Sergio O. Serna Saldivar is a professor of food science at the Monterrey Institute of Technology and Higher Education, Monterrey, Mexico as well as being the Director of the Center for Research and Development of Protein (CIDPRO) also located in Monterrey, Mexico. Previously he was a research scientist at Texas A & M University, and international consultant at the Center Nacional de Pesquisas Food in Rio de Janeiro, Brazil, as well as being an associate professor at the University of Sonora in Hermosillo, Mexico. He has published seven books, over 30 chapters, and over 130 refereed articles in journals. He has been a consultant to various national and international companies in the food industry.

• 1. Corn Perspective and Culture2. Breeding, Genetics and Seed Corn Production3. Genetic Modification of Corn4. Economics of Production, Marketing and Utilization5. Harvesting and Postharvest Management6. Description, Development, Structure, and Composition of the Corn Kernel7. Measurement and Maintenance of Corn Quality8. Effect and Control of Insects, Molds and Rodents Affecting Corn Quality9. Mycotoxins in Corn: Occurrence, Impact and Management10. Regular and Specialty Corns11. Carbohydrates of the Kernel12. Proteins of the Kernel13. Lipids of the Kernel14. Minor Constituents and Phytochemicals of the Kernel15. Corn Dry Milling Processes, Products and Applications16. Food Uses of Whole Corn and Dry-Milled Fractions17. Corn Wet Milling Process and Products18. Corn Starch Modification and Uses19. Corn Sweeteners20. Corn Oil: Composition, Processing and Utilization21. Fuel Bioethanol and Other Fermentation Processes22. Nutrition Properties of Corn and its By-Products23. Feeding Value of Corn and its By-Products23. Applications of Corn Stover and Fiber

Sergio O. Serna Saldivar is a professor of food science at the Monterrey Institute of Technology and Higher Education, Monterrey, Mexico as well as being the Director of the Center for Research and Development of Protein (CIDPRO) also located in Monterrey, Mexico. Previously he was a research scientist at Texas A & M University, and international consultant at the Center Nacional de Pesquisas Food in Rio de Janeiro, Brazil, as well as being an associate professor at the University of Sonora in Hermosillo, Mexico. He has published seven books, over 30 chapters, and over 130 refereed articles in journals. He has been a consultant to various national and international companies in the food industry.

• 1. Corn Perspective and Culture2. Breeding, Genetics and Seed Corn Production3. Genetic Modification of Corn4. Economics of Production, Marketing and Utilization5. Harvesting and Postharvest Management6. Description, Development, Structure, and Composition of the Corn Kernel7. Measurement and Maintenance of Corn Quality8. Effect and Control of Insects, Molds and Rodents Affecting Corn Quality9. Mycotoxins in Corn: Occurrence, Impact and Management10. Regular and Specialty Corns11. Carbohydrates of the Kernel12. Proteins of the Kernel13. Lipids of the Kernel14. Minor Constituents and Phytochemicals of the Kernel15. Corn Dry Milling Processes, Products and Applications16. Food Uses of Whole Corn and Dry-Milled Fractions17. Corn Wet Milling Process and Products18. Corn Starch Modification and Uses19. Corn Sweeteners20. Corn Oil: Composition, Processing and Utilization21. Fuel Bioethanol and Other Fermentation Processes22. Nutrition Properties of Corn and its By-Products23. Feeding Value of Corn and its By-Products23. Applications of Corn Stover and Fiber

Sergio O. Serna Saldivar is a professor of food science at the Monterrey Institute of Technology and Higher Education, Monterrey, Mexico as well as being the Director of the Center for Research and Development of Protein (CIDPRO) also located in Monterrey, Mexico. Previously he was a research scientist at Texas A & M University, and international consultant at the Center Nacional de Pesquisas Food in Rio de Janeiro, Brazil, as well as being an associate professor at the University of Sonora in Hermosillo, Mexico. He has published seven books, over 30 chapters, and over 130 refereed articles in journals. He has been a consultant to various national and international companies in the food industry.

• 1. Corn Perspective and Culture2. Breeding, Genetics and Seed Corn Production3. Genetic Modification of Corn4. Economics of Production, Marketing and Utilization5. Harvesting and Postharvest Management6. Description, Development, Structure, and Composition of the Corn Kernel7. Measurement and Maintenance of Corn Quality8. Effect and Control of Insects, Molds and Rodents Affecting Corn Quality9. Mycotoxins in Corn: Occurrence, Impact and Management10. Regular and Specialty Corns11. Carbohydrates of the Kernel12. Proteins of the Kernel13. Lipids of the Kernel14. Minor Constituents and Phytochemicals of the Kernel15. Corn Dry Milling Processes, Products and Applications16. Food Uses of Whole Corn and Dry-Milled Fractions17. Corn Wet Milling Process and Products18. Corn Starch Modification and Uses19. Corn Sweeteners20. Corn Oil: Composition, Processing and Utilization21. Fuel Bioethanol and Other Fermentation Processes22. Nutrition Properties of Corn and its By-Products23. Feeding Value of Corn and its By-Products23. Applications of Corn Stover and Fiber