Cereal Chemistry Focus Issue
New Breeding Technologies for Cereals

Be in the Next Cereal Chemistry Focus Issue!

New breeding technologies have emerged as a growing field of research for their applications in developing new agricultural products. Significant research developments are occurring with new methods, strategies, analyses, and interpretations in the crop world. These new technologies, including methods for gene editing, the use of genome-wide association studies, genomic prediction, and applications of microbiomics and epigenomics, are bound to benefit the breeding of new grain varieties. Meanwhile, global regulatory authorities are working to establish processes that will allow the launch of products developed using such tools.

This focus issue of Cereal Chemistry on new breeding technologies will highlight the following topics with review articles and original research papers:

  • New breeding technologies: scientific background, historical perspective, and today’s status
  • Current application of new breeding technologies in cereal crop improvement
  • New breeding technologies: global regulatory perspective
  • From new breeding technology to commercialization: feasibility and technical challenges
  • Opportunities for cereal chemists to utilize the new breeding technologies

You are strongly encouraged to submit a research paper or review article for consideration for publication in this special focus issue of Cereal Chemistry. Submitted manuscripts will go through the regular peer-review process.

Publication of the special issue is scheduled for January 2018. Papers may be published online prior to printed publication, once accepted. Papers must meet the scope and quality standards of Cereal Chemistry. There are no page fees for the first 7 pages (typically 6,000 - 7,000 words). When submitting your article through Manuscript Central, be sure to select Focus Issue as the manuscript type.

Instructions to Authors

Focus Issue Editors: Durba Ghoshal, Hongxin Jiang, Ray Shillito, and Li Wang

Editor-in-Chief: Dr. Les Copeland

Dr. Copeland's three-year tenure as editor-in-chief has officially begun on January 1, 2016.

Upon accepting his appointment, Dr. Copeland said, "It is a great honor to have been selected as the next editor-in-chief of Cereal Chemistry. I look forward to the exciting challenges of the role and to providing leadership to the journal in this era of great changes in scientific publishing. I will be doing all I can to meet the expectations of AACC International and the broader cereal science community in promoting and enhancing the reputation of this fine journal."

Before his current position at the University of Sydney, Dr. Copeland held postdoctoral appointments at Yale University and the University of Buffalo. He was also a Fulbright Fellow at the University of California, Davis. His BSc and PhD degrees in biochemistry were received from the University of Sydney, and he is also a Graduate of the Australian Institute of Company Directors.

Copeland has been the primary supervisor of 34 Ph.D. students and was the recipient of the AACC International 2014 Excellence in Teaching Award. He has published extensively on the biochemistry of nitrogen-fixing symbioses of legumes.

His research interests are on the chemistry of food grains and food plants, structure-function relationships of food starches, genotype and environmental effects on cereal grain quality, and the origins of the human diet.

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