Microbiology - Member Interest Group

Scope

Microbiological issues related to the food and drink industry.

To share non-confidential information about issues, roles, trends and knowledge gaps within food microbiology between its members and members of other Campden BRI MIGs
To foster an understanding of what's new in food microbiology, by identifying the relevant experts and reviewing their activities
To provide guidance to Campden BRI and others on priority areas of food microbiology needing further study
To reviewand mentor Campden BRI projects relevant to microbiology in food manufacturing

Sustainable raw material and ingredient production, for example:

Process design, optimisation and control, for example:

The impact of reduced and minimal processing to improve quality
Optimisation of processing and packing operations to meet regulatory requirements

Innovative processing and packing operations, for example:

Product quality innovation and new product development, for example:

Understanding the microbiological impact of interactions between raw materials, processing and packing
Understand and define rapid, reliable, robust, cost effective and generally accepted methods to verify microbiological quality
Understand models of microbiological properties of foods associated with the assessment of product quality
Identification, evaluation and application of new microbiological approaches to product development

Identification of current and emerging biological hazards with understanding and prioritisation of the associated risks, for example:

Development validation and acceptance of models or food safety risk assessment
Addressing hazards and risks at the product development stage, including those arising from reformulation of products (e.g. microbiological stability) in response to market or regulatory pressure