Carol Wagstaff

Professor Carol Wagstaff is a faculty member at the University of Reading, affiliated with the School of Agriculture, Policy and Development and the Department of Food and Nutritional Sciences. Her research spans postharvest biology, horticultural science, and sustainable food systems, focusing on improving the nutritional quality, shelf life, and sensory attributes of vegetable crops such as lettuce, rocket, and celery.

• Research integrates plant physiology, genetics, food chemistry, and public health.
• Active contributor to interdisciplinary food system transformation initiatives.
• Senior author on numerous high-impact publications in food and plant sciences.

Her research interests include postharvest physiology, glucosinolate metabolism, sensory science, phytochemical analysis, and urban food system sustainability. She investigates how environmental, genetic, and postharvest factors affect flavor, nutrition, and consumer acceptance of leafy vegetables. Her work often bridges agricultural science with public health, particularly in addressing dietary inequalities and sustainable food access.

The most recent articles reflect a strong trend in interdisciplinary food research, combining plant biochemistry with consumer behavior, nutrition, and policy analysis. Topics include genetic mapping of flavor traits, impact of LED lighting on postharvest quality, and community-based interventions for healthy eating. There is a clear shift toward addressing food system sustainability and health equity, particularly in urban and disadvantaged populations.

Scientific Contributions:

• Co-edited book: Crop Improvement: Sustainability through Leading-Edge Technology (Springer, 2017).
• Key contributor to reports on climate change impacts on sweet potato in Uganda (Walker Institute).
• Active in CGIAR research on grain legumes and food security.

She advises on food system transformation projects such as FoodSEqual and Transforming UK Food Systems (TUKFS). Her work has attracted interdisciplinary collaboration across nutrition, agriculture, operations management, and social sciences. Though specific grant details are not listed, her involvement in large-scale programs implies significant funding support. She has contributed to policy discussions on the UK’s national food strategy.

Laboratory and Research Teams:

• Leads research on postharvest quality and phytochemical composition in horticultural crops.
• Collaborates with teams in food chemistry, sensory science, and plant genetics.
• Part of interdisciplinary consortia focused on food system resilience and equity.