Dr. Andreia Bianchini is an Associate Professor at the Department of Food Science and Technology at the University of Nebraska - Lincoln. She also works closely with the Food Processing Center at UNL. She has a B.S. degree in Food Engineering and a M.S. degree in Environmental and Agricultural Microbiology, both from Brazil. Her Ph.D. degree is in Food Science and Technology from the University of Nebraska - Lincoln. Her research area of interest includes processing for food quality, safety and security. Recently her research group has focused on improving the safety of grain and grain-based products throughout their production and processing chains. She has 25 peer review publications and has contributed 8 book chapters to several reference and textbooks. At the AACC International she has been a member of several technical committees and for the last 2 years has chaired the Food Safety and Microbiology Technical Committee. Dr. Stratton specializes in food safety microbiology and her areas of research and expertise includes pathogen testing, improvement of sanitation, environmental monitoring programs, and process validation studies such as high-pressure processing. She currently serves as a Research Associate Professor in the Food Processing Center at UNL, and oversees the Center’s Laboratory Services, which offers microbiological testing, shelf life studies, and customized research. Her applied research interests are primarily with foodborne pathogens such as Salmonella, E. coli, and Listeria. She is also the Director of UNL’s Better Process Control School and is recognized as a lead instructor for the FDA approved curriculum on Preventive Controls for Human Foods and Preventive Controls for Animal Foods. She has taught courses on HACCP, food facility auditing techniques, food inspection principles, and is well-versed in ISO standards for testing laboratories. She is a member of the International Association for Food Protection, the American Society for Microbiology, and the American Association of Official Analytical Chemists.

• 1. An Overview of Grain Based ProductsPart I. Biological Hazards Associated with Grain Based Foods2. Microbiological Safety of Unprocessed Grains and Flour3. Microbiological Safety of Ingredients Other than FlourPart II. Chemical Hazards Associated with Grain Based Foods4. Organic Contaminants of Cereal Grains5. Inorganic Contaminants of Cereal Grains – Heavy Metals6. Allergens Associated with Cereal Grains7. Mycotoxins in Cereal GrainsPart III. Physical Hazards Associated with Grain Based Foods8. Physical Hazards in Grain Based FoodsPart IV. Systematic Food Safety Management9. Challenges in a global cereal supply chain10. Designing Safe Grain Based Food Products11. Designing Safe Grain Based Food Processes12. Food Safety Systems13. Sanitation Applied to Grain Based Foods14. Risk Based Management in the Grain Supply ChainPart V. Regulating Food Safety15. Regulating Grain Food Safety16. Impact of grain regulations on global food safety – a mycotoxin tale17. Epilogue-Where Do We Go From Here?

Dr. Andreia Bianchini is an Associate Professor at the Department of Food Science and Technology at the University of Nebraska - Lincoln. She also works closely with the Food Processing Center at UNL. She has a B.S. degree in Food Engineering and a M.S. degree in Environmental and Agricultural Microbiology, both from Brazil. Her Ph.D. degree is in Food Science and Technology from the University of Nebraska - Lincoln. Her research area of interest includes processing for food quality, safety and security. Recently her research group has focused on improving the safety of grain and grain-based products throughout their production and processing chains. She has 25 peer review publications and has contributed 8 book chapters to several reference and textbooks. At the AACC International she has been a member of several technical committees and for the last 2 years has chaired the Food Safety and Microbiology Technical Committee. Dr. Stratton specializes in food safety microbiology and her areas of research and expertise includes pathogen testing, improvement of sanitation, environmental monitoring programs, and process validation studies such as high-pressure processing. She currently serves as a Research Associate Professor in the Food Processing Center at UNL, and oversees the Center’s Laboratory Services, which offers microbiological testing, shelf life studies, and customized research. Her applied research interests are primarily with foodborne pathogens such as Salmonella, E. coli, and Listeria. She is also the Director of UNL’s Better Process Control School and is recognized as a lead instructor for the FDA approved curriculum on Preventive Controls for Human Foods and Preventive Controls for Animal Foods. She has taught courses on HACCP, food facility auditing techniques, food inspection principles, and is well-versed in ISO standards for testing laboratories. She is a member of the International Association for Food Protection, the American Society for Microbiology, and the American Association of Official Analytical Chemists.

