Wheat: Environment, Food and Health

is written by two leading authorities in the field and offers insights into critical issues such as the sustainability of wheat production, the challenges of both mitigating and adapting to environmental change, and the effects of wheat consumption on human health. Covering a broad range of topics, the authors: is an essential resource for researchers and academics in disciplines including agriculture, plant biology, applied biology, botany, food science and nutrition, crop improvement, food security, environmental sustainability, and human health.