Technical and Scientific poster listing with contacts from Campden Day 2003

Training services
Our training programmes reflect both current and future industrial requirements, delivered by specialists in purpose-built facilities. Bespoke and off-site courses offer maximum flexibility for industry. Contact Su Leaper or Daphne Law

Best practice guidelines
Browse a selection of our Guidelines on industrial best practice, together with recent CCFRA Reviews and Key Topics, and a range of books from other publishers. Contact Leighton Jones

Fish species identification using DNA chips
The application of a new technology (DNA chip) to radically improve the efficiency of an existing method of fish species identification. Contact John Dooley

DNA technologies and applications to food authenticity

Detecting genetically modified organisms in food
DNA-based methods play a vital role in protein screening for genetically modified food ingredients and are important in animal and plant species identification. We demonstrate the latest technologies for use in food authenticity and traceability. Contact Steve Garrett

Undesirable Meat colour

Solving problem issues with legal meat content

What is meat?

Fat and oil content in foods
Investigations and consultancy on meat and meat products has enabled our Members to solve problems connected with product defects, analysis and issues raised by the introduction of the new legal definition of meat. Contact Helen Brown, Brian McLean or Paul Drake

Food allergen - testing
Proposed EU legislation will require clear labelling of certain named ingredients in a product that can cause allergy or intolerance. The display illustrates services to help with compliance issues. Contact Helen Brown.

Formation of acrylamide
Acrylamide is a carcinogen formed by the cooking process of many foods. We are working as part of an international research effort to minimise acrylamide levels in foods. Contact James Williams

Foreign bodies - the identification of insects
Insects are a frequent cause of foreign body complaints. We demonstrate how we assist through identification, determination of source and, where appropriate, advice on prevention. Contact Lee Miles

Identification of foreign bodies
Scanning Electron Microscopy is a key tool in the identification of glass fragments and many other foreign bodies as well as in the study of food structure and packaging problems. Contact Mike Edwards or Lee Miles

Competition: identification of foreign bodies
What is it? Challenge your skills at our annual competition.

Imports and Exports - A European approach
Correct classification of goods according to HM Customs & Excise Tariff is of vital importance to all companies involved in international trade. We can assist with advice and analytical services to ensure compliance with appropriate specifications and legislation. Contact Brian McLean

Training in food microbiology
General, specialised and individual training in methods that are best suited to your business. Contact Fiona Cawkell

Automation in microbiology - the benefits to industry
A range of novel automated test equipment will be used to demonstrate future microbiological testing. Contact Chris Baylis, David Dawson or Jon Bird

Microbiological risk reduction - high on industry's agenda
We demonstrate risk assessment; rapid prediction for potential for microbial growth; and ways of assessing the effectiveness of heat processes for killing micro-organisms. Contact Phil Voysey, Gail Betts or Leonie Watson

Sensory Training Demonstration
FIZZ system - an in-booth data collection system which enables rapid and accurate collection of data, routine data analysis and monitoring of assessor performance. 10-minute demonstrations on the hour throughout the day. Contact Tanya Metheringham

Triangle Test Booths
Interactive Compusense display illustrating the principles and applications of difference testing. Contact Susan Rogers

Sensory Quality Laboratory - quality specifications and benchmarking
Using both traditional Campden Food Specifications and tailored sensory specifications for on-going quality monitoring/product benchmarking. Includes a demonstration of Compusense QC Quality Software. Contact Liz Rodway

Sensory Panel Room - Assessor selection and training
Screening tests used in the selection of sensory assessors. Advice on our panel training schedules and consultancy services. Contact Lucy Bradly or Tanya Metheringham

Consumer & Market Insights - our product evaluation service
Independent assessment of products using unbiased comparative assessments to benchmark quality and highlighting beneficial product improvements. Contact Marilyn Harrison

Market Evaluation - New Product Alert
A unique visual guide featuring the most exciting and innovative products seen across all food sectors, including a product and packaging display. Contact Marilyn Harrison.

