Cereal biotechnology

hardback  264 pages  ISBN 1855734982      £130.00

• Describes the science behind cereal transformation
• Analyzes the nature of the practice of applying genetic engineering to cereal processing
• Evaluates potential benefits and risks of using genetic techniques in cereal processing
• Describes the current practice and limitations in malting and brewing, milling and baking, and cereal production
• Discusses problems of risk assessment, legislative issues, and public perception
• Provides a comprehensive overview of cereal biotechnology

The application of biotechnology to food processing has been one of the most important and controversial recent developments in the food industry. With this in mind, Cereal Biotechnology analyzes the practice, potential benefits, and risks of using genetic techniques in cereal processing. This major new text provides both plant molecular biologists and those in the cereal processing industries with a comprehensive overview of the subject.

More than 50% of the world's food comes from the three cereals: wheat, maize and rice. In order to continue to feed 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.

Contents

Introduction P C Morris and J H Bryce, Heriot-Watt University, UK

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

The genetic transformation of rice and maize R C Schuurink and J D Louwerse, Heriot-Watt University, UK

• Introduction
• 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

The genetic transformation of rice and maize M R Davey, H Ingram, K Azhakanandam and J B power, University of Nottingham, UK

• Introduction
• 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

Product development in cereal biotechnology D McElroy, Maxygen Inc, USA

• Introduction
• 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

Using biotechnology to add value to cereals R J Henry, Southern Cross University, Australia

• Introduction
• 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

Molecular biological tools in cereal breeding W Thomas, Scottish Crop Research Institute, UK

• Introduction
• Markers
• Characters
• Deployment of molecular markers
• Future prospects

Risk assessment and legislative issues W Cooper, IP Acumen and J B Sweet, National Institute of Agricultural Botany, UK

• Introduction
• 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

Current practice in milling and baking A Lynn, Scottish Agricultural College, UK

• Introduction
• 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

Current practice in malting, brewing and distilling R G Anderson, Marchington Zymoscience, UK

• Introduction
• 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

Summary and conclusions P C Morris, G Palmer and J H Bryce, HeriotWatt University, UK

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