Research projects - archive

About

Poultry feeds are very prone to contamination with salmonellae. Guidance (2020) from the Agricultural Industries Confederation (AIC) requires validation of kill steps used to reduce this, with revalidation at least 6 monthly. This project seeks to design and validate challenge test methods to verify lethality of treatments. We learned some useful techniques for inoculation of very large volumes of low moisture products and have developed a protocol for microbiological challenge testing in poultry feed mills. We are seeking a joint publication on this. Unfortunately, avian flu and other restrictions prevented access to the planned AIC member sites for trials. However, we have generated inactivation data for Salmonella and its surrogate in poultry feed mash.

Progress

We have generated inactivation data for Salmonella strains isolated from poultry feed materials and its surrogate in poultry feed mash and are preparing an R&D report.

We are in discussion with AIC to deliver commercial trials and industry guidelines.

Outputs

• Poster: Verifying the inactivation of salmonella in poultry feed mills
• Presentation: Protein MIG - Spring 2022

About

Why are we doing this project?

The demand for comprehensive antiviral efficacy testing is increasing as clients seek reliable data to ensure the effectiveness of virus control strategies, such as, disinfectants against a broad spectrum of viruses. By developing a full range of antiviral activity tests, we can offer a range of methods to assess various types of virus control strategies. The project will also enable Campden BRI to develop cell culture techniques to accommodate a range of cell lines.

How are we addressing this issue?

This project aims to develop a comprehensive suite of antiviral efficacy tests and will expand on our capabilities with Murine norovirus to include tests for Adenovirus, Vaccinia virus, Feline Calicivirus, and Human coronavirus.

Initially, we will expand our cell culture capabilities to enable growth of a range of cells lines, which serve as hosts for the viruses of interest. Methods will then be established for the propagation and enumeration of these viruses followed by the implementation of these methods according to standard ISO methodologies for the assessment of virucidal activity.

Project progress

• Phase 1: Methods for growth of range of host cell lines - complete
• Phase 2: Methods of propagation and enumeration of viruses - complete
• Phase 3: Efficacy of antiviral test development - complete.

Outputs

• Presentation: IAFP European Symposium
• Presentation: Manufacturing operations MIG - Spring 2022

About

In association with University of Lincoln, this project assesses the potential for robotics and AI to perform hygiene tasks in food production. "Digital" is one of Campden BRI's research themes. This computer science project preceded that and studied the potential for Multi-agent Systems (MAS) to model hygiene risk and to mitigate this risk by automating and optimising the scheduling of food hygiene tasks. The project studied two case studies: scheduling of cleaning in a food factory, and assignment of robots to collect strawberries from human pickers on a fruit farm.

Progress

Amie has completed her project and passed her PhD viva.

Two scenarios were modelled: cleaning of equipment in a food factory, and strawberry harvesting. For the former, the project evaluated how to assign robots to cleaning tasks based on risk assessment, and trialled various bidding systems. A simulation was conducted based on information from a food factory collaborator. It included scenarios such as overrunning of daytime operations impacting on overnight scheduled cleaning. It addresses fundamental issues for our industry to schedule safety-critical tasks by robots or otherwise. The second scenario involved practical work at the University of Lincoln experimental farm, developing MAS models to collect fruit from pickers. A naive approach might be a "greedy algorithm" to assign the nearest robot. This more sophisticated approach instead factors in issues such as the frustration of workers who have been waiting, to deliver a better approach. To quote Amie's conclusions: "The conclusions drawn here form a foundation for future applied MAS research, with promising potential for adoption in both academic and industrial contexts."

Outputs

• Article: Towards the application of multi-agent task allocation to hygiene tasks in the food production industry. International Conference on Practical Applications of Agents and Multi-Agent Systems
• Article: Towards autonomous task allocation using a robot team in a food factory - UK-RAS. UKRAS22 conference “Robotics for unconstrained environments” proceedings
• Presentation: Manufacturing operations MIG - Spring 2022

About

The goal of this work is to establish an accurate model for the minimum pasteurisation requirements of beer. Current pasteurisation regimes for beer have been challenged by Rachon et al. (2018) and shown to excessively heat beer products, far above the level required to ensure destruction of all spoilage microorganisms. High levels of pasteurisation may result in deleterious effects to the organoleptic properties of the beer, and potentially waste time, energy and result in higher costs. Supplying our clients with a ready-to-use model for the accurate pasteurisation of beer will enable massive savings and have a positive impact on sustainability action.

