The potato is the fourth most important world food crop and is a staple dietary component in many countries. Significant value is added to the crop via processing into potato crisps and French fries, for example.

Potato tubers (Solanum tuberosum) consist of ca. 80% moisture and 20% dry matter. Approximately 20-30% of the dry matter consists of a mixture of sugars, cellulose, hemicellulose, pectin substances, minerals, lipids, phenolic compounds, organic acids, pigments, chlorophyll and vitamins. This percentage varies, depending on variety, maturity, growth and storage conditions, with the remaining 70-80% of the dry matter made up of starch.

Research within this programme

• Starch and its impact on texture
• Texture and cell walls
• Potato texture - rheology
• Genetic factors determining consumer traits