HOW BREAKTHROUGH TECHNOLOGY ALLOWS NUTRITIOUS GLUTEN-FREE ALTERNATIVES
A gluten-free diet is often the only treatment for sufferers of gluten-related disorders like coeliac disease — a condition where eating gluten causes the immune system to turn against the body. Michelle Colgrave leads the Food and Agricultural Proteomics teams at Edith Cowan University and CSIRO. Using revolutionary technology, she has created gluten-free barley, known as Kebari, to produce nutritious and tasty food products for coeliac sufferers. At Falling Walls Remote, she will present this breakthrough, and show how nutritional science can create an everyday impact for the gluten intolerant.
Food & Agriculture