Professional Cereal Technology Book
from C.H.I.P.S.

Cereal Biotechnology
edited by Peter C. Morris

Features of Cereal Biotechnology

  • A comprehensive account of the theory and practice of cereal biotechnology
  • A detailed explanation of product development, specific applications and current regulation
  • An analysis of the potential added value benefit for both producers and consumers
  • An examination of the potential risks raised by the new technology
  • Insights into the all-important question of consumer acceptability

Cereal Biotechnology explains the techniques involved and their enormous potential for food producers and consumers, from cereal breeding to milling, baking and brewing. It also explains how this new technology is regulated, the methods for assessing its potential risks, and the ways that cereal biotechnology can add value, from weed control and disease resistance to improved nutritional properties, processing functionality and product quality in food processing.

Cereal Biotechnology is a guide for both those on the academic side and those working in the industry itself. By examining both sides of the coin, this book bridges the gap between these groups, giving each a greater awareness of the other's role, a more rounded picture of the business and an increased understanding of all the issues at stake.

Cereal Biotechnology is an authoritative reference for food processors on a key new technology, an essential guide for biotechnologists on the range of commercial applications within cereals processing, and a vital contribution for all those concerned with genetic modification in food processing.


  1. Introduction

    • Cereals: an introduction
    • Plant breeding
    • Biotechnology: an introduction
    • The structure of this book

  2. The Genetic Transformation of Wheat and Barley

    • Issues in successful transformation
    • Target tissues for transformation
    • Delivery of DNA
    • Selection and regeneration
    • Promoters
    • Examples of transformed wheat and barley
    • Summary: problems and future trends

  3. The Genetic Transformation of Rice and Maize

    • Approaches to the transformation of maize and rice
    • Target tissues for rice and maize transformation
    • Vectors for rice and maize transformation
    • Examples of agronomically useful genes introduced into rice and maize
    • Summary: problems, limitations and future trends
  4. Product Development in Cereal Biotechnology

    • Commercial targets for cereal biotechnology
    • Problems in cereal biotechnology
    • Efficacy screening of commercial traits
    • Molecular breeding of transgenic plants
    • Molecular control for transgenic plants
    • Intellectual property and freedom to operate
    • Regulatory issues and risk assessment
    • Product release and marketing strategies
    • Product development: a practical example

  5. Using Biotechnology to Add Value to Cereals

    • Weed control (productivity, quality, safety)
    • Disease resistance (productivity, quality, safety)
    • Improved nutritional properties (quality, safety)
    • Improved processing properties (productivity, quality, safety)
    • Improved cereal control (quality, safety)
    • Summary: future prospects and limitations

  6. Molecular biological tools in cereal breeding

    • Markers
    • Characters
    • Deployment of molecular markers
    • Future Prospects

  7. Risk assessment and legislative issues

    • Risk assessment and avoidance: general principles
    • Assessing the impact of genetically modified crops
    • How is biotechnology regulated?
    • Public perceptions
    • Future developments in the regulatory process

  8. Current practice in milling and baking

    • The composition of cereals
    • The use of cereals in milling
    • Cereal requirements for milling
    • The use of cereals in baking
    • Bread baking
    • Biscuit manufacture
    • Summary; the role of biotechnology

  9. Current practice in malting, brewing and distilling

    • The fundamentals of malting, brewing and distilling
    • The malting industry: current practice
    • The brewing industry: current practice
    • The distilling industry: current practice
    • Summary: limitations in current practice and the role of biotechnology

  10. Summary and conclusions

    • Improving cereal production and quality: a global challenge
    • The potential of cereal biotechnology
    • Biotechnology in commercial practice
    • Problems facing the cereal biotechnology industry


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    Cereal Biotechnology
    edited by Peter C. Morris
    256 pages • $268.95 + shipping

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