Outputs

• Video: Investigating the value of pasteurisation optimisation for beverages
• Article: Optimisation of Saccharomyces cerevisiae BRYC 501 ascospore formation and recovery for heat inactivation experiments
• Presentation: Fermented and alcoholic drinks MIG - Autumn 2023

About

Why are we doing this project?

The control of foodborne viruses is becoming increasingly critical in the food industry, yet there is limited information directly applicable to foods. Norovirus, hepatitis A, and hepatitis E are currently the most concerning viruses. However, the technical challenges associated with culturing these viruses in the laboratory, coupled with the difficulty in distinguishing between infectious and non-infectious particles, complicate the assessment of virus stability and infectivity. To overcome these challenges, alternative methods, such as the use of surrogate bacteriophages like MS2 and Phi X174, are employed. These surrogate viruses enable the assessment of control measures on infectivity of the virus.

How are we addressing this issue?

This project is designed to evaluate the effect of heat on virus control, using bacteriophages MS2 and Phi X174 as surrogates for foodborne viruses. We will assess how heat treatments, combined with variations in water activity (a_w) through the addition of solutes like sodium chloride, sucrose, and glycerol, impact virus stability and resistance. By comparing virus inactivation across different time/temperature combinations and water activity levels, we aim to generate reliable data on the effectiveness of heat treatments in reducing viral contamination in food products. The study involves applying heat treatments ranging from 60 to 85°C to bacteriophages MS2 and Phi X174 in solutions with a_w levels of 0.88 and 0.99, analysing the results using regression models to determine the heat resistance characteristics of these viruses.

Outputs

• Blog: How effective are your virus control strategies?
• RSS: Assessing thermal resistance of Bacteriophage MS2 as a surrogate for foodborne viruses

About

Techniques and testing methods to identify transfer and removal of allergens from reusable packaging, and challenging emerging products with potential new allergens.

Outputs

• Article: Capability of commercial cleaning procedures to remove food allergens from differing food contact materials and containers using sesame as a target analyte. Journal of Food Engineering (2025)
• Blog: The allergenicity of edible algae – implications for food business operators
• Blog: What you need to know about kiwifruit and other emerging elicitors of food allergy
• Blog: Evaluating the food information, labelling and unintended food allergen presence of imported prepacked foods and drinks purchased online
• Article: Evaluation of food allergen information, labelling and unintended food allergen presence in imported prepacked foods and drinks purchased online in the UK. Food Control (2024)
• Article: Edible algae allergenicity – a short report. Journal of Applied Phycology (2023)
• Article: Update on the global prevalence and severity of kiwifruit allergy: a scoping review. Int. J. Fd Sci. and Tech (2023)

About

Traditional sensory testing booths, while efficient, cannot replicate the real-world experience that consumers have with food and drink products. This could potentially compromise the validity of the data collected from traditional sensory testing booths. Immersive technologies offer a promising solution to allow effective data collection in more realistic consumption contexts.

This research project has developed a new approach, using ‘Mixed Reality’ (MR – a combination of virtual reality and real-life) and a range of bespoke design features, to facilitate product assessments in virtual environments.

Progress

Initial work focused on wine, with consumers invited to undergo the entire product evaluation process in virtual kitchen and bar contexts, as well as in a traditional sensory booth, to evaluate both alcoholic and non-alcoholic wines. The study showed participants adapted to the virtual contexts quickly and successfully using the technology to both evaluate products and record their responses via the embedded virtual questionnaire. Further work focused on crisps, with consumers testing two flavours in their own homes, a virtual home environment, in a real sensory booth and a virtual sensory booth.

This new method offers several advantages:

1. Cost-efficiency (by using entry-level, cable-free headsets (Meta Quest 2 or 3) rather than high-end tethered systems).
2. Improves accessibility and usability (by using intuitive hand gestures for all virtual interactions).
3. The experience’s programming guides participants through the study independently, minimising moderator intervention and facilitating a fully immersive experience.
4. Efficient data collection from multiple consumers concurrently. Initial findings indicate that this innovative approach yields rich, insightful data not typically obtained in booth environments.
5. Depending on the product type, immersion in virtual contexts can enhance consumers' ability to discern between products using emotional response, highlighting the potential of using immersive technologies in sensory and consumer testing.

