Future Aspects of Rye Grains Quality and Role of Technologists in Its Management

Abstract

Rye grain is a major crop that is characterized by its significant nutritional value, as it is a rich source of dietary fiber, vitamins and minerals. Its quality and production going forward are threatened by the issue of climate change and consumer preferences, so it requires significant innovation in its management. This chapter will examine the future issues that surround the preservation of the quality of rye, its importance for food technologists and how the emerging technologies surrounding it can be applied to these obstacles that are faced. Factors like climate change, with its unpredictable weather conditions, could lead to the reduction of its yield and nutritional value during harvest, along with an increased risk of mycotoxin contamination by fungi like Claviceps purpurea , are