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Current year
2007/08
2006 List
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2003 List
Research Summary Sheets - 2009
No.1
Carbon footprint for food manufacture; beef cottage pie example
No.2
Study of puroindolines (Pins) and how they determine grain texture in wheat
No.3
Risk assessment and management of raw materials
No.4
Closing the gap between Napping and conventional profiling: splitting the evaluation
into partial Napping sessions
No.5
Shelf-life extension of trout fillets by SGS and MAP treatment
No.6
Bio-ethanol from food waste
No.7
Pulsed light for surface decontamination
No.8
Using the Shaka
TM
process for high speed food sterilisation
New technologies: monitoring, reporting and practical evaluation
No.9
New technologies for food manufacturing and sustainable resource management
No.10
Survival of
Mycobacterium bovis
and Verocytotoxin producing
Escherichia coli
(VTEC) in UK-produced cheeses made from raw cows´ milk
No.11
Resistance in foodborne moulds and yeasts
No.12
The impact of butter production on growth of
Listeria monocytogenes
No.13
Sterilisation time-temperature integrator: development and applications
No.14
Rapid analysis of spatial distribution of key components in foodstuffs
No.15
The impact of nutrition on the metabolome, protein composition and end-use
quality of wheat
No.16
Freshness indicators
No.17
Advanced long range ultrasonic technology for pipe integrity assessment
No.18
Towards harmonisation of analytical methods for monitoring
food quality and safety in the food supply chain
No.20
Bread making at elevated temperatures: The effect of storage temperature on
flour and the consequences for dough properties and bread quality
No.21
Identification and elimination of
Bacillus
species, a microbiological
issue for food products
No.22
Modelling increase and decrease of spoilage organisms in food products
No.24
Genetically modified soya analysis using automated DNA extraction and lab-on-a-chip capillary electrophoresis
No.25
Trial of a novel multiplex PCR screening assay for the detection of
GM food ingredients
No.26
Whole room disinfection
No.27
The relative importance of environmental concerns and ethical practices when
consumers make food and drink purchasing decisions
No.30
Evaluation of a commercial lupin allergen detection kit
No.31
Meat as an ingredient
No.32
Crop management strategies to enhance nutritional status
No.33
Better organic bread
No.34
Food safety management - farm to fork
No.35
Clean label ingredients
No.36
Tools for quality control and specification of food appearance
No.37
Water as an ingredient
No.39
Methods for assuring chemical food safety
No.40
Novel processing methods for the production and distribution of high-quality
and safe foods (NovelQ)
No.41
Sustainable water use in the food chain
No.42
Cleaning validation for removal of allergens: comparison of ELISA or dipstick tests
No.44
Task 5.1 Explorative research on determinants of
bottlenecks and success factors of traditional food chains
No.45
WP5.2 Benchmark for evaluating marketing management capabilities of
traditional food producers
No.46
Task 5.3 Indicators of overall traditional food supply chain performance
No.48
Yeast and mould ecology in food factories
No.49
Work package 3 Predictive modelling and risk assessment of traditional foods
No.50
Efficacy of cleaning and management controls for allergens in catering establishments
No.52
Effect of cleaning fluids on detection of allergens by dipstick tests
No.53
Use of on-pack sensory descriptions and images when making food choice decisions