Imogen won the Nursten Trophy for Best overall presentation at the 11th Nursten Postgraduate Flavour symposium on 24-25 June 2024

Practical work is complete and the results are being analysed and written up for publication.

Outputs

• Article: Improving immersive consumption contexts using virtual and mixed reality. Science Talks (2024)
• Presentation: Sensory and consumer MIG - Autumn 2023

About

An important new project looking at the risks from pathogens in low/no alc beverages. Traditional alcoholic beers are safe but once the alcohol is removed then there can be increased risks. This project seeks to demonstrate any presence of pathogens in commercial products and seeks to produce data to enable safe products to be manufactured in the future.

The aim of this research was to determine whether microbial pathogens were present in packaged alcohol-free and low alcohol beers, to establish whether pathogens can survive or grow in non-alcoholic beers, and to determine the impact of pH and bitterness on their growth and survival of pathogens in alcohol-free beer.

Progress

50 alcohol-free and low alcohol beers, available in the UK, were screened for pathogens and analysed for ABV, pH and bitterness (IBU). One of the alcohol-free beers (with the lowest IBU) was adjusted to 25 and 50 IBU and pH 3.8, 4.2, 4.6 and 4.9. Challenge testing of these beers was performed with Escherichia coli O157, Salmonella Enteritidis, Bacillus cereus and Clostridium botulinum. In addition, the heat resistance (D60 value) of the pathogens, spoilage bacteria and Saccharomyces cerevisiae ascospores in these beers was determined.

Results showed that Salmonella, E. coli, Enterobacteriaceae, Bacillus cereus and sulphite reducing Clostridia were not found in any of the 50 beers tested. None of the pathogens used in this study could grow in the alcohol-free beer at low pH (pH 3.8) but E. coli could survive. E. coli O157 was unable to grow at pH 4.2 but could grow at pH 4.6 but only with reduced levels of carbon dioxide and increased oxygen. Salmonella Enteritidis was able to grow at pH 4.2 and 4.6 but also with reduced levels of CO₂ and increased O₂. Although Bacillus cereus and C. botulinum were unable to grow in any of the tested conditions, both pathogens were able to survive. Survival and/or growth of the microorganisms was impacted by pH; bitterness had no effect.

This research showed that Salmonella Enteritidis and E. coli O157 only grew in alcohol-free beer at a higher pH (4.2 and 4.6 for Salmonella and 4.6 for E. coli) together with reduced levels of CO₂ and increased O₂. This suggests that packaged beer with appreciable levels of carbon dioxide and negligible levels of oxygen will not support the growth of pathogens. However, draught alcohol-free beer may be vulnerable to pathogens.

Outputs

• Paper: Effect of carbonation on the survival of Escherichia coli and Salmonella Enteritidis in non-alcoholic beer and the microbiological and physicochemical quality of draught products
• Video: Examining the survival of pathogens in non-alcoholic beers
• Article: The Buzz - pathogens in non-alcoholic beers - current knowledge
• Podcast: Survival of pathogens in non-alcoholic beers
• Article: Survival of Escherichia coli O157, Salmonella Enteritidis, Bacillus cereus and Clostridium botulinum in non-alcoholic beers
• Presentation: Fermented and alcoholic drinks MIG - Autumn 2024
• RSS: Survival of pathogens in non-alcoholic beers
• Blog: Exploring the pathogenic challenges and uncertainties with low/no alcohol beer
• Presentation: Fermented and alcoholic drinks MIG - Autumn 2023
• Presentation: Fermented and alcoholic drinks MIG - Autumn 2022

About

Why are we doing this project?

The demand for organic, vegan, and clean-label food products is on the rise, leading to an increased need for natural antimicrobial additives. These natural antimicrobials can help preserve taste and enhance flavour while controlling the growth of microorganisms, including pathogens and spoilage organisms. However, despite the wide range of natural antimicrobial products available on the market, there is a gap in understanding their application and effectiveness. Food producers and ingredient manufacturers require reliable data on the performance of these natural antimicrobials to ensure food safety and quality.

How are we addressing this issue?

