Sorghum is a genus of plants in the grass family. Sorghum is one of the top cereal crops in the world, along with wheat, oats, corn, rice, and barley. One species is grown for grain, while many others are used as fodder plants, either intentionally cultivated or allowed to grow naturally, in pasture lands. This book focuses on technology and production of sorghum.
Valeria Severino obtained her PhD in Biological Processes and Biomolecules from the Second University of Naples in 2009. Her scientific interests concern the structural and functional characterization of proteins and peptides by using biochemical approaches. Fields of expertise comprises food chemistry, cellular biology, natural products and related applications. She published more than 40 papers on international peer-reviewed journals.
