Research
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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