This project aims to develop a comprehensive service that evaluates the application and effectiveness of natural antimicrobials. Initially, a range of natural antimicrobial products will be tested to assess their effectiveness against a variety of microorganisms. This will help determine the scope of their effectiveness by answering the question: "What types of microorganisms are these antimicrobials effective against?" (e.g., Gram-negative bacteria, Gram-positive bacteria, or moulds). The next stage involves determining the minimum inhibitory concentration (MIC) for some selected natural antimicrobials against a relevant species or group of microorganisms. Additionally, we will conduct microbiological challenge testing within actual food products produced with an antimicrobial product to verify their effectiveness within a food matrix against target microorganisms. This project will establish a range of tests and provide proof of concept for natural antimicrobial testing.

Outputs

• Blog: Exploring the effectiveness of natural antimicrobials as an alternative to synthetic preservatives
• Presentation: Microbiology MIG - Spring 2025
• Presentation: Microbiology MIG - Spring 2024

About

Project objective

Rheology has been extensively applied to associate in-mouth properties to sensory perception. However, rheology alone is not enough to explain mouthfeel perception. Lubrication between oral surfaces is a dominating mechanism that relates texture to mouthfeel. Tribology refers to the study of friction, wear and lubrication on deformable surfaces (tongue, palate and teeth). This project aims to evaluate the potential of instrumental tribology measurements for food.

Progress

Dairy and non-dairy yoghurts were studied as a case study. Samples were characterised by rheology, particle size, microscopy and for tribology using an MTM instrument with a stainless steel ball and a silicone elastomer surface. Statistical comparisons were made with sensory assessments.

The project is complete and an R&D report is available. We concluded that, as currently applied, tribology cannot replace sensory assessments, but can be used as a supplementary physical characterisation method.

Outputs

• R&D report: 492 - Dairy vs non-dairy yoghurt: A study on correlating instrumental and sensory parameters to understand creaminess

About

Project complete.

Outputs

• RSS: Characterisation of spent mushroom compost

About

Plant-based meat alternatives (PBMAs) have grown in popularity in recent years due to consumers choosing products that are perceived as environmentally friendly, healthier and ethical. Although PBMAs mimic meat products, the manufacturing and associated risks are different. This multi-disciplinary research project aims to develop Campden BRI’s understanding and experience with plant-based meat alternatives. The project brings together product innovation, protein analysis, microbial challenge testing and thermal inactivation.

Progress

Four types of texturised vegetable proteins; wheat, pea, soya and rice have been characterised to understand any differences in physical properties. These results were used to develop two recipes of ready-to-eat ‘sausages’ using pea and wheat proteins and two recipes of ready-to-cook ‘fish fingers’ using rice and soya proteins. The products underwent microbial challenge testing with Listeria monocytogenes, Bacillus cereus and Clostridium botulinum to determine the products' abilities to support growth. The raw mix of the four products has been challenge tested with Salmonella and Listeria to study the inactivation potential and calculate both the D and z-values. The project has entered the final stage involving statistical analysis.

Outputs

• RSS: Challenge tests of plant-based alternatives
• RSS: Development of a plant-based sausage product
• RSS: Development of a plant-based fishless finger product
• Presentation: Microbiology MIG - Autumn 2024
• Blog: Microbiological safety of plant-based meat alternatives
• Article: Protein source & safety of plant-based sausages. The World of Food Ingredients (2024)
• Presentation: Joint Protein MIG and Raw materials and ingredients MIG - Autumn 2023

About

This project will develop a software product to predict the effect of changes in thermal processing conditions, for example for steam retorts, using well-established models. This will allow users to optimise a thermal process quickly and efficiently, via the three-way predictive analysis of energy costs in conjunction with microbiological safety (process lethality) and quality optimisation.

Progress

The project is complete. ThermaGen™ was launched in May 2025 and is available as a web-based tool on a subscription basis. See the ThermaGen™ page for details.

Outputs

• Service: ThermaGen™- next generation of thermal processing software
• Presentation: Preservation MIG - Spring 2025

About

EIT Food is one of eight innovation communities established by the European Institute for Innovation & Technology (EIT), an independent EU body set up in 2008 to drive innovation and entrepreneurship across Europe. EIT Food is the world’s largest and most dynamic food innovation community, which accelerates innovation to build a future-fit food system that produces healthy and sustainable food for all. Supported by the EIT, a body of the European Union invests in projects, organisations, and individuals that share the goals for a healthy and sustainable food system. EIT Food unlocks innovation potential in businesses and universities and creates and scales agrifood startups to bring new technologies and products to market. EIT Food equips entrepreneurs and professionals with the skills needed to transform the food system and put consumers at the heart of the work, helping build trust by reconnecting them to the origins of their food. EIT Food Hubs are key players in the regional innovation system. EIT Food's communication and dissemination activities in Hungary are carried out by Campden BRI Hungary Nonprofit Ltd.

