Cathie’s research interests lie in using plant science to improve human diet and health. She is particularly interested in biofortification and using plant metabolic engineering to enhance foods nutritionally. Much of Cathie’s work has been undertaken in tomatoes, enriching their nutrient content with, for example, resveratrol and anthocyanin.
Cathie collaborates to test these enhanced foods in intervention studies and also undertakes studies into how these modified fruits have improved shelf-life and reduced susceptibility to grey mould, Botrytis cinerea.
