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Current year
2007/08
2006 List
2005 List
2004 List
2003 List
Research Summary Sheets - 2007/2008
No.1
Development of fast DNA assays for the detection of meat in meat products
No.2
Freeze-thaw stability of ‘clean label’ starches
No.3
Utilising waste process energy
No.5
Tailored process design for improved efficiency and quality
No.6
A novel method of cleaning and decontaminating surfaces
No.7
Optimising factory cleaning to reduce costs
No.8
Enhanced product quality by innovative formulation strategy
No.9
Modelling increase and decrease of spoilage organisms in food products
No.10
Relevance of microbial numbers to food quality and shelf-life
No.12
Microbiology methods
No.13
Clean filling of liquid foods into packages
No.15
Investigating wheat functionality through breeding and end use
No.16
The impact of nutrition on the metabolome, protein composition and end-use quality of wheat
No.17
Tools for quality control and specification of food appearance
No.18
The study of the safety and quality aspects of the technology used in active and intelligent packaging
No.19
Survival of
Mycobacterium bovis
and Vero cytotoxin–producing
Escherichia coli
(VTEC) in UK – produced cheeses made from raw cows’ milk
No.20
Evaluation of DNA based detection kits for celery and mustard
No.21
Cheese authenticity testing using lab-on-a-chip DNA profiling
No.23
Seafood authenticity testing using lab-on-a-chip DNA profiling
No.25
Satiety enhanced foods and drinks: findings from the literature review and focus groups
No.26
Procedure for monitoring on-going job performance of descriptive panellists
No.27
Children's attitudes towards healthy options
No.28
Examining the impact of sensory messages on consumers´ expectations and experiences
No.29
Effect of temperature changes on gene expression during the first stages of salmonella growth
No.30
Novel processing methods for the production and distribution of high-quality and safe foods (NovelQ): 1
No.31
Novel processing methods for the production and distribution of high-quality and safe foods (NovelQ): 2
No.32
Hand hygiene club
No.34
Food safety management - farm to fork
No.35
Managing pesticides risks in the food chain
No.36
Crop management strategies to enhance the nutritional status of fruit and vegetables
No.37
BOB, Better Organic Bread: Integrating raw material and process requirements for organic bread production
No.38
Puroindolines and how they determine grain texture in wheat
No.39
Understanding the role of low molecular weight glutenin subunits in determining wheat quality
No.41
Evaluating the acceptability of new healthy products with adolescent consumers
No.42
Chemical food safety and quality
No.43
Whole room disinfection
No.44
An alternative approch to conventional sensory profiling - The Napping® Technique
