Cereal biotechnology

By Peter C. Morris, James H. Bryce

Subjects: Cereales como alimento, Biotechnologie, Céréales, Grain, Biotechnology, Getreide, TECHNOLOGY & ENGINEERING, Granos, Aufsatzsammlung, Agriculture, Agronomy, Crop Science, Cultivo

Description: More than 50% of the world's food comes from the three cereals: wheat, maize and rice. In order to continue to fed a growing world population the food industry must understand the potential benefits that cereal biotechnology can offer. This major new collection provides a bridge between academic theory on the potential of this technology and the industrial aspects of current practice. The individual chapters provide comprehensive coverage of product development, specific applications, current regulation and the all-important question of consumer acceptability.