Market Research
Qualitative and quantitative research methods that are used to explore consumer attitudes and behaviour. Our product testing and data analysis expertise utilising consumer and sensory research methods, aid efficient, reliable product development and optimisation. Contact Margaret Everitt or Jill Goode

Sensory and Consumer Research

• A wide range of topics funded by the RA, EU and UK Government include
• Calibration of sensory testing of food contact mateials;
• Quality information through efficient analysis of consumer data;
• Method development in consumer and sensory science; and
• Identifying consumers' needs using Quality Function Deployment.
• Contact Inger Baek, Chantal Gilbert orHayley Newsholme

Imaging system for objective measurement of quality
A new instrument, C-Cell, developed at CCFRA for the objective measurement of cellular structures in baked goods. It is applicable to the evaluation of product quality, to process optimisation and as a link to eating character. Contact Linda Young

Technology transfer for the cereals based industries
Computer based programmes and customised training packages. Contact Linda Young

Customised training for bakery and cereals
Your needs for customised training can be explored. Try out your practical bakery skills as a 'taster' to what we can offer. Contact Kim Little

Investigating wheat functionality through breeding and end-use
Improvement in the understanding of wheat functionality in relation to bread and puff pastry quality and to create a set of genetic markers that correlate directly with specified end-uses. Objective methods for the assessment of these products are under development. Contact Sue Salmon

Cereals and Milling: Services to Members
A range of service and contract work for these sectors: discuss your cereal quality requirements with the experts. Contact Sue Salmon

Measurement of bubble structure during baking
Changes in the internal structure of products during baking have been studied using an oven inside an X-ray body scanner. Results are shown for bread and cakes, which reveal how differences in final products can arise. Can be applied to study effects of ingredients, processing or baking for a wide range of products. Contact Martin Whitworth

Prediction of grain protein content in developing wheat
Exploiting state-of-the-art portable FT (Fourier Transform)-NIR technology to provide a fast and effective on-farm method for predicting grain protein content and quality. Such a practical system will allow accurate decision making for the application of late foliar urea fertiliser. Contact Dhan Bhandari

Dough formation
A critical examination of two new theories relating bread dough structure to function: hydrogen bonding as a mechanism for dough viscoelasticity and the formation of covalent cross-links between non-adjacent tyrosine residues in gluten proteins. Contact Sam Millar or Dhan Bandari

Reduction of mycotoxin risk in cereals through HACCP and other quality management techniques
The biology of mycotoxin production in cereals and current EU agronomic and grain handling/processing practices has been studied. This has identified those steps in the supply and process chains where control can be effected to reduce risk of contamination in field and post harvest. Contact Anton Alldrick

Quality standards, inspection, certification and advisory services
A complete range of services on quality and food safety standards. CCFRA, its joint venture company EFSIS, and our established CLAS laboratory and HACCP assessment services are market leaders in inspection, certification and accreditation. New developments will be highlighted relating to key industry and international quality and safety standards that control these operations, including the new CCFRA HACCP auditing standard and protocol, and revised HACCP Guidelines. Contact David Rose, Adam Chappell, Robert Gaze or Christina Oscroft

Microbiological contamination and decontamination in lettuce
Research has focussed on determination of the levels of contamination of lettuces at different growth stages, and the effectiveness of decontamination procedures. Contact Richard Stanley

Changes in pesticide legislation - How will they affect you?
Major changes will take effect in 2003 both in regard to the pesticides that can be used in the UK and the maximum levels of pesticides legally acceptable in foods. The changes, and the potential implications for businesses, are summarised. Contact Richard Stanley

Farm to fork
Different elements of the food chain must work together to meet the demands and expectations of customers and, ultimately, consumers. Our services can help to ensure food safety and quality throughout an integrated agri-food chain. Contact Chris Knight

Label Review
CCFRA's new Label Review service provides an expert and authoritative in-depth review of product labels to ensure they meet legal requirements, take full account of formal and informal guidance, and anticipate planned changes. A well-defined report format clearly identifies corrective actions and, whenever possible, suggests acceptable alternatives. Contact Selina Clayton

