Genetic modification is one of the most important and controversial issues facing the food industry, nowhere more so than in cereal production and processing. This major work explains the techniques involved and their enormous potential for food producers and consumers. It also explains how this new technology is regulated, the methods for assessing its potential risks, and the ways that cereal biotechnology can add value. Much has been written on this significant issue but until now there has been no single guide for both academia and industry. By examining both sides of the coin, this book bridges the gap between these groups, giving each a greater awareness of the other’s role, a more rounded picture of the business and an increased understanding of all the issues at stake.