This book offers food scientists comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. After placing the grain barley in a historical context, the book reviews the genetics and chemistry of barley. The following chapters explain food quality factors for manufacturing and barleys role in breads and related products. Health benefits, biotechnology, and breeding applications are also reviewed with a discussion of the pros and cons of applying the barley genome in genetic engineering. An appendix directory of barley sources, manufacturers, and research centers concludes the book.