Cereals are one of the major food sources in human diet and a large quantity of by-products is generated throughout their processing chain. These by-products mostly consist of the germ and outer layers (brain), deriving from dry and wet milling of grains brewers’ spent grain originating from brewing industry, or others originating during bread-making and starch production. Cereal industry by products are rich in nutrients, but still they end up as feed, substrates for biorefinery, or Waste. Recent advances in cereal genomics have made it possible to analyse the architecture of cereal genomes and their expressed components, leading to an increase in our knowledge of the genes that are linked to key agronomically important traits. These studies have used molecular genetic mapping of quantitative trait loci (QTL) of several complex traits that are important in breeding. The identification and molecular cloning of genes underlying QTLs offers the possibility to examine the naturally occurring allelic variation for respective complex traits. Barley is one of the major and most widely distributed crops worldwide. It has already been used intensively as a model species for cereals in the area of classical genetics and is still today of extraordinary importance as an experimental object for fundamental and applied research. In past years, a tremendous amount of genetic resources have been generated which include genomic DNA sequences, full-length cDNAs and expressed sequence tags. Cereal Biotechnology is an authoritative reference for food processors on a key new technology an essential guide for biotechnologists on the range of commercial application within cereals processing and a vital contribution to the debate for all those concerned with genetic modification in food processing.