Publications - Complete list
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- Achieving reasonable working temperatures & conditions during production of chilled foods
- Acid resistance of Escherichia coli O157:H7
- Active & intelligent packaging (2000)
- Active & intelligent packaging (2002)
- Agriculture in the food supply chain: an overview
- Air quality standards for the food industry
- Analysis temperature distribution & heat penetration data for in-container sterilisation processes
- Aspects of cakemaking
- Baking problems solved
- The baking technology toolkit
- Batch retort systems: full water immersion - raining/spray water - steam/air
- Bioinformatics: a review of current and future applications in the food industry
- Canning retorts & their operation
- Catalogue of rapid microbiological methods
- C-CELL imaging system
- Chemical analysis of foods: an introduction
- Chemistry and technology of soft drinks and fruit juices
- Chilled foods: a comprehensive guide (2nd ed)
- Cleaning and disinfection of food factories: a practical guide
- Cleaning dry areas
- Cluster analysis & preference mapping
- Code of practice for manufacture of vacuum & MAP chilled foods
- Code of practice for microbiology laboratories handling food samples
- Consumers' approach to eating healthily: key drivers, barriers and other factors affecting food choice
- Consumer issues: consumer awareness of and attitudes towards genetic modification
- Consumer issues: consumer awareness of and attitudes towards organic food
- Crisis prevention through incident management: being prepared and responding effectively
- Dairy processing: improving quality
- Design & construction of floors for food production areas (2nd ED)
- Design & construction of walls, ceilings & services for food production areas (2nd ED)
- Design, construction and layout of food processing factories
- Designing & improving acceptance sampling plans – a tool
- Detecting allergens in foods
- Dietary fibre and the glycaemic index: technological and physiological aspects
- Discoloration in raw and processed foods
- Dried gluten in baking
- Edible films and coatings
- Endocrine disrupting chemicals: relevance to the food industry
- Effect of food processing on foreign bodies - case study on baking
- Effects of food processing on foreign bodies - case study: in-container heat processing
- Effective microbiological sampling of food processing environments
- EHEDG guidelines & test methods for the safe & hygienic processing of foods
- Enzymes in food technology
- Establishment and use of microbiological criteria (standards, specifications and guidelines) for food
- Establishing heat distribution in batch overpressure retort systems
- Establishing the suitability of food microbiology methods
- Establishment of procedures for the inspection of canneries
- Establishment of procedures for the inspection of frozen food factories
- Examination of suspect spoiled cans & aseptically filled containers
- Extrusion cooking
- Factors affecting the production of cakes from heat-treated cake flour
- Fats in food technology
- Fats and oils: methods review
- Fermented meats
- Flavour perception
- Food chemical composition: dietary significance in food manufacturing
- Food crime - an emerging issue
- Food diet and obesity
- Food flavour technology
- Food industry specifications for evaluation of temperature & time temperature tndicators
- Food ingredients as natural anti-microbial agents
- Food law alert
- Food law notes - UK
- Food manufacturing: an overview
- Food Microbiology: an introduction
- Food Microbiology Conference notes 2008
- Food Microbiology (International Conference)
- Food packaging: an introduction
- Food packaging technology
- Food preservation: an introduction
- Foreign bodies in foods: prevention control and detection
- Freezing & retarding of fermented doughs
- Fresh cut produce - proceedings: 1st int conference 1999
- Fresh cut produce - proceedings: 2nd int conference 2001
- Fresh prepared produce: GMP for high oxygen MAP & non-sulphite dipping
- Functional foods - consumer awareness of and attitudes towards
- Guidelines on the safe production of aseptically processed and packaged foods
- Guidelines for the motivation of sensory panels within the workplace
- Guidelines for the identification of foreign bodies reported from food
- Guidelines for preventing hair contamination of food
- Guidelines on air quality standards for the food industry (second edition)
- Guidelines on good manufacturing practice for heat processed flexible packaging
- Guidelines on the incubation testing of ambient shelf stable heat preserved foods
- Gums and thickeners: A review of food hydrocolloids
- HACCP: a practical guide: 3rd Ed
- HACCP auditing standard Issue 1 (2003)
- HACCP auditing standard protocol Issue 1 (2003)
- HACCP standard and protocol Issue 1 (2003)
- HACCP in agriculture & horticulture: 2nd Ed
- HACCP in agriculture & horticulture - case study 1 - lettuce
- HACCP in agriculture & horticulture - case study 2 - apples
- HACCP in agriculture & horticulture - case study 3 - wheat
- HACCP in agriculture & horticulture - case study 4 - safety issues
- HACCP in agriculture & horticulture - case study 5 - potatoes
- HACCP in agriculture & horticulture - case study 6 - organic
- HACCP in agriculture & horticulture - case study 7 - grain
- HACCP in agriculture: livestock production
- Supplement 1 - beef cattle
- Supplement 2 - pig rearing for meat
- Supplement 3 - dairying
- Supplement 4 - farmed fish
- Supplement 5 - poultry for meat and egg production
- Handbook of hygiene control in the food industry
- Hand hygiene in the food industry: a review
- Heat processing of low acid foods: an approach for selection of Fo requirements
- Heat processing of packaged foods: guidelines for establishing the thermal process
- Heat processing of uncured canned meat products
- High pressure sterilisation
- Hot topics in food microbiology 2002
- Hot topics in food microbiology 2003
- Hot topics in food microbiology 2004
- Hygiene in food processing: introduction
- Hygiene in fresh produce handling
- Hygienic design of liquid handling equipment
- Hygienic design of post-process can handling equipment