Legislation - Information and Advice
Services on UK, EU and international legislation include a fees-free enquiry service, Food Law Alert - a fortnightly electronic alerting service exclusively for Members, UK Food Law Notes - a quick-reference manual, and a Compilation of Codes of Practice on the member-only section of the CCFRA website. Contact David Leeks

Legislation - training
Interactive workshops designed and delivered by experts from our Food Law Advisory team on Food Labelling; Introductory and Advanced Food Law; and Enforcement Inspections and Procedures. Plus customised training for specific sectors and companies. Contact John Hammond

Member-only section of website
New Technologies Bulletin; Research results; Panel minutes; Consolidated alerts on food and environment law, and other information that is restricted to CCFRA Members is highlighted. Contact Victoria Johns

C&C Magyarország - a gateway for food businesses expanding across Europe
Our Hungarian operations offer comprehensive support to companies trading in East Europe, with ability to communicate in Hungarian, English, German, Romanian, French and Polish. Services in sensory analysis have been expanded. Contact András Sebök

Measurement of soft and fluid properties in food systems
A demonstration of rheometry and texture analysis of food ingredients and products, to show how they help control quality. Contact Sarab Sahi

Development of standard tests for the texture measurement of bakery products
Robust instrumental methods for bakery product texture measurement, and how they compare with sensory analysis. Contact Sarab Sahi

Enzymes for bakery products
A review of the application of various enzymes (amylases, proteases, xylanases, lipases and glutaminases) to bakery products. Contact Robin Guy

Optimisation of proving and baking
The measurement and modelling of proving and baking variables to help the baking industry steer a path towards optimum bread quality. Contact Alan Hall

Assessment of bread and biscuit doughs
A demonstration of how NIR can be used in real-time bread dough mixing. Contact Sam Millar or Juan Alava

Flour protein quality: Size exclusion HPLC
A new method to characterise the proteins in wheat flour. This may be used to help determine suitability for use in bakery products. Contact Sam Millar

Reomixer studies
Quality maps providing wheat flour protein quality information are produced from data from torque-time traces measured while mixing dough. This provides an indication of dough mixing properties. Contact Campbell Anderson

Training for the milling and baking industry
A summary of training on offer at CCFRA. Contact Paul Catterall

Bakery hire
A demonstration of equipment and resources to hire within test bakeries. Contact Paul Catterall

Understanding crack formation in biscuits
Moisture migration in biscuits after baking can sometimes result in the formation of undesirable cracks (checking). An optical interferometry method has been used to measure strains in biscuits with higher sensitivity than ever before. A computer model has been developed to relate these strains to moisture diffusion in the biscuit and to understand the conditions likely to result in checking. Contact Martin Whitworth

‘Thought leadership‘ for high value-added colloid and interface technology through technology transfer, research and training/learning
A distance-learning programme being developed in colloid technology will be demonstrated. This will use a combination of both internet and CD-ROM delivery, and will provide both technology and science-based modules. Contact Trevor Gregory or John Eastman

Microwave product and instruction service
Understand cooking instruction development. Do you know your cooking instructions are safe? One of the most important steps in the preparation of a cooked product is frequently overlooked. Contact Greg Hooper or Clare Sant

Computational modelling of microwave food processing
Simulation of the interaction of microwave systems and food materials is key to the design of innovative products and processes. This explores new mathematical and computational approaches that will facilitate improved modelling of microwave heating of foods. Contact Philip Richardson

Meat and poultry issues
Development skills, consultancy and advice on meat and poultry, including the CCFRA Members' Meat Forum and special seminars. Contact Liz Mulvey

Foreign Bodies
Foreign bodies are the biggest source of complaint and prosecution in the UK food industry. We provide independent advice on the selection of detection and removal systems for food processing applications and are in the process of updating industry guidelines on foreign body detection and identification. Contact Martin George

New technologies - investigating the future
We investigate novel technologies on behalf of Members. Recent work on emerging technologies such as high pressure homogenisation, scraped plate heat exchangers and spinning disc pasteurisation is presented. High pressure processed Spanish Tapas products will be available for tasting. Contact Craig Leadley

