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Research

Research Summary Sheets - 2004

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


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