Cereal is a type of grass that is cultivated for its edible grain, which is composed of an endosperm, a germ, and a bran. Cereal grain crops are grown in greater quantities and provide more food energy worldwide than any other type of crop. Some of the most well-known cereals include wheat, rice, corn, barley, sorghum, millet, oat, rye, and triticale. Cereals are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein in their unprocessed whole grain form. When processed by the removal of the bran and germ, the remaining endosperm is mostly carbohydrate. In developed countries, cereal consumption is moderate and varied but still substantial, primarily in the form of refined and processed grains. Cereal Grain Science is the study of the composition, structure, and properties of cereals and the reactions or transformations they undergo. The field of cereal chemistry is quite diversified and includes basic research, examining the biochemical components of cereals, as well as practical aspects of food production, such as flour milling, baking, malting, brewing, or pasta manufacturing. Wholegrain cereals and foods can reduce the risk of developing certain diseases, including coronary heart disease, colon cancer, diabetes, and diverticular disease.