John R. N. Taylor is an emeritus professor at the University of Pretoria specializing in grain science and nutrition in Africa. He is also advisor to the Kenya-based Fortified Whole Grain Alliance. He is the author of numerous research papers and book chapters on sorghum and millets and other grains. He has been an editor of several books, most recently the ICC Handbook of 21st Century Cereal Science and Technology, published by Academic Press in 2023. John is a fellow of the Cereal & Grains Association, the International Association for Cereal Science and Technology, and the International Academy of Food Science and Technology.Joseph Awika is Associate Professor at Texas A&M University. His research focus is grain chemistry and biochemistry - identifying mechanisms by which secondary plant metabolites and minor grain constituents can be optimized to improve food quality and human health. Dr. Awika’s current research investigates synergistic interactions of specific grain polyphenols in food matrix, and effect of complexation of the polyphenols with starch and proteins on macronutrient digestibility and functionality. He is heavily involved in international research activities aimed at improving nutritional, health and food-processing quality of cereals and legumes with the goal of reducing poverty and preventing disease in Africa.

• 1. Ancient Grains: Meeting the World’s Food and Nutrition Needs in the 21st Century2. Global Supply of Ancient Grains in the 21st Century: Keys to Unlocking their Full Potential3. Sorghum: Its Unique Nutritional and Health-Promoting Attributes4. Millets: Their Unique Nutritional and Health-promoting Attributes5. Quinoa: Its Unique Nutritional and Health-promoting Attributes6. Amaranth: Its Unique Nutritional and Health-promoting Attributes 7. Buckwheat: Its Unique Nutritional and Health-promoting Attributes8. Lupins: Their Unique Nutritional and Health-promoting Attributes9. African Legumes: Nutritional and Health-promoting Attributes10. Wild Rice: Nutritional and Health Promoting Attributes11. Future Research in the Ancient Grains

John R. N. Taylor is an emeritus professor at the University of Pretoria specializing in grain science and nutrition in Africa. He is also advisor to the Kenya-based Fortified Whole Grain Alliance. He is the author of numerous research papers and book chapters on sorghum and millets and other grains. He has been an editor of several books, most recently the ICC Handbook of 21st Century Cereal Science and Technology, published by Academic Press in 2023. John is a fellow of the Cereal & Grains Association, the International Association for Cereal Science and Technology, and the International Academy of Food Science and Technology.Joseph Awika is Associate Professor at Texas A&M University. His research focus is grain chemistry and biochemistry - identifying mechanisms by which secondary plant metabolites and minor grain constituents can be optimized to improve food quality and human health. Dr. Awika’s current research investigates synergistic interactions of specific grain polyphenols in food matrix, and effect of complexation of the polyphenols with starch and proteins on macronutrient digestibility and functionality. He is heavily involved in international research activities aimed at improving nutritional, health and food-processing quality of cereals and legumes with the goal of reducing poverty and preventing disease in Africa.

• 1. Ancient Grains: Meeting the World’s Food and Nutrition Needs in the 21st Century2. Global Supply of Ancient Grains in the 21st Century: Keys to Unlocking their Full Potential3. Sorghum: Its Unique Nutritional and Health-Promoting Attributes4. Millets: Their Unique Nutritional and Health-promoting Attributes5. Quinoa: Its Unique Nutritional and Health-promoting Attributes6. Amaranth: Its Unique Nutritional and Health-promoting Attributes 7. Buckwheat: Its Unique Nutritional and Health-promoting Attributes8. Lupins: Their Unique Nutritional and Health-promoting Attributes9. African Legumes: Nutritional and Health-promoting Attributes10. Wild Rice: Nutritional and Health Promoting Attributes11. Future Research in the Ancient Grains

John R. N. Taylor is an emeritus professor at the University of Pretoria specializing in grain science and nutrition in Africa. He is also advisor to the Kenya-based Fortified Whole Grain Alliance. He is the author of numerous research papers and book chapters on sorghum and millets and other grains. He has been an editor of several books, most recently the ICC Handbook of 21st Century Cereal Science and Technology, published by Academic Press in 2023. John is a fellow of the Cereal & Grains Association, the International Association for Cereal Science and Technology, and the International Academy of Food Science and Technology.Joseph Awika is Associate Professor at Texas A&M University. His research focus is grain chemistry and biochemistry - identifying mechanisms by which secondary plant metabolites and minor grain constituents can be optimized to improve food quality and human health. Dr. Awika’s current research investigates synergistic interactions of specific grain polyphenols in food matrix, and effect of complexation of the polyphenols with starch and proteins on macronutrient digestibility and functionality. He is heavily involved in international research activities aimed at improving nutritional, health and food-processing quality of cereals and legumes with the goal of reducing poverty and preventing disease in Africa.

• 1. Ancient Grains: Meeting the World’s Food and Nutrition Needs in the 21st Century2. Global Supply of Ancient Grains in the 21st Century: Keys to Unlocking their Full Potential3. Sorghum: Its Unique Nutritional and Health-Promoting Attributes4. Millets: Their Unique Nutritional and Health-promoting Attributes5. Quinoa: Its Unique Nutritional and Health-promoting Attributes6. Amaranth: Its Unique Nutritional and Health-promoting Attributes 7. Buckwheat: Its Unique Nutritional and Health-promoting Attributes8. Lupins: Their Unique Nutritional and Health-promoting Attributes9. African Legumes: Nutritional and Health-promoting Attributes10. Wild Rice: Nutritional and Health Promoting Attributes11. Future Research in the Ancient Grains