Research summary sheets
Research summary sheets (RSSs) provide concise overviews of individual R&D projects. These projects directly benefit industry. They underpin the skills and knowledge needed to help industry innovate and resolve problems. They also demonstrate how new science can be converted to technology – which can be transferred to provide our members with a competitive edge.
The RSSs are essential in communicating the results of our R&D. They enable members to rapidly identify the developments of most interest to them. They are supplemented by more extensive R&D Reports which describe the projects in much more detail.
2025
- No.1 - Verification of a method for detection of hepatitis E from pork and pork products
- No.2a - Development of a plant-based fishless finger product
- No.2b - Development of a plant-based sausage product
- No.2c - Challenge tests of plant-based alternatives
- No.3 - Assessing thermal resistance of Bacteriophage MS2 as a surrogate for foodborne viruses
2024
2023
2022
- No.1 - Testing the efficacy of air purification against viruses
- No.2a - ‘Factory to fridge’ bacterial population profiling 1: Population studies and culture-based biases
- No.2b - ‘Factory to fridge’ bacterial population profiling 2: Tracking factory hygiene
- No.2c - ‘Factory to fridge’ bacterial population profiling 3: Product maturation and population development
- No.2d - ‘Factory to fridge’ bacterial population profiling 4: Shelf-life and population dynamics
- No.3 - Population sequencing the fungal kingdom
- No.4 - Rapid identification of beer spoilage yeast and bacteria
2021
- No.1 - The effectiveness of mild heat treatment (<3PU) combined with high flow filtration (0.8 μm) on beer quality, safety and sustainability
- No.2 - Impact of bitterness on heat resistance of L. brevis BSO 566 (typical beer spoiler) and on ascospores of S. cerevisiae BRYC 501
- No.3 - Demonstrating control of Listeria within ready-to-eat (RTE) foods
- No.4 - DoH guidelines update - safe manufacture of heat preserved foods
2020
2019
- No.1 - Inulin determination by Dionex HPLC
- No.2 - Microbiological shelf-life testing: new approaches
- No.3 - Structure and texture of aerated chocolate
- No.4 - Extruded whole wheat flour to replace sugar in cake
- No.5 - Use of next generation sequencing for detection of species in processed meat
- No.6 - Practical control of Listeria in food production
- No.7 - Technical challenges with reducing or replacing single-use plastic packaging within the food and drink industry
- No.8 - Rheological characterisation of starch-based ingredients and their potential application as thickeners
- No.9 - New technologies for food and drink manufacturing - In-line 3D X-ray detection for quality and foreign body control
- No.10 - Rapid methods for hygiene determination
- No.11 - Challenges of developing plant-based products
- No.12 - Mitigating food fraud - Use of a simple plant PCR screening approach to detect adulterants in herbs and spices
- No.13 - Analysis of microplastics
- No.14 - Next generation techniques for microbiological and chemical food safety: Detection of Clostridium botulinum toxin
- No.15 - Consumer acceptance of portion size reduction in cake bars using survival analysis
- No.16 - Effect of heat on viruses
- No.17 - Novel natural preservative systems for use in drinks, sauces and other high aw foods
- No.18 - Quality and safety of cereal-based products and ingredients for the food and brewing industry
- No.19 - Using butternut squash peels to improve the fibre content of tortillas
2018
- No.1 - Limitations of shelf life prediction using an Oxitest
- No.2 - Calorie reduction of chocolate ice cream
- No.3 - The power of LC-QTOF profiling in gluten speciation
- No.4 - A practical approach providing systems to evaluate threats and risks to assure the safe management of the supply chain
- No.5 - Advanced microbial profiling: Does culture give an accurate picture of shelf life?
- No.6 - Advanced microbial profiling: Do animal husbandry practices impact the microflora of milk?
