MALTING AND BREWING SCIENCE: CHALLENGES AND OPPORTUNITIES*,†

Molecular technologies have been developed for the transformation of barley. These technologies complement current methods of barley breeding. In addition, they offer the potential of altering specific components in barley that affect malting quality and of introducing foreign genes, controlling desirable traits, into barley. Application of genetic engineering to improving malt quality factors such as cell wall degradation, 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 constraints to the utilization of genetic engineering for malt quality improvements are identified.