About

EIT Food Solutions programme is a competition and mentoring program for university student teams. Each year has different topics to focus on. This year the student teams have to develop new product concepts and business plans using bakery and / or fruit side streams. CBHU is the Task Leader of Reuse2Recreate Food and mentors 3 university teams from Hungary.
Last year the programme name was DIG-IT and focused on solving a real industrial challange with the help of digitalization. In DIG-IT, CBHU mentored 2 teams from Hungary and they won 1st and 2nd prize.

About

Enhancing Hungarian participation in EIT Food activities and international RDI networks with company visits, workshops, etc.

About

The overall objective of FutureEUAqua is to effectively promote sustainable growth of resilient to climate changes, environmentally friendly organic and conventional aquaculture of major fish species and low trophic level organisms in Europe, to meet future challenges with respect to the growing consumer demand for high quality, nutritious and responsibly produced food.
FutureEUAqua follows the whole value chain from egg to fork including genetic selection of certain species (primary focus is on salmon, seabass, seabream and rainbow trout), the development of innovative ingredients and feeds, the application of non-invasive monitoring technologies to look at the impact of housing environments and innovative diets on fish health and welfare, the development of innovative fish products and packaging methods, the development of optimal production systems.
CBHU is the responsible partner for the development of knowledge transfer tools, the Stakeholder Platform and the development of the exploitation plan for the project results.

About

The SmartGeoFish project aims to develop innovative services for the Hungarian aquaculture sector.
SmartGeoFish services focus on technology concept development and demonstration, as well as ecosystem building. Our goal is to improve the resource efficiency of the sector by the application of IoT tools.
CBHU is the Digital Innovation Hub and Coordinator of the project. Our main task is develop a new service based on the project results and target new companies with this service.

About

Being an intelligent vision system coupled to the production line, IVSILA enables companies in the food industry to respond to the societal issue of food wastage in a very profitable manner. IVSILA provides a solution to both the problem of food waste at the industrial level and the problem of the efficiency of food production lines. IVSILA visually inspects production in real-time: defective products are reported to the production line’s information system, allowing the sorting of defective products and the correction in real-time of the production.

About

NOGAME experiment develops a cost-effective, non-destructive gas energy consumption measuring system for bakery application to enable the company to continuously measure the amount of used gas energy during the production, analyse the consumption, and identify opportunities to optimise opportunities the production.
At the end of the experiment, we proved that the concept of the measuring system works and identified relevant cost saving opportunities for the company.

About

'Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste' PrO4Bake project aims to optimize processes in the baking industry with computer models to minimize food waste, energy consumption and CO2 emission. The proposed solution reduces energy and raw material consumption by optimizing the various production steps, and also improves production planning by forecasting demand.

About

The EIT Food Consumer Engagement Labs project aims to create new product concepts in the food industry with the active involvement of consumers. Unlike typical sensory panels and consumer surveys, the Labs do not involve testing sample products but the creation of innovative, non-yet-existing combinations of product features and benefits. The methodology has been developed by University of Warsaw jointly by the food industry and scientific experts so that non-expert consumers can be involved in creating product concepts. Campden BRI is involved into the dissemination activitites and inplementation of the lab activtites in Hungary.

About

Thirteen European partners have come together in the S3FOOD project with an aim to improve the efficiency and sustainability of the EU food industry by enabling Small and Medium-sized Enterprises (SMEs) to adopt digital technology. Through S3FOOD, the partners have a specific focus on facilitating and accelerating the use of smart sensor systems for improved quality control, better resource efficiency and a higher level of food safety and traceability – all important steps towards solving central challenges of SMEs in the agri-food system.

About

This project introduces a new tool for clients to conduct online consumer insights research. This tool can be useful to clients for early stage innovation and product development/product renovation as it quickly enables access to consumers using a bespoke online platform.

Outputs

• R&D 480

About

It is well recognised that fibre consumption is currently too low in the general public. This project explored developing products that were lower calorie but which were high in fibre. Part of the project looked at producing a high fibre drink (which was also used as a case study in the project about developing an online consumer research platform.

