The long-term goal is to develop oat with new and unique properties that can be used as whole grain or fractionated for use in the food industry. The focus here will be on the pre-breeding and early variety development stages. The final variety will be developed in collaboration with oat breeders. We have a close communication with several end-users and will tailor our development according to their feed-back. To facilitate this development, we have built several technologies like a population of mutated Belinda oat with a very high variation, an arsenal of different molecular and biochemical methods and a unique data base of oat DNA and protein sequences. We have used this technology to identify pre-breeding lines high in ß-glucans high in protein and showing tolerance to Fusarium sp. Taking advance of these technologies, we can also develop molecular markers for the traits, which greatly facilitates a further development of the rebreeding lines to finished varieties.