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Intermediate Wheatgrass (<i>Thinopyrum intermedium</i>), IWG, is a perennial grain currently being investigated for food uses. The benefits of perennial cultivation are manifold, including reduced nitrogen leaching and increased carbon sequestration. From a sustainability point of view, IWG seems like a perfect candidate for human food production, but for the food scientist, it does present certain challenges due to its composition. It does contain gliadins, and is thus not marketable as gluten-free, but it does not have the same profile or content of high-molecular weight glutenins and thus dough forming properties are poor compared to wheat. In addition, due to lower endosperm contents, the grain is lower in starch but higher in dietary fiber than more commonly cultivated grains. In recent years, researchers have investigated IWGs ability to form dough, its protein structures and interactions, as well as the effect of grain refinement on IWG dough rheology and bread-making performance. Starch gelatinization and retrogradation properties have also been investigated. Moreover, we are conducting storage studies evaluating rancidity due to autoxidation and enzymatic action, and phytochemical status. This presentation will provide an overview of the latest findings on IWG focusing on protein and starch features and their impact on final product quality. Improving the knowledge on IWG, its shelf life and its macromolecules will better define its application potential in human nutrition.