MALTING AND BREWING SCIENCE - CHALLENGES AND OPPORTUNITIES

Molecular technologies have been developed for the transformation of b arley. These technologies complement current methods of barley breedin g. In addition. they offer the potential of altering specific componen ts in barley that affect malting quality and of introducing foreign ge nes, controlling desirable traits, into barley. Application of genetic engineering to improving malt quality factors such as cell wall degra dation. protein modification, starch hydrolysis and flavour stability, is discussed. Limitations to the use of this technology for improving malt-related functional properties of barley components such as cell walls and starch granules are also evaluated. Some possible constraint s to the utilization of genetic engineering for malt quality improveme nts are identified.