Cereals and cereal applications testing working group

The group meets to discuss:

• Standard methods for the testing of wheat and flour, including relevant ingredients and additives.
• Evaluation of new techniques and methodologies for measuring aspects of cereal or ingredient quality, functionality or fitness for a particular end-use.
• Evaluation of new techniques and methodologies for measuring quality of baked product.

Date of next meeting:

Further information on the group's activities is provided in its full terms of reference. It plays a significant role in steering work undertaken on the Campden BRI Member Funded Research (MFR) Project Quality and safety of cereal–based products and ingredients for the food and brewing industry and in so doing reports to the Fermented and alcoholic drinks MIG and the Cereals, milling and baking MIG.

If you are interested in joining this working group contact the MIGs Manager.