CCFRA - Research - Research Summary Sheets

Research Summary Sheets - 2003

RSS no.	Project Title
2003-01	Comparison of overall heat transfer coefficient in a shell and tube heat exchanger compared against a novel scraped plate heat exchanger
2003-02	The spinning disc heat exchanger (SDHE)
2003-03	White fish species identification using DNA profiling on CE chips
2003-04	Use of acidified nitrite in fresh produce decontamination
2003-05	Food ingredients as natural antimicrobials
2003-06	Foodborne pathogens: establishing their preservation tolerance and boundaries for growth
2003-07	Physiological traits influencing hardness and vitreosity in wheat grain
2003-08	Development of continuous vacuum dough preparation process for industrial bakeries (COVAD)
2003-09	Washing and decontamination of fresh produce forum
2003-10	Pathogens in high risk food production areas - where do they come from?
2003-11	Investigating the sensory attributes of an energy/stimulant drink
2003-12	Method development in sensory and consumer sciences: a quantitative consumer survey comparing traditional methods with an internet approach
2003-13	Design and evaluation of barrier tunnels between low and high care food processing areas
2003-14	Antimicrobial surfaces: selection and effectiveness
2003-15	Hygiene methods manual
2003-16	Cleaning issues in dry production areas
2003-17	More efficient transformation of cereals into baked products by understanding the roles of tyrosine cross-links and water during processing
2003-18	Understanding the bubble structure of baked products
2003-20	Whole-field optical measurement of strains and textures in food materials
2003-21	Objective measurement of food appearance
2003-22	Shelf-life evaluation for the food industry: standardisation and benchmarking
2003-24	Correlating instrumental and sensory analyses of flavour: perception of aroma
2003-25	Consumer data analysis and questionnaire design
2003-26	Characterising wheat flour protein quality from Reomixer traces
2003-27	Models for heat and moisture transport in food heated in domestic microwave ovens
2003-28	Understanding heat stability in emulsions
2003-29	Colloid interactions in desserts
2003-30	Application of time-temperature integrators to thermal processes
2003-31	Rapid cooling of foods: spray crystallisation
2003-32	Measurement uncertainty in chemical analysis of foods
2003-33	Investigation of acrylamide in fried potato crisps
2003-34	The development of near infrared (NIR) spectroscopy calibrations for the prediction of wheat and flour quality
2003-35	Predicting baked product processing requirements and quality using NIR spectroscopy
2003-36	The application of edible films and coatings in food
2003-39	Pasteurisation: principles, processes and guidelines
2003-40	Forecast: rapid prediction of microbiological shelf-life
2003-42	Rapid cooling of foods
2003-43	Foreign bodies in foods: guidelines for their prevention, control, detection and identification
2003-44	Effect of agricultural practices on food safety and quality
2003-45	The impact of organic production on food safety and quality
2003-46	Microbial pathogens on fresh produce: routes of contamination and decontamination
2003-47	Non-destructive NIR technology for fruit and vegetable internal quality assessment, eliminating the skin disturbing effect
2003-48	Impact of novel processing and packaging methods on pack integrity through processing, distribution and storage
2003-49	Rapid detection of microbial contaminants in food products using electronic nose technology
2003-50	European Union risk analysis information network (EURAIN)
2003-51	A microbiological risk assessment of Listeria monocytogenes in cooked meats and poultry
2003-52	Industrial microbiological risk assessment (IMRA)
2003-53	Wheat variety identification using DNA microsatellites
2003-54	New technologies: monitoring, reporting and practical evaluation
2003-55	Innovations in heat recovery systems for tubular heat exchangers
2003-56	Development of a method for the detection of cleaning fluids in food products using gas chromatography with mass spectrometry (GC/MS
2003-57	Chemical food safety and quality: information and methods
2003-58	Basmati rice authenticity using DNA microsatellites
2003-59	Improving identification of microorganisms using sequencing and array technology
2003-60	Impact of novel processing and packaging methods on pack integrity through processing, storage and distribution (microbiological aspects)
2003-61	Microbiological methods innovation forum
2003-62	Enzyme use and interactions in bakery products
2003-63	Detection of enteroaggregative Escherichia coli in clinical specimens and foods
2003-64	Managing late N applications to meet wheat protein market requirements using pre-harvest near infrared (NIR) sensing
2003-70	Programme of mini-surveys - Nutritional survey of sausages
2003-71	Foreign body identification scheme
2003-73	Vitamin stability in fortified foods and beverages to predict shelf-life

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