- No.7 - Mitigating food fraud - use of simple analytical approaches for routine authenticity screening of ground ginger
- No.8 - Consumer testing of a nutritionally enhanced ready meal for older adults
- No.9 - Consumer and industry understanding of the term clean label with particular reference to sugar reduction
- No.10 - New technologies for food manufacturing - quality impacts of continuous microwave processing
- No.11 - Detection of the adulteration of dried parsley with celery using GC/QTOF-MS
- No.12 - Sugar reduction in milk chocolate
- No.13 - Design and modelling of the impact of food structure on food texture
- No.14 - Peptide profiling as potential tool in process control and benchmarking
- No.15 - Effects of retrospective engineering using modelling: airflow simulation for hygiene
- No.16 - Foaming properties of aqueous extracts from legumes
- No.17 - Openability of packaging
- No.18 - Development and scale up of cold plasma technology for continuous cleaning
- No.19 - Improving the nutritional status of crops for the agri-food chain
- No.20 - Risk reduction strategies for chemical contaminants
- No.21 - Investigating 3D printing of food
- No.22 - Quantifying lignin for food by-product valorisation using a non-chemical method
- No.23 - Microbiological shelf life testing: new approaches
- No.24 - Effect of UV treatments on murine norovirus
- No.25 - Rapid methods for hygiene determination
- No.26 - Resistant starch analysis
- No.27 - Replacing sugar functionality in oat based cereal bars
- No.28 - Quality and safety of cereal-based products and ingredients for the food and brewing industry
2017
- No.1 - Improving the shelf–life of bread with the addition of waxy wheat flour
- No.2 - Assuring the quality and safety of cereal–based ingredients for the food industry
- No.3 - Quantification of peanut allergens in chocolate dessert matrix industry
- No.4 - Potential of REIMS in food testing
- No.5 - Ingredient selection to meet compositional and nutritional targets
- No.6 - Investigation of the use of non–targeted DNA–based techniques to determine adulteration of herbs
- No.7 - Process manufacturing of functional food particles from lignin–rich feed
- No.8 - Risk reduction strategies for chemical contaminants in primary production and raw material supply
- No.9 - Improving the nutritional status of crops for the agri-food chain
- No.10 - Fat and sugar reduction of a vanilla cheesecake
- No.11 - An acute study investigating the impact of resistant starch on perceived rated satiety
- No.12 - Readability of labels on packaging
- No.13 - Effect of UV treatments on viruses
- No.14 - An evaluation of traditional and novel sensory and consumer methods suitable for product characterisation: Consumer methods
- No.15 - Retrospective hygiene
- No.16 - New technologies for food manufacturing: Exploring the feasibility of applications for PEF to improve the functionality of fresh produce
- No.17 - Numerical modelling for quality optimisation in heat preserved foods
- No.18 - Development of nutritionally enhanced prepared food products for older adults
- No.19 - Extension of shelf life using superchilling
- No.20 - Use of waxy maize starch as an anti-firming agent in gluten free cakes
- No.21 - Quality and safety of cereal-based products and ingredients for the food and brewing industry
- No.22 - Can choice-based conjoint be utilised to assess associations regarding communication messages on product packaging designs?
- No.23 - Analysis of mineral oil
- No.24 - Analysis of PAHs by QuEChERS clean up and GC/MS/MS detection
- No.25 - Non targeted screening using high resolution mass spectrometry
- No.26 - Can Triadic-PSP be utilised to assess aspects of a brand’s positioning?
- No.27 - Advanced microbial profiling: A case study
- No.28 - Detection of Norovirus and Hepatitis A virus in fresh and frozen produce
- No.29 - Novel natural preservative systems for use in drinks, sauces and other high aw foods
- No.30 - Exploring new sensory methods for assessing beers, ciders and other alcoholic beverages
- No.31 - Predicting the results of hop blending using analytical and sensory methods
2016
- No.1 - Assessment of the usability of electronic food intake and physical activity monitoring applications
- No.2 - Validation, best practice and development of low Aw food and environment decontamination technologies
- No.3 - Quality validation for heat processed foods
- No.4 - Continuous flow heat treatment of flour using a Revtech spiral heater
- No.5 - Exploring new sensory methods for assessing beers, ciders and other alcoholic beverages
- No.6 - New approaches to heat process validation: process surrogates and process design
- No.7 - Does packaging effectively convey non-perceptual (functional and emotion benefits) product information?
