During the second half of the 19th century, many scientists started to use, at the time, new knowledge about protein. One of them was the Danish scientist Johan Kjeldahl.

Rice is one of the world’s most important stable food with approximately 400 million metric tons harvested annually. Rice is therefore an important source of nutrition and energy for 50% of the world's population.

Starches and derivatives from them are widely used in manufacturing of milk products, confectionery, baked food, and beverages in the form of starch-based sugars.