Something To Chew On - Global Food Systems At Kansas State University

The study of cereal grains comes in many forms, from the fundamental investigation of grain components and their functionality, to processing technologies, to the development of healthy food products ready for consumption.  In this podcast, we welcome Sajid Alavi, professor of grain science and industry, to discuss the importance of cereal grains research in the sustainable production of grain-based foods that represents close to 70% of the world’s calorie consumption.