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Cereal Biotechnology

Edited by Peter C. Morris, James H. Bryce

Published August 31st 2000 by CRC Press – 264 pages

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Description

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.

Contents

GLOSSARY

INTRODUCTION, P.C. Morris and J.H. Bryce, Heriot-Watt University

Cereals: an introduction

Plant breeding

Biotechnology: an introduction

The structure of this book

THE GENETIC TRANSFORMATION OF WHEAT AND BARLEY, R.C. Schuurink and J.D. Louwerse, Heriot-Watt University

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 aand J.B. Power, University of Nottingham

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.

Commercial targets for cereal biotechnology

Problems in cereal biotechnology

Efficacy screening of commercial traits

Molecular breeding of transgenic plants

Molecular quality 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

Future trends

USING BIOTECHNOLOGY TO ADD VALUE TO CEREAL, R.J. Henry, Southern Cross University

Weed control (productivity, quality, safety)

Disease resistance (productivity, quality, safety)

Improved nutritional properties (quality, safety)

Improved processing properties (productivity, quality, safety)

Improved cereal quality control (quality, safety)

Summary: future prospects and limitations

MOLECULAR BIOLOGICAL TOOLS IN CEREAL BREEDING, W. Thomas, Scottish Crop Research Institute

Markers

Characters

Deployment of molecular markers

Future prospects

Conclusions

RISK ASSESSMENT AND LEGISLATIVE ISSUES, W. Cooper, formerly NIAB and J.B. Sweet, NIAB

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

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

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

CURRENT PRACTICE IN CEREAL PRODUCTION, E.J. Evans, University of Newcastle

Introduction

Varietal selection

Crop establishment

Crop nutrition

Weed control

Disease control

Pest control

Harvesting and grain storage

SUMMARY AND CONCLUSIONS, P.C. Morris, G. Palmer, and J.H. Bryce, Heriot-Watt University

Improving cereal production and quality: a global challenge

The potential of cereal biotechnology

Biotechnology in commercial practice

Problems facing the cereal biotechnology industry

The future

Note: Chapters also include Introduction, References, and Sources