Seidat Dauda is a PhD candidate at Western Sydney University, investigating how heat stress alters the wheat lipidome and its implications for end-use quality in the food industry. Her research explores the physiological and biochemical responses of wheat under elevated temperatures, with a particular focus on lipid composition and its relationship to source–sink dynamics.
“What excites me most is uncovering how physiological traits and source–sink relationships shape the wheat lipidome — it’s like decoding nature’s blueprint for resilience and quality in a warming world.”
