Scientists are using a football field-sized synchrotron to examine individual grains of rice. 

A new project at Swinburne University of Technology seeks to rapidly estimate the nutrient profile of hundreds of varieties of coloured rice, to help produce rice that is more nutritious, and lead to more positive health outcomes in the developed and developing world.

The findings can be applied across a range of grains, including wheat, barley, oats and corn too. 

“Over time, we can select and breed rice that has a lower glycaemic index (GI), higher concentration of micronutrients - like iron and zinc - and fewer nasties - like lead, mercury or cadmium,” says lead researcher Dr Vito Butardo. 

Dr Butardo and his team are among the first few Australian-based researchers to gain access to the Canadian Light Source - a facility known as a synchrotron. The incredible machinery can accelerate electrons in a closed loop magnetic field to produce light brighter than a million suns. The device can be remotely controlled in Dr Butardo’s lab in Melbourne to determine the nutritional and safety profile of grains.

Typically, biochemical analysis involves turning rice grains into powder and can take hours or days to obtain full results.

However, detailed analysis by the synchrotron can take just minutes, allowing the research team to analyse the nutrient-rich surface of hundreds of grains and help determine the exact location of the health promoting compounds in rice.

The approach has already yielded results demonstrating the high nutritional value of coloured rices over white rice.

Dr Butardo says the research has broad application across underfed and overfed rice-consuming communities.

“Understanding coloured grains better will help us create food that is more nutritious for everyone, whether it be ensuring the underfed are getting a good balance of macro- and micronutrients, or helping the overfed boost micronutrient intake, which can be a problem for overweight and obese individuals,” he says.