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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: 149856

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?

Developing and maintaining industry agreed methods to measure and therefore control the quality and safety of cereal-based ingredients. We will also investigate new instrumentation and testing methods to assess the physical characteristics of grains and related ingredients, including their functionality. Finally, the project will develop and evaluate methods to assess end-product quality.

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Project timeline


Timescale:
Jan 2020 - Dec 2022

Project outputs