Rice is the primary staple food for more than half of the world’s population, with the grain serving as the edible and nutritionally important component. The major constituent of rice grain is starch, which is composed of two polysaccharides: amylose and amylopectin. Rice varieties with a higher amylose-to-amylopectin ratio generally have a lower glycemic index, resulting in slower starch digestion and a more gradual release of glucose into the bloodstream. Such varieties are therefore considered a healthier dietary option, particularly for managing blood sugar levels.

Beyond providing dietary energy, rice is also an important source of protein, especially in low- and middle-income countries where it forms a substantial part of the daily diet. Enhancing grain protein content while optimizing starch composition can significantly improve the nutritional value of rice and contribute to better public health outcomes.

Simultaneously, meeting the food demands of a growing global population requires sustained improvements in rice productivity. Increasing grain yield remains a major agricultural priority, particularly under the constraints of limited arable land and changing climatic conditions.

Our research is driven by the vision of developing next-generation rice lines that combine high grain yield with superior nutritional quality. By increasing grain protein content and optimizing the amylose-to-amylopectin ratio, we aim to contribute to the development of rice lines that address the dual challenges of food security and nutritional security