The study deals with the improvement of protein and fibre in potato. Genetic and molecular analyses were performed to gain insights and tools for breeding elite varieties. In doing so, genes and processes were identified and further studied to gain insight into the molecular basis of these traits in potato. To study fibre quality, pectin structures were analysed in relation to hydration properties of potato cell walls. The results facilitate the valorisation of protein and fibre in the potato crop for biobased and food applications.