R&D summaries, Reserach Summary sheets 2009 - From Campden BRI. Research for the food and drink industry

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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 ShakaTM 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

No.4 Closing the gap between Napping and conventional profiling: splitting the evaluation
into partial Napping sessions

No.8 Using the Shaka^TM process for high speed food sterilisation
New technologies: monitoring, reporting and practical evaluation

No.10 Survival of Mycobacterium bovis and Verocytotoxin producing Escherichia coli
(VTEC) in UK-produced cheeses made from raw cows´ milk

No.15 The impact of nutrition on the metabolome, protein composition and end-use
quality of wheat

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.25 Trial of a novel multiplex PCR screening assay for the detection of
GM food ingredients

No.27 The relative importance of environmental concerns and ethical practices when
consumers make food and drink purchasing decisions

No.40 Novel processing methods for the production and distribution of high-quality
and safe foods (NovelQ)

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