited: Certificate no. FS603588) performs all the grain quality evaluation screening annually for the Australian chickpea breeding program and evaluation of NSW National Variety Trials (NVT). Her lab has contributed towards the development of more than 30 new pulse varieties from pulse breeding programs nationally (including desi chickpea, kabuli chickpea and faba bean).

Jenny has supervised post graduate students researching a range of grain quality topics including chickpea cooking, puffing and frying qualities, sensory attributes, health benefits of phenolics from pulses and the prevention of adipose (fat) cell formation in vitro.

Jenny and her team recently created Hidden Treasures®, a range of convenient, healthy, allergen-friendly and tasty snacks created from pulses that are good for farmers and good for families. NSW DPI is now commercialising the biscuit from this range. You can watch Jenny’s pitch at the Ag-Tech Innovation GATEway Showcase here.

Jenny has an interest in expanding the potential of pulses as plant-protein ingredients and in fermentation science. She is also interested in methodology improvement and developing simple, non-destructive tools that can speed up the grain quality evaluation process for breeding, phenotyping, research activities and the wider pulse industry.