ICC Handbook of 21st Century Cereal Science and Technology 1st Edition

Boldly reimagine how grains become the foods the world depends on with the ICC Handbook of 21st Century Cereal Science and Technology 1st Edition, edited by Gerhard Schleining, Peter R. Shewry, Hamit Koksel, and John R.N. Taylor. This authoritative reference brings together cutting-edge science, practical processing know-how, and global perspectives to serve researchers, industry professionals, educators, and policy makers across Europe, North America, Asia, Africa, and beyond.

Discover clear, evidence-based coverage of cereal composition, milling and baking technologies, grain quality assessment, nutrition and safety, and innovations shaping the modern grain value chain. Written and curated by leading experts, the handbook translates complex laboratory findings into actionable insights for millers, food technologists, agronomists, and product developers seeking competitive advantage in local and international markets.

Practical yet scholarly, the volume emphasizes sustainability, climate resilience, and food security—showing how new techniques and quality-control strategies can improve yields, reduce waste, and meet regional consumer needs from urban bakeries to large-scale processors. Rich with contemporary case studies and best-practice guidance, it equips readers to optimize raw materials, refine processing methods, and ensure consistent product quality across diverse grain types and geographic conditions.

Whether you’re building a curriculum, upgrading R&D capabilities, or steering a commercial operation, this handbook is an indispensable resource for navigating the challenges and opportunities of 21st-century cereal science and technology. Secure your copy today to stay ahead in a global, fast-evolving grain industry.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.