ABSTRACT
As the core of human nutrition, cereals are ubiquitous and multifaceted staple foods addressed to the population worldwide as carriers of either macronutrients and micronutrients or tailored foods for specific targeted groups as healthy, convenient, and indulgent raw materials, providing perfect vectors for diversity and innovation. Approximately half of the world’s cropland is devoted to growing cereals. The combination of direct intake with indirect consumption, in the form of foods like meat and milk, account for cereals’ presence in approximately two-thirds of all human calorie intake worldwide (Dyson 1999).
