Member funded research (MFR) projects - archive
Projects that ended in 2020
- Sensory claims and consumer purchase decisions
- Sugar reduction: clean label options
- Analytical methods for food safety
- Modelling food structure and texture
- Microbiological shelf-life testing
- Novel ingredient functionality
- Inactivation of bacterial biofilms
- Food fraud - analytical tools
- Control of Listeria in food environments
- Cleaning and disinfection of food factories
Projects that ended in 2019
Projects that ended in 2018
- Risk reduction strategies for chemical contaminants in primary production
- Ensuring the chemical safety of food and drink using non–targeted screening methods
- “Shelf–life plus”: enhanced shelf–life evaluation using microbial profiling
- Emerging ingredients – considerations for use in products
- Extension of product shelf–life through super chilling
- Improving the nutritional status of crops for the agri–food chain
- Designing food and drinks for personalisation of diets for different life stages
- Sampling for hazards: a practical guide
- A reference source: the microbiological effects of food processes
- Hygienic design: retrospective modification of existing plant
Projects that ended in 2017
- Control of viruses in food production
- Next generation techniques for microbiological and chemical food safety
- An evaluation of traditional and novel sensory and consumer methods suitable for product characterisation
- An ingredient functionality approach to shelf–life extension of foods
- Exploring new sensory methods of assessing beers, ciders and other alcoholic beverages
- Quality validation for heat processed foods: improving product quality, reducing process energy and cost
- Predicting the results of hop blending on final beer flavour/aroma using analytical and sensory methods
- 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
- A practical approach providing systems to evaluate threats and risks to assure the safe management of the supply chain
- Review of novel natural preservative systems for use in drinks, sauces and other high Aw foods
- Foreign bodies in food and feed raw materials – hazards and controls
Projects that ended in 2016
- Intelligent process and product design using new predictive tools
- Food allergens – providing guidance for compliance and resolving analytical challenges
- Determination of the shelf life of food and drink products – ´forcing´ as an approach to accelerated shelf life testing
- On–line technologies for food process control
- Food authenticity – development of ´next generation´ analytical technologies to protect the food industry from fraud
- Development of a risk model to determine an appropriate level of due diligence testing for raw material and final product authenticity
- Improving the effectiveness of washing and cleaning using small, micro- or nano-scale air bubbles
- Microbiological criteria for foods
Projects that ended in 2015
- Effective low aw food and environment decontamination technologies
- New approaches to heat process validation: process design and process surrogates
- Improved control of foam and haze in a range of drinks
- Improved fibre enriched baked goods
- Ingredient functionality
- Shelf–life of pasteurised chilled foods
- Sweeteners and fat replacers for reducing calorie content of food and beverages
- Food safety plans: a holistic approach to risk management
Projects that ended in 2014
- Benchmarking energy and water use at individual steps of the brewing processes
- Encouraging positive consumer attitude/behaviour change towards sustainable foods
- Establishing methods and guidelines on PUs, preservatives and other options to achieve microbiological stabilisation in low and zero alcohol beers
- Product reformulation – replacement of hard fats with oils
- Water from non-potable sources: uses and treatments