Food Safety: Grain Based Foods

Food Safety: Grain Based Foods describes food safety as it relates to different hazards that may be associated with grain-based products, such as chemical, physical, radiological and microbiological hazards, and how to reduce those risks.

This reference provides a fresh look at the issues faced by the grain industry and proposes solutions that can be of use to those working in industry, including food technologists, those who work in food processing or quality management, production supervisors, quality assurance managers and product developers, as well as those working in academia. Students in cereal technology, food safety and product development courses will also benefit from the topics discussed in this publication.