- No.8 - The effect of thermal processing on the solubility of peanut allergens
- No.9 - Improving the effectiveness of washing and cleaning using small, micro– and nano–scale air bubbles
- No.10 - Development of soft–baked cookies with higher resistant starch content for enhanced satiety
- No.11 - Designing packaging labels for the visually impaired
- No.12 - Health, food and nutrition requirements of older adults
- No.13 - Evaluation of the Food Radar system for foreign body detection
- No.14 - Microbial metagenomics and the food industry
- No.15 - Extension of shelf life using superchilling
- No.16 - Accelerated shelf–life of paté as measured by culture–based methods and advanced microbial profiling
- No.17 - Developing virus capability at Campden BRI
- No.18 - Protein enrichment of baked goods
- No.19 - Persistence of viruses in food – The effect of various solutes on stability
- No.20 - Hydride generation ICP-MS for rapid, low cost testing of inorganic arsenic in rice and seafood
- No.21 - Intelligent process and product design using new predictive tools
- No.22 - Quality validation for heat processed foods
- No.23 - Dry heat treatment of flour in the Revtech system
- No.24 - Testing for food fraud: a risk based approach
- No.25 - Use of a simple hand held NIR spectroscopy device to determine composition of food
- No.26 - Comparison of PCR–RFLP and next generation DNA sequencing to determine species present in fish mince
- No.27 - Which packaging features are most important to consumers when choosing a healthy ready to eat fresh/refrigerated convenience meal?
- No.28 - New technologies for food manufacturing – UVC “in pack” processing
- No.29 - New sensing methods for on–line monitoring of bread dough proof
- No.30 - Assessment of the motivational aspects and usability of the PRECIOUS food intake tool
- No.31 - An evaluation of traditional and novel sensory and consumer methods suitable for product characterisation: focus on recent reference or ‘pole’ based approaches
- No.32 - Detection of human saliva on foreign bodies
- No.33 - Generating databases using LC–QQQ–ToF to characterise ‘Known Knowns’ in the determination of non–intentionally added substances (NIAS) in food contact materials
- No.34 - Application of a fast real–time PCR assay to detect bovine DNA in buffalo mozzarella and goat feta cheese
- No.35 - Factors affecting detection of allergens in baked cookies incurred with peanut and hazelnut
2015
- No.1 - Enhanced NPD through a consumer benefit led approach
- No.2 - E4 Water case study
- No.3 - Calorie reduction of filled biscuits
- No.4 - Use of Monk Fruit Extract for reducing calorie content of beverages part 1
- No.5 - Use of Monk Fruit Extract for reducing calorie content of beverages part 2
- No.6 - Effects of starch structure and soluble fibre on starch digestibility
- No.7 - Use of Monk Fruit Extract for reducing calorie content of beverages part 3
- No.8 - Use of Monk Fruit Extract for reducing calorie content of beverages part 4
- No.9 - Options for reducing sugar and calorie content of cake
- No.10 - Predicting the thermal behaviour of new protein-rich ingredients for high-protein dairy beverage formulation
- No.11 - Does a satisfaction scale add an additional perspective to overall liking?
