I am delighted and honored to have been selected as the new Editor-in-Chief of Cereal Chemistry. I look forward to the challenge of taking up the stewardship of this flagship journal of AACC International. It is an exciting time for cereal and grain bioscience. The powerful tools of biotechnology are providing new approaches to answer fundamental questions about grain quality and fitness for purpose and to add value. These approaches are being applied to enhance grain production and processing, advance our understanding of environmental influences on grain quality, better appreciate the connections between grain consumption and human and animal nutrition and health, and develop new uses of grain products in nonfood applications. Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The digital revolution has transformed how we manage, access, and communicate information. It has changed the environment for scientific publishing so that now more than ever journals need to keep up with advances in their field while maintaining the quality of papers published and promoting strong ethical values. As an author, I know that contributors to journals are looking for constructive, consistent, and timely reviewing and a user-friendly journal interface. The Cereal Chemistry editorial board and professional staff will strive to deliver all of these qualities. I look forward to receiving your contributions and to making the experience of publishing in Cereal Chemistry enjoyable and rewarding.