Research
Research Summary Sheets - 2006
RSS no.
Project Title
2006-1
Effects of manufacturing on the performance of cereal and potato starches in food
2006-4
Investigating wheat functionality through breeding and end use
2006-6
Dityrosine cross-linking of wheat gluten proteins and its functional importance
2006-7
Understanding wheat flour functionality
2006-9
Assessment of wheat, flour and baked product quality
2006-10
Multi-sensor system for bakery products
2006-11
The impact of nutrition on metabolome, protein composition and end-use quality of wheat
2006-12
Tools for quality control and specification of food appearance
2006-13
Dietary fibres- tools to tailor low glycaemic index (GI) foods
2006-14
Knowledge acquisition and modelling tools for complex, ill-defined problems
2006-15
Quality low input food
2006-17
Better Organic Bread: Integrating raw material and process requirements for
organic bread production (LK0960)
2006-18
Managing pesticide risks in the food chain
2006-19
Canned salmon authenticity testing using DNA lab-on-chip PCR-RFLP
2006-20
Chemical food safety and quality: information and methods
2006-22
Evaluation of a commercial fish allergen detection kit
2006-23
A review of bioinformatic techniques applicable to the food industry
2006-24
Development of LC/MS/MS methods to determine fat soluble vitamins
2006-25
Sample size considerations in sensory-based consumer research
2006-26
Consumers’ approach to diet and health
2006-27
Understanding Children's food choices: the use of conjoint analaysis
2006-28
Food choices and preferences of European adolescents
2006-29
Understanding the hygiene risks of clean filling
2006-30
Optimising factory cleaning to reduce costs
2006-31
Control of yeasts and moulds in food factories
2006-32
Exposure assessment of microbial contamination transfer to high-risk
food products from contamination transfer vectors
2006-33
Cleaning and disinfection programmes for the food and drink industries
2006-34
Novel processing methods for the production and distribution of highquality and safe foods (NovelQ)
2006-35
Predicting spoilage caused by yeasts and moulds in food and drink
2006-36
Improving quality and safety of fresh produce
2006-37
Microbiology methods
2006-38
Safety and shelf life of modified atmosphere packed and vacuum packed chilled food products with respect to risks of psychrotrophic
Clostridium botulinum
2006-39
Microbiological criteria for foods and drinks
2006-40
Enhanced product quality by innovative formulation strategy
2006-42
European Union Risk Analysis Information Network (EURAIN)
2006-44
Time-temperature integrators for pasteurisation and sterilisation
2006-47
The manufacture and integrity of seals for packaged foods
2006-49
Tailored process design for improved efficiency and quality
2006-50
Rheological characterisation of 'clean label' starches in sauces
2006-52
A novel method of cleaning and decontaminating surfaces
2006-57
Modelling increase and decrease of spoilage organisms in food products
2006-58
Washing and decontamination of fresh produce forum
2006-64
Rapid and cost effective basmati rice screening using state-of-the-art DNA approaches
2006-68
Validation of cleaning to remove allergens: rinse waters - considerations for selecting the method of analysis
2006-69
Laundering to remove allergens from protective clothing worn in food factories
2006-70
Detection of milk allergen on a stainless steel surface: interpretation of swabbing results
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