Overview

ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments. This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods.

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9780323952958

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Peter R. Shewry leads research at Rothamsted Research on the development, structure, and composition of wheat grain. He is the author of over 500 refereed papers, has edited or co-edited 19 books (including the fourth edition of Wheat: Chemistry and Technology), and co-authored the book Wheat: Environment, Food and Health (2021). In 2000 he was awarded the Thomas Burr Osborne Medal by the AACC (now Cereals & Grains Association), in 2002 was the joint recipient of the Rank Prize for Nutrition, and in 2016 was awarded the Clyde H. Bailey Medal by the ICC. Hamit Koksel was the leader of the Cereal Research Group at Hacettepe University, Food Engineering Department and is currently at Istinye University, Istanbul, Turkey. He served as the ICC president in 2017–18 and became ICC Academy Chair in 2021. In 2016 he was awarded the Harald Perten Prize and in 2020 the Friedrich Schweitzer Medal by the ICC. John Taylor is a Senior Research Fellow at the University of Pretoria in South Africa, specializing in grain science and alleviation of micronutrient malnutrition. John is author of numerous scientific papers and book chapters on sorghum, millets and other grains. He was editor-in-chief of the Journal of Cereal Science from 2018-2021. He has co-edited a monograph on Ancient Grains and the second edition of Sorghum and Millets: Chemistry, Technology and Nutritional Attributes. He is presently co-editing a handbook on modern cereal science and technology. He is an Honorary President of the International Association for Cereal Science and Technology (ICC), and fellow of ICC, the Cereal and Grains Association and the International Academy of Food Science and Technology, and 2021 was recipient of the T.B. Osborne Medal from the Cereals and Grains Association.

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