Rank Prize awarded to unlock the potential of pea

A researcher and lecturer from the School of Biology has been awarded a prestigious award to support the development of innovative research into the pea crop.

Dr Natasha Yelina has been awarded the 2025 Rank Prize Nutrition Committee New Lecturer Grant, which recognises next generation researchers who have the potential to make a significant contribution to food and nutrition science.

The grant will support Dr Yelina’s research into gene editing in the pea crop, which she hopes will have implications for nutrition and sustainable food production in the UK and beyond.

The humble pea crop

Alongside fava beans, the pea is one of the UK’s two major legumes and is an increasingly important source of protein for human diets. However, the crop has proven difficult to improve through conventional gene editing techniques.

Pea seedlings - Adobe Stock

Image: Pea seedlings (Adobe Stock)

Dr Yelina, whose work has involved collaborations with Alexandre De Saint Germain and Fabien Nogué from the Institute Jean-Pierre Bourgin for Plant Sciences, INRAE, Versailles in France, is hoping to develop a faster, simpler and more accessible gene editing technique in peas. The aim is to improve pea agronomic and nutritional qualities by editing one or a small number of genes that underpin these traits.

“Conventional gene editing in crops such as pea relies on a process called genetic transformation, which is complex, highly inefficient, and requires specialised equipment. We are exploring how a virus can be used to deliver the editing machinery directly to the plant, removing the need for that laborious process.”

From lab to the plate

The implications of this research could pave the way to produce pea crops with improved protein digestibility and better taste, which would make it a more attractive ingredient in the growing market for plant-based foods. Dr Yelina hopes her work could also open possibilities for broader improvements in crop resilience and sustainable agriculture.

"When you think of peas, you're probably thinking of the green peas you get on the side with fish and chips”, explains Dr Yelina. “But dry (yellow) peas can be ground into flour and used for many things, for example in breads, bakery, and patisserie products, or as a source of meat-free protein, where it shouldn't have any pulse-associated, or beany, flavours. Another limitation to a wider use of pea in food production is presence of proteins in seeds that are hard to digest. By knocking out just one, two, or three genes, you can remove the off-flavours and bitterness and increase digestibility.

“Pea is also a legume, so it fixes nitrogen, which means it reduces the amount of inorganic fertiliser farmers need. It's great for sustainable farming, but the yields aren't stable enough yet, and that's what this work can help to change."

Recognition from Rank

For Dr Yelina, who built her research career at Cambridge University, the Rank Prize represents an important milestone – providing funding, and confidence, to establish her research programme here at Leeds.

Dr Yelina said:

“I was delighted to receive the award. Starting a new research group from scratch means that every bit of support counts, and this will help me build the strong foundations I really need to get going at Leeds.”

The Rank Prize is also very prestigious, and the response from my community when the announcement came out was really touching. It's wonderful to feel that encouragement.

Professor Stefan Kepinski, Head of the School of Biology said:

Natasha's achievement in securing the Rank Prize is thoroughly deserved, and testament to the quality and ambition of the research she is bringing to Leeds.

“Future agricultural systems is one of the key research areas in the School of Biology, and her pioneering work on pea crops is a perfect example of how we are exploring the science of plants and crops in ways that could make a genuine difference to how we produce and consume food.”