This course is part of Module II: Technology and Practice on Grain Postharvest Loss Reduction within the webinar series on postharvest loss reduction organized by the WFP Centre of Excellence for Rural Transformation (WFP China COE). The series was held from August 27th to September 26th, 2024, with support from the Academy of China’s National Food and Strategic Reserves Administration (NAFRA).

The overall objective of this webinar series is to share China’s extensive experience, technologies, and practices in reducing postharvest loss. Across two modules—Module I: Experience on Grain Postharvest Management and Module II: Technology and Practice on Grain Postharvest Loss Reduction—a total of 16 Chinese presenters introduced China’s approaches to postharvest management and demonstrated key technologies used by aggregators at various stages of the postharvest process.

Within this framework, the present course focuses on the processing and utilization of whole grain foods. It traces the development of whole grain consumption from historical origins to modern dietary trends, examines the nutritional significance of whole grains, and reviews technological advancements in whole grain processing. The course aims to provide a comprehensive understanding of the principles and practices that support the production and application of whole grain foods, highlighting their role in promoting health and advancing sustainability within the food system.