Nese Sreenivasulu has 15 years of research experience in plant functional genomics. Since 2013, he has been Head of the Grain Quality and Nutrition Center at the International Rice Research Institute (IRRI). During his tenure, he has provided scientific leadership for IRRI’s research on rice grain quality and nutrition (higher milling recovery, sensory, cooking, and nutritional qualities). Previously, he led the research group Abiotic Stress Genomics of IZN at the Leibniz Institute of Plant Genetics and Crop Plant Research (IPK), addressing the molecular mechanisms of stability of seed yield under drought. He currently holds Adjunct Professor positions at the University of Philippines, Los Banos and at De La Salle University, and he previously held an Adjunct Professor position at the School of Plant Biology at the University of Western Australia. Dr. Rhowell Jr. Tiozon is affiliated with the Max Planck Institute of Molecular Plant Physiology and the International Rice Research Institute. Current research includes rice, nutrition, Biochemistry, and Molecular Plant Physiology. The opportunity to improve health through agriculture is at the center of Sean Finnie’s professional mission. Sean is Director of the USDA-ARS Western Wheat Quality Laboratory, for which the mission is threefold: (1) to conduct cooperative investigations with breeders, geneticists, and pathologists in the seven western states to evaluate the milling and baking quality characteristics of wheat selections produced each year; (2) to conduct basic research into the biochemical and genetic basis of wheat quality in order to better understand the fundamental nature of end-use functionality; and (3) to develop new and better means to assess the quality of potential wheat culitivars through identification or critical quality paramaters. Before working for the USDA-ARS, Sean worked at Bay State Milling, where he led cultivar development activities, including the commercialization of high fiber wheat, the development of high protein and sustainable oats, and the improvement of organic wheat. Before working at Bay State Milling, he was a Principal Scientist in Cargill’s Global Food Technology group, first in the Bakery Technology Group and then in the Snacks and Cereal Applications Group. Sean holds a PhD in Grain Science from Kansas State University and Bachelor and Master of Science degrees in Food Science from the University of Idaho. Sean was a postdoctoral fellow at KU Leuven, working in the Laboratory of Food Chemistry and Biochemistry. Additionally, Sean received a Professional Certificate of Plant Breeding and Genetics from the University of Nebraska-Lincoln.Sean has volunteered extensively in the Cereals & Grains Association, where he was the Program Chair for the 2019 annual meeting, Chair of the Milling and Baking Division, member of the Scientific Advisory Panel, Professional Development Panel, and Associate Editor for Cereal Chemistry. Sean is also active in the National Association of Plant Breeders and the Crop Science Society of America. Specialty: Plant-Based Research and Technology Education: BS, Food Science, University of Idaho; MS, Food Science and Technology, University of Idaho; PhD, Grain Science and Industry, Kansas State University

• Part I: Cereal Starches and Their Health Benefits1. Perspectives on High Amylose Cereal Grains2. Nutritional Benefits of High Amylose Grains3. Starch Digestibility and Glycemic Impact of High Amylose Cereals4. Granular Structure and Granular Distribution of High Amylose5. Starch Structure Composition and properties of High Amylose6. Starch Characteristics and in vitro digestion models7. Food labeling with ingredients made with resistant starchPart II: Novel Genetic Methods to Improve Starch Nutritional Quality8. Understanding Genetic Control of Starch Digestability9. Genetics of High Amylose Starch10. Genome Editing and Genetic Engineering the Metabolic Pathways of Elevating High Amylose11. Breeding High Amylose Wheat12. Properties of High Amylose Sorghum, Rye, and Millets13. High Amylose Maize14. High Amylose Rice15. High Amylose Barley16. High Amylose Breeding: Challenges and OpportunitiesPart III: Development of Cereal food product High in Resistant Starch17. Physical and Enzymatic Treatments to Elevate Resistant Starch in Cereals18. Phosphorylation, Acetylation, and Oxidation Treatments to Increase Resistant Starch in Cereals19. Emerging Novel Food Processing Technologies to Increase Resistant Starch in Cereal Products Produced in the Food Industry20. Resistant Starch Functional Foods: Means to Optimize the Daily Requirements of Resistant Starch and Fiber21. High Resistant Starch Product Development