Science and technology for the food and drink industry

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What´s new in September

• Sampling for food safety - a practical guide
  

  Until now, there’s been little or no user-friendly practical guidance to help industry with sampling for food safety.

• Sensory - what is Relative Profiling?
  

  ​Relative Profiling is a comparative-descriptive sensory approach. 

• 3D-printed food - what do consumers think?
  

  ​3D-printing is attracting interest as a way of allowing late customisation of foods and personalising nutrition.

• Fridge temperatures - the shelf-life concern
  

  ​New research indicates that assumptions about fridge temperatures may not be accurate.

• Rapid confirmation and identification of Campylobacter in foods
  

  ​Campylobacter are of great importance to the food industry as the major cause of bacterial food poisoning.