Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain. It is also important to identify opportunities to prevent or minimise the formation of contaminants during various types of food processing, especially those recently introduced or proposed for use by the food and drink industries. This book captures recent developments in understanding the formation and occurrence of contaminants in a range of food materials, as well as advances in detection methods. It is aimed at graduate students studying Food Science and Technology or Food Engineering and food science professionals especially those working in food processing or analysis.