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Current year
2007/08
2006 List
2005 List
2004 List
2003 List
Research Summary Sheets - 2006
No.01
Method Development in sensory and consumer services
No.02
Consumer requirements for information on food additives
No.03
Is variation in sensory perception related to physiological differences between people?
No.04
Washing and decontamination of fresh produce forum
No.05
Predicting microbial death during heat treatments on foods Bugdeath
No.06
Assessment of the ability of Clostridium perfringens strains to produce toxin after exposure to defined environmental conditions
No.07
The alkaline phosphatase test on foreign bodies: improvements and limitations
No.08
Use of gelatin replacers in mousses
No.09
Validation of safety and quality in flowing foods
No.10
Innovations in heat recovery systems for tubular heat exchanges
No.11
New Technologies: monitoring, reporting and practical evaluation
No.12
Rapid cooling of foods
No.13
More efficient transformation of cereals into baked products by understanding the roles of tyrosine cross-links and water during processing
No.14
Non-invasive assessment of chocolate blending
No.15
Understanding the hygiene risks of clean filling
No.16
Exposure assessment of microbial contamination transfer to high-risk food products from contamination transfer vectors
No.17
Guidelines on air quality standards for the food industry
No.19
A review of chemical hazards in support of risk assessment
No.20
Foreign body identification scheme
No.21
Programme of mini-surveys - nutritional survey of pizzas
No.22
Programme of mini-surveys - labelling survey of canned baked beans and pasta products
No.23
Programme of mini-surveys - labelling survey of soups
No.24
Understanding the bubble structure of baked products
No.25
The application of edible film and coatings in food
No.26
Managing late N applications to meet wheat protein market requirements using pre-harvest near infrared (NIR) sensing
No.27
The application of edible films to control moisture migration in fruit pies
No.28
Dityrosine cross-linking of wheat gluten proteins and its functional importance
No.29
CALIBSENSORY: Results of inter-comparison trials
No.30
Environmental scanning electron microscopy of commercial mousse samples
No.31
Calculation of the measurement uncertainty of the calculated meat content and added water content of meat products
No.33
Assessing wheat, flour and baked product quality
No.34
Predicting spoilage caused by yeasts and moulds in food and drink
No.35
Improving quality and safety of fresh produce
No.36
Identification of yeasts using DNA fragment analysis
No.39
Shelf-life evaluation for the food industry: standardisation and benchmarking
No.40
Forecast: rapid prediction of microbiological shelf-life
No.42
European Union Risk Analysis Information Network (EURAIN)
No.43
An inter-laboratory validation study for a lab-on-a-chip fish species identification method
No.44
HYFOMA: European Network for Hygienic Manufacturing of Food
No.45
Objective measurement of food appearance
No.47
Detection of cashew, pistachio, brazil, pecan and macadamia nuts using DNA techniques
No.49
Analysis of Salmonella gene expression during the early stages of growth
No.50
Modelling vitamin stability in fortified foods and beverages to predict shelf-life
No.52
Microbiological methods innovation forum
No.53
Effects of manufacturing on the performance of cereal and potato starches in food
No.54
Development of method to directly determine the fat content in butters
No.55
Microwave models for heat and moisture transport in food heated in domestic microwave ovens
No.56
Incident management and crisis prevention in the food industry
No.57
DNA-based methods for breed analysis and food authentication
No.60
The impact of organic production on food safety and quality
No.61
Pasteurisation: principles, processes and guidelines
No.63
Foodborne pathogens: establishing their preservation tolerance and boundaries for growth
No.64
ROLLOUT - Innovative representations for scheduling for quality and training
No.65
Breakdowns in food safety
