Sorghum and Millets (2^nd Ed.) Chemistry, Technology, and Nutritional Attributes

1. Taxonomy, History, Distribution and Production
2. Breeding and Agronomy
3. Application of Plant Breeding and Genomics for Improved Sorghum and Pearl Millet Grain Nutritional Quality
4. Post-Harvest Technologies
5. Grain Structure and Grain Chemical Composition
6. Starch and Protein Chemistry and Functional Properties
7. Food and Beverage Nutritional Attributes
8. Phyto-Chemical Related Health-Promoting Attributes
9. Traditional Food and Beverage Products and Technologies
10. Modern Food, Beverage, and Animal Feed Products and Technologies
11. Gluten-Free Dough-Based Foods and Technologies
12. Sorghum as Feed Grain for Animal Production
13. Industrial and Non-Food Applications
14. Quality Management Systems

John Taylor is a Senior Research Fellow at the University of Pretoria in South Africa, specializing in grain science and alleviation of micronutrient malnutrition.



John is author of numerous scientific papers and book chapters on sorghum, millets and other grains. He was editor-in-chief of the Journal of Cereal Science from 2018-2021. He has co-edited a monograph on Ancient Grains and the second edition of Sorghum and Millets: Chemistry, Technology and Nutritional Attributes. He is presently co-editing a handbook on modern cereal science and technology.



He is an Honorary President of the International Association for Cereal Science and Technology (ICC), and fellow of ICC, the Cereal and Grains Association and the International Academy of Food Science and Technology, and 2021 was recipient of the T.B. Osborne Medal from the Cereals and Grains Association.
Kwaku Gyebi Duodu is Professor of Food Science and Head of the Department of Consumer and Food Sciences, University of Pretoria, South Africa. He is involved in undergraduate and postgraduate teaching in Food Chemistry and Food Engineering. His research focuses on the health-promoting properties of African grains and their foods and he investigates the metabolomic profiling, chemistry and bioactivity of phenolic compounds. He also has research interest in nutritional aspects of African grain-based foods with focus on mineral bioaccessibility and protein quality. Gyebi co-edited the second edition of Sorghum and Millets: Chemistry, Technology and Nutritional Attributes. He serves on the editorial boards of the Journal of Cereal Science and the Journal of Food Composition and Analysis.