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C-Cell Version 2 launched 
The newly issued Version 2 of the C-Cell image analysis software will facilitate the measurement of the structure and appearance of bread and other baked products. C-Cell is a laboratory instrument for the assessment of bakery products, developed and marketed as a joint venture between CCFRA and Calibre Control International. A digital camera is used to take images of product slices, and the images are analysed to measure the dimensions of the slice and several aspects of its cell structure. The method provides an objective alternative to the visual assessment of products used previously for quality control, and provides more detailed quantitative measurements that enable the effects of ingredient and process changes to be assessed for research and product development applications. Since their launch in 2002, C-Cell instruments have been purchased by bakers, ingredient manufacturers and cereal testing laboratories in many countries, and are in daily use for quality control and development applications. The method has been adopted as part of the standard assessment procedure for new UK wheat varieties, and recently won an award for Innovation in Quality Control at the Europain 2005 International Bakery exhibition. Version 2 of the software, developed at CCFRA, includes a re-designed user interface and a range of new tools and output options designed to improve ease of use and versatility. It will be launched this month at the meeting of the American Association of Cereal Chemists in Orlando. www.c-cell.info Martin Whitworth Calibration services ´A man with a watch knows the time. A man with two watches is not quite sure.´ The principle of this old (and no longer politically correct) adage has application to the measurement of other properties as well as time. Many processes in the food industry are temperature dependent and thus ´get measured´. But how sure can you be about these measurements? One way to increase confidence in results is to calibrate your measuring device. With the watch, this could be as simple as phoning the speaking clock. With temperature measurements, a comparison with another measuring device, which has itself been compared to a traceable standard, could be the answer. At CCFRA we are accredited by the United Kingdom Accreditation Service (UKAS) to calibrate temperature-measuring devices over the range -15°C to 130°C. We would be happy to discuss your calibration requirements. Robin Thorn Safety management in fresh produce 
Companies intending to export fresh produce to the UK and Europe not only need to comply with legislation, they also have to meet the rigorous demands and standards of the food industry itself. The scope of the industry´s requirements is broad and companies need to have in place the appropriate philosophies and controls to meet them. CCFRA carries out specialist training courses abroad to help companies understand what is needed and help them set up systems required to achieve this. Chris Knight, Head of Agriculture at CCFRA explains the basis of the training courses: "These courses set out to explain how to develop a food safety management system, with particular emphasis on the use of hazard analysis and control principles – identifying the main risks, adopting appropriate controls and ensuring proper operation of these controls. A significant part of these systems involves the implementation of effective HACCP and traceability programmes. The food industry in Europe places significant emphasis on knowing the history of the fresh produce it imports – including where it has come from and what agrochemicals have been used in its production. It is also important for companies to understand the value of certification to adopted industry standards and the basis of ´third party´ inspections." The foundation course in Food Safety Management in Produce is norminally a four-day course, although it can be altered and tailored to the individual needs of clients, and it includes an optional Level 1 or Level 2 HACCP examination from the Royal Institute of Public Health or the Royal Society for the Promotion of Health. Chris Knight Accreditation for sensory training We are pleased to announce the accreditation of our one-day ´Introduction to Sensory Analysis´ course by the Institute of Food Science & Technology´s Professional Food Sensory Group. CCFRA is the first establishment in the UK to successfully achieve this accreditation through the IFST, a scheme which has been specifically developed to recognise and enhance the quality of sensory education provided by professional training bodies. 