Outputs

• R&D 480 - An online community to conduct exploratory and product testing research: a case study using apple and raspberry sparkling water fortified with fibre
• RSS 2019:19 - Using butternut squash peels to improve the fibre content of tortillas

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About

Testing disinfectants for antiviral efficacy is vital if good hygiene is to be achieved. This project is going to expand the portfolio of antiviral efficacy tests available to industry from Campden BRI.

About

As part of our C.botulinum challenge test service we need to test for growth of the organism ad production of C.botulinum toxin. There is no off-the-shelf kit for this and on a previous methods project we developed an in-house ELISA test. Our goal is to get UKAS accreditation for this ELISA test to give a USP for our challenge testing services but further development needs to be done before this can occur. The ELISA was developed for type B and E toxin only and needs to be expanded to type F. Also it was developed on cooked and raw meats only and needs to be tested for other product types e.g. eggs and dairy, plant based foods, fishery products to show it is fit for purpose for the wide range of products we are currently challenge testing.

About

Identification of fungi has traditionally relied on morphological and biochemical analysis of isolated colonies. Next generation sequencing offers an alternative way to profile a fungal population without the need to isolate and culture examples. This project will demonstrate the efficacy of this technique and showcase the advantages of the service to the food industry.

Outputs

• No.1 - Testing the efficacy of air purification against viruses

About

Development of a database covering the environmental labelling requirements in all EU Member States.

About

Staying abreast of changes to legislation and guidance in the food industry is a time consuming task. Campden BRI provides an ongoing service for Member companies who wish to stay informed of the latest developments.

Outputs

• Latest Food Law Alert

About

Public Health England (PHE) (now UK HSA) established that hepatitis E virus (HEV) causes 100,000 infections per year in England. The infection causes liver disease which in some cases is very serious. The detection of HEV in swine and other animals has led to suggestions that human infection originates from the consumption of contaminated foods (i.e. the infection is a zoonosis). Studies from Japan and France show individuals became infected after consuming raw/undercooked pig, deer or boar meat. PHE studies suggests an association between the consumption of undercooked pork-based products e.g sausages and HEV infection. There is also some evidence that the virus is heat resistant and that “normal” cooking may not eliminate it. This project will develop and demonstrate a method for the detection of HEV in pork products.

About

Campden BRI maintains and updates a set of cereals testing methods for the sector in consultation with an industrial working group (Cereals and cereal applications testing working group). The methods are provided free of charge to members on our website. The methods are used throughout the milling and baking industries.

Outputs

• R&D 473 - Evaluation of methods for batter viscosity measurement

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About

This project is about trying to optimise continuous flow thermal processes to improve operational efficiency, reduce costs and improve product quality. When continuous thermal processes are established there are a number of significant safety margins that are applied. This project is basically exploring where we can safety challenge some of these safety margins.

About

Plastic packaging is widely used for food and drink products. There is growing awareness of the environmental impact that some plastics can have when discarded irresponsibly – most noticeably with ‘single-use plastics’. There is a need to reduce or remove these plastics, but in doing so businesses often face significant technical challenges. Testing alternative materials for a range of food/drink applications and producing practical case studies. We’ll also explore consumer understanding of recycling and their acceptance of alternative packaging materials.

Outputs

• Consumer survey results: Knowledge, attitudes and behaviours towards recycling and plastic packaging materials
• Year 1 updates: Technical challenges and concerns
• RSS 2019–07 - Technical challenges with reducing or replacing single-use plastic packaging within the food and drink industry

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About

Emerging technologies for preservation are gaining in popularity. This includes technologies like high pressure processing, pulsed electric field processing, plasma technologies and others. When you set up a thermal preservation process you do so using 'worst case' conditions i.e. conditions that are going to make the product heat more slowly than in normal production. Things like adding an overfill of product or using a more viscous sauce are examples of 'worst case' for thermal processes. When it comes to new technologies, we don't always know what 'worst' case conditions actually are. This project is about trying to understand how to safety set process conditions for some of these newer technologies.

About

Many sectors (including cereal, baking and brewing) rely on the quality and safety of cereal-based raw materials, ingredients and products. Analytical methods play an important part in assuring this. These methods must be developed, trialled, standardised, and validated.

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