Wheat is the second most widely grown cereal grain in the world. Wheat Farmers could be more productive if new varieties of wheat withstand more stressors, like pests, disease, heat and drought. But these breeds still need to taste good, and work well for cooking and baking.

Sarah Battenfield is a post-doctoral researcher at Kansas State University. She works on breeding high-quality wheat using a process called "genomic selection," which could help speed up the breeding process.

Photo: Sarah Battenfield