Rice bran contains various health beneficial fractions.
However, little brown rice is consumed and rice bran is generally considered a by-product of rice milling. In part, both are consequences of rice bran's extreme susceptibility to becoming rancid. Incumbent will develop and use analytical methods to identify genetic sources of relatively high antioxidant levels and hydolytic stability, using a very diverse set of germ plasm. Depending on the incumbents skills and interests the project could also encompass identification of genes associated with these traits. Hands on experience with developing HPLC, GC, enzyme activity and bran fractionation methodology is highly desirable.