Technical Abstract: Since the development of the first computerized near-infrared (NIR) spectrometer by I. Ben-Gera and K. Norris (USDA) in 1968 for the measurement of moisture in meat products, NIR spectroscopy has seen an unprecedented growth in its use, not only in agricultural products but also in many different and widely varying scientific disciplines and commercial applications. This is due in large part to its unrivaled combination of simplicity, accuracy, and speed of analysis. Today, there are literally thousands of NIR spectrometers in use worldwide. NIR spectroscopy has become a widely used method in food analysis and the quality evaluation of agricultural products because it is a highly flexible, low cost, intrinsically safe, rapid, and in most cases, non-destructive technique in which very little, if any, sample preparation is required. It has the added advantages of multiconstituent analysis in which no by-products or hazardous materials are generated. Increased competition, expanding markets, development of new products, and issues of quality control, segregation and safety are just a few of the demands facing the wheat industry around the world. The application of NIR spectroscopy to these issues and the evaluation of wheat quality will be reviewed.