Keynote Speakers

Carol Wagstaff

Carol Wagstaff received her DPhil from the University of York in 1999 and is also an alumnus of Royal Holloway, University of London. She was appointed as Assistant Professor at University of Reading in January 2007 and promoted to Professor in 2017. She took over the Directorship of the BBSRC Food Advanced Training Partnership in 2012 and has subsequently become the Director of the AgriFood Training Partnership (, which provides high-level skills and training for people working within the agriculture, food and beverage industries. Carol is presently Professor of Crop Quality for Health in the Department of Food and Nutritional Sciences at the University of Reading and Head of School: Chemistry Food and Pharmacy. Carol leads a research group that focuses on improving the quality of food, including the nutritional value, appearance, flavour and shelf life, as well as helping consumers make healthy dietary choices. Her group’s expertise is in linking high-throughput and high-resolution metabolomics data with genetic, molecular and organoleptic profiling in both crops and humans in order to discover regulatory mechanisms associated with flavour and nutritional traits. The goal of her group’s research is to enable fresh produce seed breeders, growers, processors and retailers to offer better quality products to the consumer, through the integration of plant chemistry with its genetic regulation in the crop and by quantifying the impact of the growing and postharvest environments on quality parameters.


Title: Nutritional quality of fresh-cut produce