• 1. An Overview of Grain Based ProductsPart I. Biological Hazards Associated with Grain Based Foods2. Microbiological Safety of Unprocessed Grains and Flour3. Microbiological Safety of Ingredients Other than FlourPart II. Chemical Hazards Associated with Grain Based Foods4. Organic Contaminants of Cereal Grains5. Inorganic Contaminants of Cereal Grains – Heavy Metals6. Allergens Associated with Cereal Grains7. Mycotoxins in Cereal GrainsPart III. Physical Hazards Associated with Grain Based Foods8. Physical Hazards in Grain Based FoodsPart IV. Systematic Food Safety Management9. Challenges in a global cereal supply chain10. Designing Safe Grain Based Food Products11. Designing Safe Grain Based Food Processes12. Food Safety Systems13. Sanitation Applied to Grain Based Foods14. Risk Based Management in the Grain Supply ChainPart V. Regulating Food Safety15. Regulating Grain Food Safety16. Impact of grain regulations on global food safety – a mycotoxin tale17. Epilogue-Where Do We Go From Here?

Dr. Andreia Bianchini is an Associate Professor at the Department of Food Science and Technology at the University of Nebraska - Lincoln. She also works closely with the Food Processing Center at UNL. She has a B.S. degree in Food Engineering and a M.S. degree in Environmental and Agricultural Microbiology, both from Brazil. Her Ph.D. degree is in Food Science and Technology from the University of Nebraska - Lincoln. Her research area of interest includes processing for food quality, safety and security. Recently her research group has focused on improving the safety of grain and grain-based products throughout their production and processing chains. She has 25 peer review publications and has contributed 8 book chapters to several reference and textbooks. At the AACC International she has been a member of several technical committees and for the last 2 years has chaired the Food Safety and Microbiology Technical Committee. Dr. Stratton specializes in food safety microbiology and her areas of research and expertise includes pathogen testing, improvement of sanitation, environmental monitoring programs, and process validation studies such as high-pressure processing. She currently serves as a Research Associate Professor in the Food Processing Center at UNL, and oversees the Center’s Laboratory Services, which offers microbiological testing, shelf life studies, and customized research. Her applied research interests are primarily with foodborne pathogens such as Salmonella, E. coli, and Listeria. She is also the Director of UNL’s Better Process Control School and is recognized as a lead instructor for the FDA approved curriculum on Preventive Controls for Human Foods and Preventive Controls for Animal Foods. She has taught courses on HACCP, food facility auditing techniques, food inspection principles, and is well-versed in ISO standards for testing laboratories. She is a member of the International Association for Food Protection, the American Society for Microbiology, and the American Association of Official Analytical Chemists.

• 1. An Overview of Grain Based ProductsPart I. Biological Hazards Associated with Grain Based Foods2. Microbiological Safety of Unprocessed Grains and Flour3. Microbiological Safety of Ingredients Other than FlourPart II. Chemical Hazards Associated with Grain Based Foods4. Organic Contaminants of Cereal Grains5. Inorganic Contaminants of Cereal Grains – Heavy Metals6. Allergens Associated with Cereal Grains7. Mycotoxins in Cereal GrainsPart III. Physical Hazards Associated with Grain Based Foods8. Physical Hazards in Grain Based FoodsPart IV. Systematic Food Safety Management9. Challenges in a global cereal supply chain10. Designing Safe Grain Based Food Products11. Designing Safe Grain Based Food Processes12. Food Safety Systems13. Sanitation Applied to Grain Based Foods14. Risk Based Management in the Grain Supply ChainPart V. Regulating Food Safety15. Regulating Grain Food Safety16. Impact of grain regulations on global food safety – a mycotoxin tale17. Epilogue-Where Do We Go From Here?