Open access peer-reviewed Edited Volume

Production, Nutritional and Industrial Perspectives of Barley

Farhan Saeed

Government College University, Faisalabad

Dr. Farhan is an Assistant Professor at Government College University Faisalabad-Pakistan where he finished his Ph.D. at the age of 28 years. He has an h index of 16 and has published more than 70 papers in reputed journals with an impact factor of more than 140. His research focus is on finding innovative and effective practices to improve food production, quality, and safety, keeping in view the betterment of human health.


Muhammad Afzaal

Government College University, Faisalabad

Dr. Muhammad Afzaal is working as an Assistant professor in the Department of Food Science. Government College University Faisalabad. He has 10 years of teaching and research experience. He has more than 40 publications in well-reputed journals and 5 book chapters published. His research interests are food science and technology, food microbiology and biotechnology, microencapsulation, probiotics, prebiotics & synbiotics, biopreservation, and waste value addition.


Cereal Barley Dietary Fibers Nutritional Composition Grains Technology Processing Milling Flour Rheology Bioactive Profile Utilization

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About the book

In this book, the technological and functional properties of barley will be highlighted comprehensively. Moreover, Nutritional and bioactive profiles and barley utilization in different baking products will also be in the limelight of this book. This depiction will be valuable for all consumers from health points of view.

Food security is an alarming issue in developing countries as the population is increasing day by day. So, researchers have to think about alternative sources of staple diet(wheat) that should have the same nutritional composition as compared to wheat. Among cereals, barley is an alternative source because of its nutritional and functional properties, despite all the functional ingredients it is rarely used in the food industry. From different researches, it is revealed that it contains 24 % dietary fiber, so it is beneficial for CVDs and other health-related disorders. Now a day, barley consumption is very rare. There are many barley products in the food market such as malt flour, grits, flakes, pot, and pearled barley. Bread formulations also involve the usage of barley flour and cracked barley. The possibility of high fiber barley utilization in breakfast cereals production through blending with other grains, flaking, puffing, and extrusion is becoming common. So, there is a dire need to do value addition of barley into various products. Furthermore, the most important reason for wheat replacement with barley is its allergy-causing nature in some cases. Keeping in view all of the above facts, the present book has been designed.

Publishing process

Book initiated and editor appointed

Date completed: April 6th 2022

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Chapter proposals submitted and reviewed

Deadline for chapter proposals: June 14th 2022

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Deadline for full chapters: August 13th 2022

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

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Review results due: November 1st 2022

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

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Expected publication date: December 31st 2022

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About the editor

Farhan Saeed

Government College University, Faisalabad

PERSONAL STATEMENT My name is Farhan Saeed. During Master study, I received an Indigenous Fellowship from Higher Education Commission (HEC) Pakistan. The selection process was a rigorous process starting from a GRE-based test. After being short listed by HEC, part of the Fellowship was the opportunity to complete doctorate degree mainly within Food Science and Technology field. I did my Doctorate thesis entitled 'Biochemical characterization of non-starch polysaccharides in relation to end-use quality of spring wheats” under the supervision of Dr. Imran Pasha. The doctorate research was focused on value addition of bioactive components extracted from spring wheats. The addition of extracted non-starch polysaccharides enhances the quality of baked products as well as important in nutraceutical point of view. The products under proposed study were thoroughly investigated for assessment of nutritional and end use quality of bread. The output of the proposed research work was highly beneficial to the consumers as well as Government of Pakistan for their intended purposes. The awareness about nutritional significance of non-starch polysaccharides enriched bread was really set the new horizons in product development in Pakistan. In 2012, I joined Institute of Home & Food Sciences, Government College University Faisalabad as Assistant Professor. In 2014, I became HEC Approved Supervisor. During 2015, I have visited Massachusetts, Amherst, USA under Pakistan Program for Collaborative Research (PPCR), HEC Pakistan for two months training program for the development of innovative project. After that, I have been selected to receive a 2016 'Endeavour Research Fellowship” to undertake proposed program in Australia. I did work in Centre for Nutrition & Food Science, The University of Queensland, Brisbane, Australia under the supervision of Professor Mike Gidley. The commencing date of current program is May 17, 2016 and the expiry is on November 15, 2016. In October, 2018. I was promoted to Tenured Associate Professor. I have published more than 70 papers in reputed journals with impact factor more than 140. I have 20 book chapters in international books. I presented research works in international level at Huazhong University Wuhan, China and Conference on Food Properties in Sharjah. I also got two research projects funds from Higher Education Commission Islamabad, Pakistan. I would like to be granted the KGSP because it will offer me with the opportunity to partake in Post-Doctoral program of Food Science and Biotechnology at Kyungpook National University (KNU) among the best universities in Korea. In my home country, vital issues stressed in this particular degree program are quite overlooked, and this scholarship program will bring me a great chance to come within reach of them. By taking this course, I am optimistic for finding innovative and effective practices to improve food production, quality and safety, keeping in view the betterment of human health; and moreover, to improve the end-product quality for maintenance of customer’s health. To sum up, winning the KGSP will enable me not only to broaden my knowledge, but also to gain experience from people and culture of both countries Korea and Pakistan. In the longer term, I sturdily desire to contribute to the cause of assuring food security and safety initially in my country and laterally worldwide. The main objective of applying here to get international exposure while working with world class food experts especially those working in the area of functional foods and nutraceuticals. The knowledge and expertise together with the international interaction developed through this project will finally be utilized for the development of laboratory of functional foods and nutraceuticals at my home institute.

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