- No.12 - Effect of salt concentration on the hardness and retrogradation properties of model starch gels
- No.13 - Food safety plans: a holistic approach to risk management
- No.14 - Next generation techniques for microbiological and chemical food safety
- No.15 - Shelf life of pasteurised chilled foods
- No.16 - Gluten source identification by LC/MS
- No.17 - Method validation of the Oxitest - evaluation of oxidative rancidity
- No.18 - Forcing approaches to induce colour change in drinks
- No.19 - Use of a commercial immunoassay dipstick test kit to detect the presence of cow’s milk in cheese
- No.20 - A mass spectrometric approach to detecting adulteration of Oregano using non-targeted analysis of volatile compounds
- No.21 - New technologies for food manufacturing - Robotic handling
- No.22 - Electrical Resistance Tomography for on-line measurement of food processes
- No.23 - Evaluation of a prototype multi-sensor device for baking processes
- No.24 - A mass spectrometric approach to identification of mustard in foods
- No.25 - Product benchmarking by GC/Q-TOF mass spectrometry
- No.26 - Development of an LC/MS/MS based method for the analysis of chlorate and perchlorate
- No.27 - Improvements to elemental analysis by ICP-MS
- No.28 - Effect of pH on the persistence of viruses
- No.29 - Effect of elevated storage temperature as an accelerant for the shelf life testing of cooked meats
- No.30 - Optimisation of high fibre bread
- No.31 - Improving the effectiveness of washing and cleaning using small, micro-, and nano-scale air bubbles
- No.32 - Ingredient functionality: Effect of starch and vegetable protein on puff pastry quality
- No.33 - TURF analysis for product range optimisation: Enhanced NPD through a consumer purchase intent led approach
- No.34 - An evaluation of traditional and novel sensory and consumer methods suitable for product characterisation: highlight on sensory methods
- No.35 - E4 Water case study: Evaluation of technologies for valorization of high loaded organic concentrate streams
- No.36 - Intelligent process and product design using new predictive tools
- No.37 - Assuring the quality and safety of cereal-based ingredients for the food industry
- No.38 - Application of micron-diameter calcium alginate beads in the production of porous food materials
2014
- No.1 - EU SALUX project
- No.2 - TACCP Threat Assessment and Critical Control Point
- No.3 - Ideal Profile Method (IPM) mapping the ideal product consumers are looking for.....
- No.4 - Protective effects of coffee and diabetes
- No.5 - Which type of claim motivates consumers to buy a product health, nutrition or sensory?
- No.6 - Colour preservation and shelf life increase in a blue clean label beverage, using PEF
- No.7 - Use of steviol glycosides for reducing calorie content of beverages
- No.8 - Use of steviol glycosides for reducing calorie content of beverages
- No.9 - Use of steviol glycosides for reducing calorie content of beverages
- No.10 - Next generation techniques for microbiological and chemical food safety
- No.11 - Dynamic sensory methods
- No.12 - The use of FT-IR spectroscopy to determine product authenticity
- No.13 - Improving oven efficiency during bread baking
- No.14 - Food structure analysis using X-ray micro-CT
- No.15 - Is information on sugar content driving consumers' decision making?
- No.16 - Improving the effectiveness of washing and cleaning using small, micro- and nano-scale air bubbles
- No.17 - Impact of product reformulation on microbiological stability
- No.18 - Assessing dissonance between packaging and product experience a white wine study
- No.19 - Food safety plans: a holistic approach to risk management
- No.20 - Consumers´ satisfaction with wine consumption experience
- No.21 - User requirements of a preventive health care system
- No.22 - Shelf-life of pasteurised chilled foods
- No.23 - FTIR approaches for detecting olive oil fraud
- No.24 - Volatile profiling of olive oil for rapid authentication
- No.25 - Forcing approach to test shelf life of ambient-stable foods
- No.26 - Use of rapid LAMP (Loop Mediated Amplification) DNA assays for meat species DNA detection
- No.27 - Confirming the identity of meat, fish and seafood ingredients using 16S rRNA DNA barcoding
- No.28 - Development of a fast and sensitive real-time PCR nuclear DNA assay for the detection of equine DNA in meat products
- No.29 - Use of a commercial Recombinase Polymerase Amplification (RPA) DNA assay for the rapid detection of red snapper
- No.30 - Product reformulation
- No.31 - Water from alternative sources: uses and treatments
- No.32 - EU SALUX project
- No.33 - SUSCLEAN
- No.34 - Surface pasteurisation of food packages
- No.35 - Cold plasma: a novel technology for flour treatment
- No.36 - Protective effects of coffee and diabetes
- No.37 - Cold plasma shelf life extension
- No.38 - SOPHY
- No.39 - New technologies for food manufacturing
- No.40 - Investigation of the residence time of barley grains in a Revtech thermal process
