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Cereals are the edible components of grains that are composed of the germ, the endosperm and the bran. Some examples of cereal crops are rice, maize, wheat, oats and barley. They are an important source of carbohydrates, proteins, fats, vitamins and minerals. Cereals are genetically modified using biotechnological methods in order to develop desirable characteristics. Rice can be genetically modified to increase vitamin A levels, enhance tolerance to herbicides and resistance to pests, accelerate photosynthesis, produce human proteins, etc. Specific strains of maize are also genetically engineered to increase nutritional value and drought resistance. Wheat can be genetically modified by transgenic, biolistic methods and Agrobacterium methods. This book elucidates the principles and techniques of cereal biotechnology in a multidisciplinary manner. The topics included herein are of utmost significance and bound to provide incredible insights to readers. With state-of-the-art inputs by acclaimed experts of this field, this book targets students and professionals.