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Campden BRI logo

Methods for cereals analysis - food and brewing

Project title: Quality and safety of cereal–based products and ingredients for the food and brewing industry
Member Funded Research project number: 144856

Why are we undertaking this project?

Many sectors (including cereal, baking and brewing) rely on the quality and safety of cereal-based raw materials, ingredients and products. Analytical methods play an important part in assuring this. These methods must be developed, trialled, standardised, and validated.


What are we doing as part of this project?

Evaluating and making available a range of core analytical methods for cereals–based materials used in the baking, wider cereals and brewing sectors.


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Project timeline

Quality and safety of cereal–based products and ingredients for the food and brewing industry

Timescale:
Jan 2017 - Dec 2019

Project outputs