You got what you voted for

With around £2M funds available, members recently voted for the research projects they want us to carry out through 2015 and beyond. The following ten projects, which start from January 2015, complement about 40 other projects in our ongoing research programme:

• An ingredient functionality approach to shelf-life extension of foods
• Next generation techniques for microbiological and chemical food safety
• Quality validation for heat processed foods: improving product quality, reducing process energy and cost
• Development of a risk model to determine an appropriate level of due diligence testing for raw material and final product authenticity
• Manipulation of food structure and protein content to produce satiating, energy-reduced foods and beverages
• Packaging design - a strategic approach to enhance consumers´ sensory perceptions and overall enjoyment of healthy food and drinks
• An evaluation of traditional and novel sensory and consumer methods suitable for product characterisation
• Control of viruses in food production
• Exploring new ways (sensory methods) of assessing beers, ciders and other alcoholic beverages
• Predicting the results of hop blending on final beer

More details on these and on–going projects will be available in our Research Programme 2015 document in January. Members can also access the websites of existing projects

Contact: Support
+44(0)1386 842000
support@campdenbri.co.uk