Barley: Chemistry and Technology, Second Edition is a comprehensive resource edited by Peter R. Shewry and Steven E. Ullrich, offering an in-depth exploration of the barley grain’s development, structure, composition, and end-use properties. This edition provides critical updates on barley’s applications in milling, breeding, and production for food, feed, malting, brewing, distilling, and biofuels. With contributions from international authorities, the book delves into the latest knowledge of barley components, ranging from genetic and molecular levels to proteins, carbohydrates, arabinoxylans, minerals, lipids, terpenoids, phenolics, and vitamins. New coverage includes updated information on barley’s bioactive effects, new end-use ideas in food products, non-food industrial applications such as biofuels, a chapter on barley’s health benefits, and molecular breeding for malting quality. Essential reading for cereal chemists, food scientists, crop scientists, and anyone involved in the cultivation, trade, and utilization of barley.