Antonio Costa de Oliveira is a Professor in the Department of Plant Sciences at the The Federal University of Pelotas, Brazil campus Camila Pegoraro is a Professor in the Department of Plant Sciences at the The Federal University of Pelotas, Brazil campusLuciano Carlos da Maia is a Professor in the Department of Plant Sciences at the The Federal University of Pelotas, Brazil campus Vívian Ebeling Viana is a Professor in the Department of Plant Sciences at the The Federal University of Pelotas, Brazil campus

• Part I Aspects of Cooking Quality.- 1 Rice Quality: Biochemical Composition, Eating Quality and Cooking Quality.- 2 Brown, White and Parboiled Rice.- 3 Industrial Quality.- Part II – Contaminants.- 4 Arsenic in Rice Grain.- 5 Lead in Rice Grain.- Part III - Rice and Health.- 6 Golden Rice.- 7 Iron Biofortification: The Gateway to Overcoming Hidden Hunger.- 8 Selenium Agronomic Biofortification in Rice – Improving Crop Quality Against malnutrition.- 9 Rice: Prevention and Management of Type 2 Diabetes and Coronary Heart Disease.- Part IV - Special Rice.- 10 Black Rice (Oryza sativa L.) Breeding.- 11 Aromatic Rice.- 12 Red Rice.- Part V - Oryza Species and Rice Grain Quality.- 13 Wild Oryza for Quality Improvement.- Part VI - Breeding Strategies.- 14 Conventional Breeding for Rice Grain Quality.- 15 Mutation Breeding for Rice Grain Quality: Aspects, Considerations and Promising Results.- 16 Gene Delivery Systems for Conventional Genetic Engineering and Genome Editing to Improve Grain Quality.- 17 Genome Editing and Rice Grain Quality.- Part VII – Omics.- 18 Genomics and Molecular Markers for Rice Grain Quality: A Review.- 19 Transcriptomics Applied to Rice Grain Quality.- 20 Proteomic for Quality: Mining the Proteome as a Strategy to Elucidate the Protein Complex Applied for Quality Improvement.- 21 Metabolomics for Rice Grain Quality.