An updated and expanded version of the industry-standard handbook developed with the International Association for Cereal Science and Technology (ICC), this enlarged reference explains technical standards and test methods applied through the grain chain for many types of cereals and the products made from them, e.g., baked goods and animal feeds. The new edition adds and explains novel tests, testing data, international requirements, operational procedures and equipment that have come into use since the first edition was published in 2009. Techniques in this book pertain to cereal chemistry, analysis, quality control and safety.