This course meets the requirements of the IFST´s foundation-level syllabus. It is aimed at those delegates who are perhaps new to this discipline or those who wish to receive an overview of the science of sensory analysis. A series of lectures and practical sessions are used to help communicate the importance of good sensory practice, from recruitment and training of sensory panellists to the selection of appropriate methodology. As part of the accreditation process, CCFRA´s three sensory scientists Lucy Bradly, Angela Kapparis and Johanna Menneer have now also been accredited by the IFST to deliver such training courses. For further information or course dates for 2005/6, please Johanna Menneer Colin Dennis a deputy lieutenant Professor Colin Dennis, Director-General of CCFRA, has been appointed as a deputy lieutenant of Gloucestershire. The Lord-Lieutenant is the permanent representative of the Crown in the County and is involved in a wide range of civic duties. Professor Dennis commented that while this is a personal appointment ´there is no doubt that the invitation was very much due to the standing which CCFRA has not only in the County, but also nationally and internationally´. Professor Dennis is a member of several government and industry advisory boards involved in planning future research strategy. He is Visiting Professor in Food Science at Queen´s University, Belfast and a Fellow of the Institute of Food Science & Technology and the Royal Society for the encouragement of Arts, Manufactures & Commerce. He was elected Fellow of Institute of Food Technologists and the International Academy of Food Science & Technology for his outstanding contribution to food science and technology. Award for work on glutens Ana Rodriguez Mateos competed with 19 other candidates to become the joint winner of the 2005 Rank Prize Fund for Nutrition. Ana´s presentation, at the mini-symposium on bread, was on her work to establish the technological significance of dityrosine cross-linking of gluten proteins in determining the quality of bread. Ana is working at Reading University on a post-graduate studentship supported by CCFRA. Dhan Bhandari Wi-Fi Hotspot For the convenience of Members, CCFRA´s Reception area is a HotSpot allowing Internet connections via wireless enabled computers. Wi-Fi 802.11a, 802.11b and 802.11g standards are available. Please ask at Reception for the facility to be activated. e-consumer panel To meet the increasing demand from clients for flexible, rapid and cost effective consumer research, we have established an e-panel which has now grown to over 3,500 consumers. Over the last year we have carried out numerous consumer tests using the database including product assessments in the fresh produce, snacks and beverages sectors. We have also used the database as a resource to investigate broader issues such as consumer views on functional foods. The e-panel is used increasingly to undertake Internet based surveys exploring consumer reactions to new product and packaging concepts. Wendy Beuzit Sensory training in Worksop CCFRA is offering several of its scheduled sensory training courses for 2005/6 at the Food Technology Centre, part of North Nottinghamshire College, Worksop. The centre, which was established in September 2004, has a lecture room, domestic kitchen and sensory booths which make it an ideal venue for such courses and has proved to be very accessible for clients in the north of the UK, in particular. For further information or course dates for 2005/6, please Johanna Menneer Water recycling and re-use Our seminar will address important issues relating to the efficient application of environmental strategies to reduce water usage, increase recyling and reduce costs. This timely event will include a presentation from Beatriz Luz of Environwise who will explain how to apply for government assistance for recycling schemes. She will address the newly agreed government scheme that enables companies (that meet certain eligibility criteria) that install membrane technologies to benefit from a reduced pay back time on their investment and great cost savings. ´Water recycling and re-use´ is at CCFRA on 23rd November. Training Department More profit through skills 
Improve is the Skills Sector Council for Food and Drink Manufacturing and Processing across the UK and part of the Skills for Business Network, sponsored by the Department for Learning and Skills. Improve was established in July 2004 as the recognised authority on skill development in the UK Food and Drink Industry with a vision ´to deliver more profit to employers through skills´. CCFRA is actively supporting a number of Improve´s initiatives including:
We are also one of the first organisations to become a Green Card Verifier.
The Green Card is the UK passport of skills for the food and drink industry and an individual´s records of achievement. Employees have transferable proof of work experience, skills and qualifications and a unique and easily checked record of all their credentials and achievements; employers get a clear record of employee capabilities when they are recruiting or considering staff training. Bertrand Emond New members Campden & Chorleywood is delighted to welcome the following new members who joined in July 2005:
Bertrand Emond or Sally Easton Please notify the Membership Department of any name or address changes with respect to our mailing list. |