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