Developing Sustainable and Health Promoting Cereals and Pseudocereals

Developing Sustainable and Health Promoting Cereals and Pseudocereals

Conventional and Molecular Breeding

1st Edition - January 1, 2023

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  • Editors: Marianna Rakszegi, Maria Papageorgiou, João M. Rocha
  • Paperback ISBN: 9780323905664

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Developing Sustainable and Health Promoting Cereals and Pseudocereals: Conventional and Molecular Breeding reviews the most recent available knowledge in the field of cereal and pseudocereal breeding, with particular emphasis on the latest biotechnological techniques which are very likely to lead to breakthrough changes in the field of plant breeding Cereals and pseudocereals are of increasing interest as the world’s population further supports plant-based diets and its consequent demand for raw- and versatile ingredients that can be processed into nutritious and yet affordable foods. The pseudocereals particularly allow the widening of the choice of gluten free products. Simultaneously, the focus on plant breeding for grain crops is undergoing a clear shift from the focus on yield and disease resistance of a decade ago to now address concerns about sustainability, resilience to climate change, and health and nutrition associated benefits. The opportunities of cereal grain are the driving forces for breeders and also for agronomic practices. Providing comprehensive information on the use of genetic resources or pre-breeding activities to improve health related properties of cereals and pseudocereals to exploring targeted field-management practices to the latest in biotechnological methodologies, the book provides the cohesive overview necessary for understanding the potential impact and benefit of improved production of cereals and pseudocereals. with high-nutritional value (targeted nutritional inputs, organic, low-input cultivation, etc.) The book takes into account the impact of climate change in the form of abiotic and/or biotic stresses on the grain composition of cereals and pseudocereals and also includes new business models in local/regional food systems for farmers and companies, based on multi-actor approach, recognizing the importance of healthy cereals in the market and consumers’ acceptance of non-conventional breeding. Additionally the book provides a useful future outlook of the cereals, pseudocereals and plant breeding that will prove valuable for researchers and producers seeking to improve global food and nutrition security.

Key Features

  • Includes coverage of cereals and pseudocereals in a single comprehensive volume
  • Focuses on sustainable circular economy, including assurance of food safety, quality and health benefits
  • Approaches breeding to attain robust cereal and pseudocereals with higher nutritional value and adapted to specific regions, climate change and global warming


Academic and commercial researchers in agriculture and cereal science.New product development focused on gluten-free, organic, and/or nutraceuticals

Table of Contents

  • Section 1: Innovations to obtain cereals and pseudocereals with better nutritional and healthy traits
    Section 2: Breeding approaches to attain robust cereals and pseudocereals to climate changes
    Section 3. Economical aspects "from farm to fork"

Product details

  • No. of pages: 571
  • Language: English
  • Copyright: © Academic Press 2023
  • Published: January 1, 2023
  • Imprint: Academic Press
  • Paperback ISBN: 9780323905664

About the Editors

Marianna Rakszegi

Marianna Rakszegi, PhD Chemical Sciences, is a principal investigator of cereal chemistry at the Cereal Breeding Department of the Centre for Agricultural Research. As the leader of the laboratory for quality traits, her main interest is the identification and development of biochemical and molecular-biology tools to develop a more efficient selection system for quality-oriented wheat breeding. Her research focuses on storage proteins, starch, dietary fibers and other bioactive components of cereals. She is a guest associate editor at Frontiers in Plant Science and editorial board member of the Journal of Cereal Science, and co-breeder of 38 wheat and 2 spelt varieties. She won the János Bólyai Fellowship of the Hungarian Academy of Sciences twice, and the Zoltán Magyary postdoctoral Fellowship. She was awarded the ’Researcher of the year 2017’ by the HAS.and is a member of EUCARPIA and the Committee on Plant Breeding, Agricultural Sciences of the HAS.

Affiliations and Expertise

Principal Investigator of Cereal Chemistry, Cereal Breeding Department, Centre for Agricultural Research, Agricultural Institute, Hungary

Maria Papageorgiou

Maria Papageorgiou PhD is Professor Food Science and Technology, International Hellenic University is a graduate of the Department of Chemistry -Aristotle University of Thessaloniki, PhD from Cranfield University, UK. She is involved in several international initiatives, including serving as Secretary - Treasurer of the European Section of the Cereals and Grains Association, Cereals & Europe. She is Board member and member of the Technical Committee of the International Association of Cereal Chemists having also served as National Delegate of Greece in that organization. She is newly elected Board member and represents IHU as Institutional member at the ISEKI FOOD Association and as Article 36 Organizations of EFSA. She has coordinated bilateral research projects, national research activities and has been a team member of EU funded projects. Her main research interests are the tailoring of functional properties of cereal grains and their components in view of developing specific cereal healthy foods and ingredients.

Affiliations and Expertise

Professor Food Science and Technology, International Hellenic University is a graduate of the Department of Chemistry -Aristotle University of Thessaloniki

João M. Rocha

João M. Rocha PhD, is researcher at Green Chemistry Laboratory (LAQV), REQUIMTE – Chemistry and Technology Network, in the Department of Chemistry and Biochemistry, Faculty of Sciences – University of Porto. His PhD is in Food Science and Engineering from University of Lisbonhas. He is the Chair, Principal Coordinator and Grant Holder Scientific Representative of the COST Action Sourdomics (CA18101) with 55 countries from 5 Continents. He is also Secretary of the General Assembly board of the National Association of Science and Technology Researchers (ANICT). His research activities and interests related with cereal science and sourdough biotechnology encompasses: Phenotypic and genotypic screening and characterization of microorganisms; Design and development of fermentation processes and starter cultures; Production, extraction and purification of functional microbial metabolites; Design innovative food products and processes and valorization of by-products and food wastes; Food safety and ascertain the health promoting effects, environmental sustainability and economic feasibility of food.

Affiliations and Expertise

Researcher, Green Chemistry Laboratory (LAQV), REQUIMTE – Chemistry and Technology Network, Department of Chemistry and Biochemistry, Faculty of Sciences – University of Porto, Portugal

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