Raw Materials and Ingredients

• Investigating wheat functionality through breeding and end use
• Quality low input food
• Better Organic Bread: Integrating raw material and process requirements for organic bread production
• The impact of nutrition on the gluten composition and processing quality of wheat
• Improved physical measurements to predict raw material functionality in foods
• Predicting grain protein to meet market requirements for breadmaking and minimise diffuse pollution from wheat production
• The role of puroindolines in determining grain texture in wheat
• Water as an ingredient
• Application of new enzymes to improve raw material functionality in foods
• Crop management strategies to enhance the nutritional status of fruits and vegetables
• Sustainable water use in the food chain
• Harmonisation of food industry standards for analysis of cereal-based food materials
• Meat as an ingredient – solving technical challenges