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 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.

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• 1. Origin, evolution, production and utilisation of cereals2. Introduction to grain structure3. Role of cereals in nutrition and health4. Starch5. Fibre6. Proteins7. Gluten proteins8. Enzymes and inhibitors9. Vitamins and phytochemicals10. Minerals and phytate11. Lipids12. Mycotoxins13. Wheat14. Maize15. Rice16. Barley17. Sorghum and Millets18. Oats19. Rye and Triticale20. Pseudocereals21. Storage22. Wheat quality testing in a breeding programme23. Quality testing for milling and baking (including NIR)24. Quality testing of wheat flour, dough and bread25. Quality testing of other cereals26. Dry milling of wheat and other cereals27. Wet milling of wheat and maize28. Sourdough Microbial System and Sourdough Bread29. Western breads - current technologies and future challenges30. Flatbreads and pancakes31. Steamed breads32. Non-extruded breakfast cereals33. Extrusion cooking and snackfood technologies34. Soft wheat products: Cakes and Biscuits35. Noodles36. Durum wheat milling and pasta37. Other durum wheat products - Couscous and Bulgur38. Malting and Brewing39. Rice processing40. Industrial uses41. Gluten-free bakery products

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 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.

Select Guide Rating

• 1. Origin, evolution, production and utilisation of cereals2. Introduction to grain structure3. Role of cereals in nutrition and health4. Starch5. Fibre6. Proteins7. Gluten proteins8. Enzymes and inhibitors9. Vitamins and phytochemicals10. Minerals and phytate11. Lipids12. Mycotoxins13. Wheat14. Maize15. Rice16. Barley17. Sorghum and Millets18. Oats19. Rye and Triticale20. Pseudocereals21. Storage22. Wheat quality testing in a breeding programme23. Quality testing for milling and baking (including NIR)24. Quality testing of wheat flour, dough and bread25. Quality testing of other cereals26. Dry milling of wheat and other cereals27. Wet milling of wheat and maize28. Sourdough Microbial System and Sourdough Bread29. Western breads - current technologies and future challenges30. Flatbreads and pancakes31. Steamed breads32. Non-extruded breakfast cereals33. Extrusion cooking and snackfood technologies34. Soft wheat products: Cakes and Biscuits35. Noodles36. Durum wheat milling and pasta37. Other durum wheat products - Couscous and Bulgur38. Malting and Brewing39. Rice processing40. Industrial uses41. Gluten-free bakery products

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 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.

Select Guide Rating

• 1. Origin, evolution, production and utilisation of cereals2. Introduction to grain structure3. Role of cereals in nutrition and health4. Starch5. Fibre6. Proteins7. Gluten proteins8. Enzymes and inhibitors9. Vitamins and phytochemicals10. Minerals and phytate11. Lipids12. Mycotoxins13. Wheat14. Maize15. Rice16. Barley17. Sorghum and Millets18. Oats19. Rye and Triticale20. Pseudocereals21. Storage22. Wheat quality testing in a breeding programme23. Quality testing for milling and baking (including NIR)24. Quality testing of wheat flour, dough and bread25. Quality testing of other cereals26. Dry milling of wheat and other cereals27. Wet milling of wheat and maize28. Sourdough Microbial System and Sourdough Bread29. Western breads - current technologies and future challenges30. Flatbreads and pancakes31. Steamed breads32. Non-extruded breakfast cereals33. Extrusion cooking and snackfood technologies34. Soft wheat products: Cakes and Biscuits35. Noodles36. Durum wheat milling and pasta37. Other durum wheat products - Couscous and Bulgur38. Malting and Brewing39. Rice processing40. Industrial uses41. Gluten-free bakery products