- Identification & prevention of hazards associated with slow cooling of large meats
- Identification of foreign bodies reported from food
- Industrial microbiological risk assessment - a practical guide
- Improving thermal processing of foods
- Integrated crop management
- Integrity of heat processed containers through manufacturing and distribution: R46
- International guidelines for proficiency testing in sensory analysis
- Issues in children's food choices: methods for sensory and consumer research
- Managing food industry waste
- Managing pesticides in the food chain
- Manual of methods for wheat & flour testing
- Manual of hygiene methods
- Manual of hygiene methods including loose-leaf copy of Guideline 20
- Manual of microbiological methods for the food & drink industry
- Manufacture and integrity of seals for packaged foods
- Materials and development of plastics packaging for the consumer market
- McCance and Widdowson's The composition of foods
- Measurement of water activity & ERH in foods
- Meat & meat products: the calculation of meat content
- Microbiological aspects of commissioning & operating aseptic production processes
- Microbiological challenge testing
- Microbiological control in food industry process waters - chlorine dioxide & bromine as alternatives to chlorine
- Microbiological measurement uncertainty: a practical guide
- Microbiological risks associated with sprouted seeds
- Microbial spoilage of food: a review
- Modelling of microbial non-linear thermal inactivation kinetics: review
- Modified atmosphere packaging (MAP)
- Molecular methods in food analysis: principles & examples
- New product alert
- New technologies in food preservation
- New technologies bulletin
- New technologies - the future, today?
- Paper and paperboard packaging technology
- Pasteurisation: a food industry practical guide (second edition)
- Pathogens in ready-to-eat fruit, vegetables and salads
- Performing heat penetration trials for establishing thermal processes in batch retort systems
- Pesticide legislative controls and surveillance
- Post process sanitation in canneries
- Power ultrasound - current and potential applications for food processing
- Practical guidelines for monitoring on-going job performance of sensory descriptive panellists
- Preference mapping: review
- Preference mapping: case studies
- Preservation of official samples for analysis
- Prevention of visible can defects
- Prioritisation for pesticide residue analysis: practical guide
- Process control in hydrostatic cookers
- Process control in reel & spiral cooker/ coolers:GMP guidelines
- Processing & aseptic packaging of low-acid foods
- Processing of canned fruit & vegetables
- Product development guide for the food & drink industry
- Production of cakes from non-chlorinated flour: a review
- Production of laminated bakery products
- Protocols for performance testing of shelf stable heat sealable containers
- Pulsed electric field processing
- Quality function deployment - integrating consumer needs into product quality using the QFD approach: a literature review
- Quick frozen vegetables: photographic training aids
- Ranking of cross-contamination vectors of ready-to-eat foods: a practical approach
- Rapid cooling of foods
- Raw materials and ingredients in food processing
- Raw materials guidelines for quick freezing
- Review of current cleaning practices & contamination controls in the dry goods industries
- Review of industry practice on fruit & vegetable decontamination
- Review of ingredients, physiological mechanisms and measurements
involved in the enhancement of satiation - Review of principles, techniques & benefits of statistical process control
- Rheological and other techniques and methods used in the characterisation of food systems
- Role of consumer expectations in food choice: a literature review
- Safe application of oxygen enriched atmospheres when packing food
- Safe packing of food & drink in glass containers
- Selection and training of assessors for descriptive sensory analysis
- Shelf-life for chilled foods
- Shelf stable packaging of thermally processed foods in semi-rigid plastic barrier containers
- Significance of injured micro-organisms in food
- Sous-vide processing
- Specifications for canned fruit
- Specifications for canned vegetables & pasta
- Specifications for canned fish & meat
- Specifications: raw material guidelines for quick freezing
- Specifications for quick frozen fruit & vegetables
- Specifications for quick frozen foods - photo training aids
- Spoilage odours during grain storage
- Sponge cake technology
- Starch handbook Cereal and tuber starches: their nature and performance in foods
- Statistical quality assurance: how to use your microbiological data more than once
- Sterilisable flexible packaging operations for low-acid foods
- Sustainable food packaging: biodegradable and compostable options
- Sustainable food packaging: current biodegradable and compostable solutions - Conference proceedings
- Technology of plastics packaging for the consumer market
- Technology of water
- Technologies to extend the mould-free shelf-life of baked goods
- Test methods for the safe & hygienic processing of foods
- Thermal processing: process and package innovations for convenience foods
- Thermal processing: validation challenges
- Thermal technologies in food processing
- Time intensity data analyses: panel performance & product characterisation
- Uncertainty associated with microbiological measurement
- Use of chlorine in fresh produce washing
- Use of high hydrostatic pressure in food microbiology - a review
- Using cereals science and technology for the benefit of consumers
- Vegetable oils in food technology
- Verification of reheating instructions for microwaveable foods
- Visual can defects
- Waste management in the food industry: an overview
- Waste minimisation
- Water quality for the food industry: an introductory manual
- Water quality for the food industry: management & microbiological issues
Software/Video
- Bread Advisor
- Cake Expert System - BALANCE, FAULT DoC & ERH CALCTM
- C-CELL
- CTemp: Centre Temperature Prediction for Packaged Foods
- HACCP Documentation Software (Version 4)
- Safefood Library