Author Description

The world's major cereals are staple foods supplying about two-thirds of mankind's calorific needs as well as being a rich source of proteins, vitamins, minerals and fibre. They also contribute significantly to animal feeds and non-food products such as packaging materials, cosmetics, liquid transport biofuels etc. In this book experts explain and discuss the latest biotechnological advances in cereal crop science, including the latest results of gene editing techniques.