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Current year
2007/08
2006 List
2005 List
2004 List
2003 List
Research Summary Sheets - 2006
No.1
Comparison of overall heat transfer coefficient in a shell and tube heat exchanger compared against a novel scraped plate heat exchanger
No.2
The spinning disc heat exchanger (SDHE)
No.3
White fish species identification using DNA profiling on CE chips
No.4
Use of acidified nitrite in fresh produce decontamination
No.5
Food ingredients as natural antimicrobials
No.6
Foodborne pathogens: establishing their preservation tolerance and boundaries for growth
No.7
Physiological traits influencing hardness and vitreosity in wheat grain
No.8
Development of continuous vacuum dough preparation process for industrial bakeries (COVAD)
No.9
Washing and decontamination of fresh produce forum
No.10
Pathogens in high risk food production areas - where do they come from?
No.11
Investigating the sensory attributes of an energy/stimulant drink
No.12
Method development in sensory and consumer sciences: a quantitative consumer survey comparing traditional methods with an internet approach
No.13
Design and evaluation of barrier tunnels between low and high care food processing areas
No.14
Antimicrobial surfaces: selection and effectiveness
No.15
Hygiene methods manual
No.16
Cleaning issues in dry production areas
No.17
More efficient transformation of cereals into baked products by understanding the roles of tyrosine cross-links and water during processing
No.18
Understanding the bubble structure of baked products
No.20
Whole-field optical measurement of strains and textures in food materials
No.21
Objective measurement of food appearance
No.22
Shelf-life evaluation for the food industry: standardisation and benchmarking
No.24
Correlating instrumental and sensory analyses of flavour: perception of aroma
No.25
Consumer data analysis and questionnaire design
No.26
Characterising wheat flour protein quality from Reomixer traces
No.27
Models for heat and moisture transport in food heated in domestic microwave ovens
No.28
Understanding heat stability in emulsions
No.29
Colloid interactions in desserts
No.30
Application of time-temperature integrators to thermal processes
No.31
Rapid cooling of foods: spray crystallisation
No.32
Measurement uncertainty in chemical analysis of foods
No.33
Investigation of acrylamide in fried potato crisps
No.34
The development of near infrared (NIR) spectroscopy calibrations for the prediction of wheat and flour quality
No.35
Predicting baked product processing requirements and quality using NIR spectroscopy
No.36
The application of edible films and coatings in food
No.39
Pasteurisation: principles, processes and guidelines
No.40
Forecast: rapid prediction of microbiological shelf-life
No.42
Rapid cooling of foods
No.43
Foreign bodies in foods: guidelines for their prevention, control, detection and identification
No.44
Effect of agricultural practices on food safety and quality
No.45
The impact of organic production on food safety and quality
No.46
Microbial pathogens on fresh produce: routes of contamination and decontamination
No.47
Non-destructive NIR technology for fruit and vegetable internal quality assessment, eliminating the skin disturbing effect
No.48
Impact of novel processing and packaging methods on pack integrity through processing, distribution and storage
No.49
Rapid detection of microbial contaminants in food products using electronic nose technology
No.50
European Union risk analysis information network (EURAIN)
No.51
A microbiological risk assessment of
Listeria monocytogenes
in cooked meats and poultry
No.52
Industrial microbiological risk assessment (IMRA)
No.53
Wheat variety identification using DNA microsatellites
No.54
New technologies: monitoring, reporting and practical evaluation
No.55
Innovations in heat recovery systems for tubular heat exchangers
No.56
Development of a method for the detection of cleaning fluids in food products using gas chromatography with mass spectrometry (GC/MS
No.57
Chemical food safety and quality: information and methods
No.58
Basmati rice authenticity using DNA microsatellites
No.59
Improving identification of microorganisms using sequencing and array technology
No.60
Impact of novel processing and packaging methods on pack integrity through processing, storage and distribution (microbiological aspects)
No.61
Microbiological methods innovation forum
No.62
Enzyme use and interactions in bakery products
No.63
Detection of enteroaggregative
Escherichia coli
in clinical specimens and foods
No.64
Managing late N applications to meet wheat protein market requirements using pre-harvest near infrared (NIR) sensing
No.70
Programme of mini-surveys - Nutritional survey of sausages
No.71
Foreign body identification scheme
No.73
Vitamin stability in fortified foods and beverages to predict shelf-life
