Webinar: Nutritional quality of cassava in a warming world

Cassava is highly productive and an important food security crop. It is also the only staple that, under certain conditions, can be toxic to humans. Prof Gleadow will discuss some of the possible underlying reasons why cassava is so cyanogenic and why this may be exacerbated by climate change.

Ros Gleadow is an Emerita Professor at Monash University in Melbourne. The focus of her research for the past 30 years has been on the effect of environmental variables on plants that make cyanogenic glucosides, including cassava, sorghum and some Eucalyptus species, working from the molecular to whole plant level. She is a Fellow of the Australian Academy of Science, past President of The Global Plant Council and Chair of the International Working Group for Safe Cassava.