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Professor J.B.M. Coppock (Visiting professor in Food Science and Nutrition, University of Surrey,Guildford and until latterly, Director of Research and Scientific Services, Spillers Limited)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 February 1975



During 1974 three books have appeared on the subject of Triticale; the first ‘Nutritive value of Triticale protein (and the proteins of wheat and rye)’ contains in its title the clue to the name of this new cereal. It is an artificial genus synthesised by combining the genomes of wheat (genus Triticum) and rye (genus Secale). The second book, aptly entitled ‘Triticale: first man‐made cereal’ is an account of a symposium jointly sponsored by the American Association of Cereal Chemists and the International Union of Food Science and Technology, held in St. Louis, Missouri in 1973 and the third, quite simply called ‘Triticale’ is an account of an international symposium held in El Batan, Mexico, also in the Autumn of 1973.


Coppock, J.B.M. (1975), "TRITICALE", Nutrition & Food Science, Vol. 75 No. 2, pp. 15-18.




Copyright © 1975, MCB UP Limited

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