Rice is the primary food source for more than 3 billion people around the world. Many are unable to afford a diverse and nutritious diet that includes complete protein, grains, fruits and vegetables. They rely heavily on more affordable cereal crops, including rice, for most of their calories.
My research focuses on health risks associated with climate variability and change. In a recently published study, I worked with scientists from China, Japan, Australia and the United States to assess how the rising carbon dioxide concentrations that are fueling climate change could alter the nutritional value of rice.
