Our targets for soybean improvement rely on determining the underlying molecular genetics controlling seed traits such as altered fatty acid profiles (low linolenic acid oil and high oleic acid oil) and decreasing the anti-nutritive factors in seed meal (low phytic acid and low raffinose/stachyose).  We capitalize on a variety of techniques including candidate gene approaches and forward and reverse genetics.  We employ basic molecular biology tools to characterize soybean genes at the sequence and expression level.  In addition, we carry out basic genetics experiments by following alleles of interest in segregating populations of plants.  We develop new tools by discovering the alleles of genes that are responsible for important soybean seed composition traits.  The results of our work will ultimately result in the development of new soybean varieties that provide better choices for producers to meet the demand for the basic ingredients for healthier foods.