CCFRA - Research - Research Summary Sheets

Research Summary Sheets - 2002

RSS no.	Project Title
2002-01	Consumer issues: consumer awareness of and attitudes towards functional foods
2002-04	Acid preservation of foods
2002-05	Optimising of proving and baking processes
2002-06	Microbiological risk factors associated with the domestic handling of meat
2002-07	Inhibitory effect of sodium metabisulphite against verocytotoxin-producing E. coli in pure culture and in model meat systems
2002-08	Food ingredients as natural antimicrobials
2002-09	Understanding the bubble structure of baked products
2002-10	Whole-field optical measurement of strains and textures in food materials
2002-11	Validation of methods to detect mycotoxins in spices
2002-12	Improvements and guidance on best design and operation of cleaning systems (to minimise airborne contamination)
2002-13	Design and evaluation of barrier tunnels between low and high care food processing areas
2002-14	Electrostatic fogging for disinfection
2002-15	The application of HACCP techniques to the management of Fusarium toxins in cereals
2002-16	Technology toolkit
2002-17	Consumer issues: a consumer investigation of food issues: comparing face-to-face interviews with an internet approach
2002-18	The development of near infrared (NIR) spectroscopy calibrations for the prediction of wheat and flour quality
2002-19	Integrating consumer needs into product quality using the approach of Quality Function Deployment (QFD)
2002-20	Calibration of sensory testing of food contact materials - paper and board CALIBSENSORY
2002-21	Correlating instrumental and sensory analyses of flavour: Olfaction-methodology and thresholds
2002-22	Forecasting: predicting microbial spoilage
2002-23	Pathogens in high risk areas - where do they come from?
2002-24	Time-temperature integrators for thermal process analysis
2002-25	Foreign body identification scheme
2002-26	Endocrine disrupting chemicals and the food industry
2002-27	Non-destructive NIR technology for fruit and vegetable internal quality assessment, eliminating the skin disturbing effect
2002-28	Predicting baked product processing requirements and quality using NIR spectroscopy
2002-31	Hygiene methods manual
2002-32	Survival and decontamination of viruses on fresh produce
2002-33	Understanding the risks of Cryptosporidium in foods
2002-34	Foodborne pathogens: establishing their preservation tolerance and boundaries for growth
2002-35	Shelf-life evaluation for the food industry: standardisation and benchmarking
2002-36	Microbiological impact of multiple pasteurisation
2002-37	Guidelines for the design, construction and layout of food processing factories
2002-38	Effect of detergents on the detachment and biocide susceptibility of foodborne pathogens
2002-39	Method development in sensory and consumer sciences: Thurstonian Scaling
2002-40	HACCP in the future: a definitive auditing standard
2002-42	Understanding heat stability in emulsions
2002-43	Innovations in heat recovery systems for tubular heat exchangers
2002-45	Rapid cooling of foods
2002-46	Gums and thickeners: a review of hydrocolloids
2002-47	Spinning disc heat exchangers - potential in the food industry
2002-49	High pressure homogenisation - further work
2002-50	Cleaning issues in dry production environments
2002-51	Predicting microbial death during heat treatments on foods 'BugDeath'
2002-52	Quality assurance and end-use suitability of wheat and flour
2002-53	Characterising wheat flour protein quality from mixograph traces
2002-57	The biochemical and molecular control of endosperm texture in wheat and related cereals
2002-58	Structural and functional heterogeneity among the puroindoline proteins of wheat
2002-59	Managing late N applications to meet wheat protein market requirements using pre-harvest near infrared (NIR) sensing
2002-60	Rapid detection of microbial contaminants in food products using electronic nose technology
2002-61	A microbiological risk assessment (MRA) of Listeria monocytogenes in cooked meats and poultry
2002-62	Microbiological risk assessment for the food industry
2002-63	Active packaging for chilled fresh prepared produce and combination products
2002-64	Enzyme use and interactions in bakery products
2002-65	Microbiological methods innovation forum
2002-66	The impact of organic production on food safety and quality
2002-67	Microbial pathogens on fresh produce: routes of contamination and decontamination
2002-68	Effect of agricultural practices on food safety and quality
2002-69	Development of molecular markers suitable for the detection of olive oil adulteration with hazelnut oil
2002-70	Chemical food safety and quality: information and methods
2002-71	Evaluation of assay kits for the detection of hazelnut in processed foods
2002-72	Characterisation of flavour delivery from starch based products
2002-74	Attitudes of older EU adults to diet, food and health: a pan-EU survey
2002-77	Measurement of fat migration in meat pies - its effect on legal meat content
2002-78	Development and validation of methods for the detection and characterisation of verocytotoxin-producing Escherichia coli in foods
2002-79	Development of a method to determine the vitamin D content of foods using the ESA coularray detector, and validation of general vitamin methods in current use
2002-80	Application of DNA markers for the specific detection of chicken and turkey in processed meat products
2002-81	Cereal variety identification by DNA profiling on a chip-based CE system
2002-82	Fish species identification on DNA chips
2002-83	Rancidity levels in the fat of fresh and borderline meat products
2002-84	Quantification of DNA markers associated with meat authentication by real-time PCR

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