Under the Wheat Initiative, the Expert Working Group (EWG) on Improving Wheat Quality for Processing and Health was established almost ten years ago to bring together experts from around the world to focus on grain quality in a broad sense.

The EWG highlights the impact of international collaboration in addressing global challenges in wheat production and quality. Key topics addressed include seed proteins, allergens, carbohydrates, nutrition, processing, food safety, and the use of genetic resources to discover novel quality traits.

The EWG has served as an excellent platform for fostering bilateral and multilateral collaborations among members, leading to significant advancements in understanding these critical areas. In this talk, we will summarize the successful research histories undertaken within the EWG and discuss the future research challenges that should be addressed through continued international collaboration.