Part 1 Components of wheat quality 1.Understanding and optimising protein composition and concentration in wheat: glutenin and gliadin: Hulya Dogan, Kansas State University, USA; 2.Understanding and optimising non-starch polysaccharide composition and concentration in wheat: Luc Saulnier, INRAE, France; Part 2 Analytical techniques 3.Advances in wheat variety identification: Lei Zhou, University College London, UK; 4.Advances in analysing wheat chemistry: Katharina Scherf, Technical University of Munich, Germany; 5.Advances in understanding, measuring and optimising wheat grain quality: Carlos Campabadal, Kansas State University, USA; 6.Advances in understanding, measuring and optimising wheat grain milling performance: Suresh Sakhare, Central Food Technological Research Institute (CFTRI), India; 7.Advances in understanding, measuring and optimising wheat flour quality: Gamze Yazar, University of Idaho, USA; Part 3 Improving the processing quality of wheat for different products 8.

Advances in understanding and optimising wheat processing quality: (pan) bread-making: Samson A. Oyeyinka, University of Lincoln, UK; 9.Advances in understanding and optimising wheat processing quality: flat breads: Mahsa Majzoobi, RMIT University, Australia; 10.Advances in understanding and optimising wheat processing quality: cookie and cracker manufacture: Elisa Karkle, Kansas State University, USA; 11.Advances in understanding and optimising wheat processing quality: cake and pastry-making: Caroline Joy Steel, State University of Campinas, Brazil; 12.Advances in understanding and optimising wheat processing quality: fermentation for beer, whiskey and biofuels: Sinead Morris, Institute of Technology Carlow, Ireland; 13.Advances in understanding and optimising wet milling of wheat: Kaliramesh Siliveru, Kansas State University, USA; Part 4 Ensuring safety 14.Advances in understanding mycotoxin occurrence and contamination of wheat: John Leslie, Kansas State University, USA; 15.

Advances in detecting mycotoxin contamination of wheat: Joseph Opoku, USDA-ARS, USA; 16.Advances in preventing mycotoxin contamination of wheat: Antonio F. Logrieco, Institute of the Science of Food Production - National Research Council (CNR-ISPA), Italy; 17.Advances in understanding and reducing allergens in wheat: Sachin Rustgi, Clemson University, USA; 18.Advances in understanding and managing fermentable oligo-, di- and monosaccharides and polyols (FODMAPS) in wheat: Aleksandra Torbica, University of Nova Sad, Serbia; 19.Advances in understanding and reducing acrylamide in baked products: Marta Mesias, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Spain;.