Novel processing for commercial success
Consumer demand for minimally processed products has driven research into novel techniques to preserve food whilst maximising perceived product quality. Potential techniques available at CCFRA are described. Contact Craig Leadley

Tools for thermal process development
Extensive facilities are available to assist in efficiently setting up a safe thermal process. Contact Geoff Shaw

Protecting sensitive packs from pressure damage during heat processing
There is a renewed, market-driven interest in the production of heat processed foods in pouches. Clients can make use of our pilot plant to develop tailored external over-pressure profiles that can, when used in production heat processes, minimise stress on packs. Contact Nick May

Efficiency in design of heat exchangers
Tubular heat exchangers are widely used in the food industry from products ranging from low viscosity fruit juices to high viscosity sauces. Our research has demonstrated that increases in energy can be achieved by utilising heat recovery. Contact Geoff Shaw

Validating product safety using time temperature integrators
Biochemical time-temperature integrators are new tools that have been developed to measure the heat process given to a wide range of food products. Initial trials have led to the optimisation of processes by reducing the need for excessive safety margins. Contact Gary Tucker

Assured product safety through process simulation
CTemp is a computer program for predicting temperature and microbial destruction in thermally processed foods. It provides a cost-effective means of designing processes and assessing the impact of process deviations. Contact Gary Tucker

Rapid cooling of foods
Many food companies have identified rapid cooling as a highly desirable technology for future food processing needs. We are currently evaluating advanced and novel methods. Contact Martin George or Robin Thorn

Understanding heat stability in emulsions
Managing the stability of emulsion systems is key to many areas of new product development. This studentship is investigating the factors influencing emulsion stability during heating. Contact Philip Richardson

The applications of edible films and coatings in food
Edible films and coatings have a wide range of functions in food, from controlling moisture migration and preventing colour leaching to reducing fat uptake during frying and acting as a carrier to antioxidants and anti-microbials. Their use can extend the shelf life and improve product quality on a wide range of foods. Contact Sarah Chapman or Lynneric Brydon

Colloid interactions in dairy desserts: gelatine and pectin
Gums and thickeners such as gelatine and pectin modify the structure of dairy desserts, affecting both texture and mouthfeel. An understanding of their interactions with other ingredients such as sugar, acids, milk proteins and fat will prove a useful tool in successful product development. Contact Sarah Chapman or Catia Saraiva

Modelling of microwave heating and moisture loss in chilled foods
Mathematical modelling of microwave heating can help to optimise the design of microwavable foods for reheating. This studentship is developing and evaluating approaches to the simulation of temperatures achieved and their distribution in chilled foods. Contact Greg Hooper

Defra FoodLink
LINK is a scheme in which the Government collaborates in the funding of industrially relevant research. Contact Mike Doel at Defra (Department for Environment, Food and Rural Affiars).

www.defra.gov.uk/

Cleaning issues in dry production environments
Current cleaning practices used in the dry goods industry have been assessed for their cleaning efficacy, limitations and ability to spread contamination. Traditional dry cleaning techniques will be demonstrated using specialised cleaning rigs. Contact John Holah

Design and evaluation of barrier tunnels
Prototype barrier tunnels are being designed and constructed to improve the effectiveness of decontamination systems in reducing the transfer of micro-organisms from low to high care areas. Contact Keith Brown

Hygienic design and construction of food processing areas

Due to an ever increasing demand for advice on food factory construction, we have published a guidance document on how to design and construct a food processing area. The guideline on design and selection of floors, walls, ceilings and service materials has also been updated. Contact John Holah

Hygienic equipment design services
We offer services on the design, assessment and selection of hygienic food processing equipment. This is now even more important in the light of the development of the European Hygienic Engineering Design Group's (EHEDG) approval scheme, which allows food manufacturers to specify approved hygienic equipment. Contact Andy Timperly

Persistent environmental pathogens
An investigation into Listeria monocytogenes and Escherichia coli persistence in chilled food factories in the UK has demonstrated that strains can survive for periods of at least 3 years. An ongoing study is seeking to find the origins of these strains and so determine control options. Contact Karen Hall