Microbiology - Member Interest Group
Scope
Microbiological issues related to the food and drink industry.
Purpose
- 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
Areas of interest
Sustainable raw material and ingredient production, for example:
- Assessment of the impact of agricultural practices
- Identification of the extended quality attributes of raw materials
- Microbiological specifications for raw materials and ingredients
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:
- Identification and assessment of novel heating and cooling systems
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