ABSTRACT
Introduction Cereal grains provide the major food for humans, contributing to more than two-thirds of the world’s production of edible dry matter and about half of the world’s protein. To aid growers and processors in maintaining this production and increasing it to match the growing population requires the application of many sciences. High-yield cereal varieties with resistance to disease and environmental stresses are the main aims of agronomists, geneticists, plant breeders, and plant pathologists. Cereal chemists are also involved to ensure that the processing properties of the mature grain comply with requirements for the various end-use products that are planned.
