Research club projects
Club projects are a time and cost efficient way of effectively tackling issues
within industry. Campden BRI is developing several industry club projects covering a range of topics.
Companies that participate in the club projects have the opportunity
to steer the project work. Project results will be shared amongst the project members who can exploit the
This club will investigate numerous aspects of kombucha brewing, including
symbiotic culture make-up and
storage, scale-up and the effect of ingredients on developing a consistent process.
The project will:
- Explore pilot scale up
- Monitor changes to populations of bacteria and yeast in different batches
- Look to understand the effect of changes on the sensory profile
- Develop an ideal model for consistency of kombucha brewing practices
email@example.com +44(0) 1737 824266
Virus control club
This club aims to provide solutions for effective virus control measures relevant
to the food industry
The project will provide:
- Insight on an evolving data set regarding heat treatments suitable for control of viruses in foods
enabling informed risk management strategies.
- Knowledge of water treatments effective against viruses to enable primary producers to choose
the most effective treatment of irrigation water when potable water is not used or available.
firstname.lastname@example.org +44(0) 1386
UV-C systems club
The club will provide validation guidance and independent data for UV-C treatment
for a range of different materials as they are transferred from low risk to high care areas.
The project will generate:
- Independent microbial reduction data for a range of relevant materials
- A method to validate processes using surrogate organisms
- A method to map UV-C exposure to ensure targeted dosages are achieved
email@example.com +44(0) 1386 842130
Chlorate levels club
The levels of chlorates in crops are of prime importance due to legal limits that
being introduced through EU legislation. The club will investigate approaches to reduce chlorate levels
agricultural production and processing.
The project will:
- Establish the effects of varying chlorinating agents on the chlorate levels of crop types both
- Identify the use of alternative post-harvest washes that can be used to reduce chlorate levels
- Compare the effects of novel/alternative produce washes and rinses that can reduce chlorate levels
salads and other ready-to-eat products
firstname.lastname@example.org +44(0) 1386 842004
Oxidative rancidity club
The club aims to explore a rapid technique to monitor the oxidative stability of
of oils and compare it with currently used technology. Oxidative rancidity in fats, oils and fatty foods
often the limiting factor in shelf life due to the development of off-taste and off-odour.
The project will:
- Develop a better understanding of a rapid, small-scale oxidation technique (RapidOxy) and this rapid
technique for oxidative stability testing.
email@example.com +44(0) 1386 842240
Chocolate and confectionery club
The club aims to study and characterise fat and water migration within chocolate products using hyperspectral imaging (HSI), allowing the visual evaluation of internal fat and moisture gradients over shelf life.
This technique will:
- Quantify the fat and moisture content in different components of chocolate products
- Monitor how fat and chocolate migrate during shelf life
- Evaluate selected barriers, technologies or storage conditions to prevent fat and moisture migration and extend quality over shelf life
firstname.lastname@example.org +44(0) 1386 842139
Bread softness club
The club will research and develop better ways to create and maintain bread
softness - by
understanding and controlling the factors that influence bread texture.
The project will explore the:
- Effects of ingredient, recipe and process variations on initial bread softness
- Effects of storage conditions on softness including ambient, chilling and freezing/thawing
- Relationship between crumb and crust texture
- Effects of bread bubble structure, anisotropy and distribution within slices and within loaves
- Interaction with other product components such as sandwich fillings, packaging and moisture
email@example.com +44(0) 1386