Peter R. ShewryPeter R. Shewry leads research at Rothamsted Research on the development, structure, and composition of wheat grain. He is the author of over 500 refereed papers, has edited or co-edited 19 books (including the fourth edition of Wheat: Chemistry and echnology), and co-authored the book Wheat: Environment, Food and Health (2021). In 2000 he was awarded the Thomas Burr Osborne Medal by the AACC (now Cereals & Grains Association), in 2002 was the joint recipient of the Rank Prize for Nutrition, and in 2016 was awarded the Clyde H. Bailey Medal by the ICC. Read More Read Less