Mr. Anis Boukrain is a researcher specializing in agronomy, cereal science, and food technology, with a focus on the compositional, nutritional, and functional properties of cereal grains. His work examines how farming systems influence grain quality, including proteins, starch, phenolic compounds, and bioactive molecules associated with health-related effects such as celiac disease. He has contributed to 2 scholarly documents with 1 citation, reflecting emerging research impact in cereal quality evaluation and functional food science. His studies support the development of nutritionally improved cereal-based products and sustainable agricultural strategies, strengthening connections between crop science, food safety, and public health innovation.