Work from Professor Julie Gray and her team, focusing on climate-resilient crops, will be on display.
The exhibition, running until January 4, 2026, will examine sustainable food production and consumption. It will present over 100 historic and contemporary objects, exploring how our food choices impact climate, nature, and society.
Professor Julie Gray's group contributed exhibits detailing their research into plant stomata – the tiny pores on leaves vital for water regulation and cooling. This work has potential for developing crops better suited to a changing climate. The display will include a wire sculpture of wheat stomata, based on a confocal image by BBSRC PhD student Jodie Armand and also an infra-red thermal image by Dr. Jess Dunn (ISF Research Fellow), illustrating stomata's role in water loss and plant cooling.
It's incredibly exciting to have our achievements in developing climate-resilient crops highlighted at the Science Museum. This exhibition is an opportunity to share our research with a broad audience. I'm especially proud of our early career researchers, whose creativity shines through.
Professor Julie Gray
The 'Future of Food' exhibition is free to enter and designed for visitors aged 7 and above, offering interactive and multi-sensory experiences.