Grain science is an interdisciplinary academic field dedicated to the comprehensive study of cereal grains and related seeds, encompassing their biological structure, chemical composition, physical properties, processing methods, storage characteristics, and nutritional value. This research integrates principles from biology, chemistry, engineering, and food science to advance fundamental knowledge and optimize the production, utilization, and sustainability of grains for diverse applications in food, feed, and industry, contributing significantly to global food security and quality.