Food safety and quality control are two very important aspects of the food industry. This innovative and comprehensive book integrates the well-developed theory and practical applications of food science with the concepts of quality control and safety standards that are practiced in the industry. Food toxicants, contaminants, mycotoxins, nutrition, food processing and control technologies, etc. are some of the topics that have been discussed in detail. It is a complete source of knowledge on the present status of food science. With state-of-the-art inputs by acclaimed experts of this field, this text targets students and professionals.