Raw materials and ingredients

• Understanding wheat flour
• Meat matters
• Milling for key food ingredients
• Managing pesticides
• Xylanases as flour improvers
• Better organic bread
• Lab-on-a-chip for wheat identification
• Better bread from pre-hydrated flour

Manufacturing and supply

• Meeting packaging needs
• High pressure processing of seafood
• Pulsed light surface decontamination
• CTemp version 8.0
• TTIs - exploiting LINK
• Nanotechnology explained
• Reducing fat uptake by fried foods
• Avoiding splashing during clean fill
• Maximising heat recovery
• Seal integrity of packaged foods

Product quality and innovation

• Testing authenticity
• Microbiological criteria
• Is it permitted?
• Measuring antioxidants
• Measuring food apperance
• Non-invasive assessment of food quality
• ‘Clean label’ starches
• Microbial identification through DNA amplification
• Performance of starches in sauces, batters and gels
• Rapid prediction of microbiological shelf life
• Applications of edible coatings and films in foods
• Dietary fibre and low glycaemic index cereal foods
• Clear food labelling

Food and the consumer

• Using sensory analysis
• The neglected healthy food
• Adolescents food choice
• Nutrition and health claims
• Diet and health survey
• Sensory panel proficiency

Food and drink safety

• Tackling problem microbes
• Protecting ready-to-eat foods
• Allergens
• Microbiological risk assessment
• Optimising factory cleaning

Sustainability

• Utilisation of waste heat from food factories
• Sustainable packaging
• New technologies, new era
• Reducing waste