Principles of Cereal Science and Technology Authors Provide Insight into the Current State of Cereal Processing

摘要

Much has changed in cereal science and technology since the second edition of Principles of Cereal Science and Technology was published in 1994. The newest edition, available since January 2010, is completely updated, providing food science professionals and students the most thorough cereal science information available. This edition will benefit anyone involved in the whole chain of cereal processing from farm to fork. In addition, all of those preparing for a career in industries processing cereals mainly for food or food ingredient purposes will undoubtedly benefit from reading the book and will be able to use it as a reliable resource for easily approachable background information. Moreover, employees with a general food science background outside of the cereal field who have become involved in food systems containing cereals or cereal components will fully be able to take advantage of having the latest edition on their bookshelves. The book is written in a style and at a level that a person with limited background in science can still greatly benefit from. With the recent publication of the third edition, Cereal Foods World asked the book's authors, Jan Del-cour and Carl Hoseney, to discuss the advances they see in cereal science and technology today.