- No.41 - Reducing energy use in baking 'open top' wholemeal pan bread
- No.42 - Enhanced flavour, taint and product characterisation using GC/QToF-MS
- No.43 - Analysis of aroma compounds in hops using GC/QToF-MS
- No.44 - Ingredient functionality Effect of starch and protein on tortilla quality
- No.45 - Methods for cereals and cereal applications
- No.46 - The effect of added bran on water addition and bread quality
- No.47 - On-line technologies for food process control
- No.48 - Effect of elevated storage temperature as an accelerant for the shelf life testing of cottage cheese
- No.49 - New approaches to heat process validation: process surrogates and process design
- No.50 - Food authenticity
- No.51 - Greening in fresh meat
- No.52 - Intelligent process and product design using new predictive tools
- No.53 - Validation, best practice and development of low Aw food and environment decontamination technologies
- No.54 - Implicit association test of four white wine pack designs
- No.55 - Encouraging positive attitude/ behaviour change towards sustainable foods
- No.56 - Multi sensor technology for management of food processes
- No.57 - Detection of food allergens in materials used for cleaning in dry manufacturing environments
- No.58 - Understanding haze formation in novel drink matrices
- No.59 - Gluten testing for compliance with regulation
2013
- No.1 - Lectin Haemagglutination - testing to determine lectin toxins in pulses
- No.2 - Differentiating between fresh and frozen-thawed meat
- No.3 - Eye tracking
- No.4 - Consumer use of front-of-pack information on frozen fish products: An eye-tracking study
- No.5 - Integrated concept and product prototype testing
- No.6 - Encouraging positive attitude/behaviour change towards sustainable foods
- No.7 - Instrumental characterisation of food structure
- No.8 - Dynamic imaging of baking processes
- No.9 - Flour lipids and functionality
- No.10 - Determining water absorption of bran enriched wheat flour
- No.11 - Bringing packaging into the product experience to create competitive advantage
- No.12 - Assessing wine packaging using the Napping technique
- No.13 - Improving oven efficiency during bread baking
- No.14 - Eye-tracking Investigating the impact of beer labels
- No.15 - Shelf life of pasteurised foods
- No.16 - Impact of product reformulation on microbiological stability
- No.17 - Baking with pseudocereals and less common cereals Approach 1. The application of brews
- No.18 - Baking with pseudocereals and less common cereals Approach 2. Gluten supplementation
- No.19 - Product reformulation
- No.20 - Reduction and elimination of Listeria using effective hurdle technology
- No.21 - Energy saving by reducing baking time for white sandwich bread
- No.22 - New approaches to reducing salt in foods
- No.23 - Sugar and fat replacers for reducing calorie content of cake
- No.24 - E4Water case study
- No.25 - New technologies for food manufacturing
- No.26 - Sustainable crop protection
- No.27 - Antimicrobial surfaces used in practice
- No.28 - Surface pasteurisation of food packages
- No.29 - New approaches to heat process validation
- No.30 - SUSCLEAN
- No.31 - Technologies for validation, best practice and development of low Aw food and environment decontamination
- No.32 - Food surface decontamination to improve food safety and extend shelf life
- No.33 - Water from non-potable sources
- No.34 - Better package seals for reducing product waste
- No.35 - SOPHY
- No.36 - Microbiology of crops - hazards, risk and controls
- No.37 - Development of food models and model products
- No.38 - Baking with pseudocereals and less common cereals
- No.39 - Emerging technologies to facilitate the reformulation and shelf life extension of clean label products
- No.40 - Next generation techniques for microbiological and chemical food safety
- No.41 - Mapping composition in chocolate bars
- No.42 - Assuring the quality and safety of cereal-based ingredients for the food industry
- No.43 - Saving energy by shortening the heating step in moulded cooked meats Part II
- No.44 - Raw ingredient functionality in bakery products
- No.45 - Detection of histamine and histamine-producing bacteria in foods
- No.46 - Encouraging positive attitude/behaviour change towards sustainable foods
- No.47 - New approaches to process validation
- No.48 - Determination of cereulide toxin by LC/MS/MS
- No.49 - FT-IR spectroscopy for the food industry
- No.50 - Determination of dyes by HPLC/UV and LC/MS/MS
- No.51 - Development of a vitamin K method
2012
- No.1 - Microbiology methods
- No.2 - Improving the N response of UK wheat varieties
- No.3 - Sources of guidance on food allergen management and information on action levels
- No.4 - The D2-D3 study
- No.5 - Biodegradable and compostable packaging materials for foodstuffs
- No.6 - Reduction and elimination of Listeria using effective hurdle technology
- No.7 - Minimising taints in food and drink
- No.8 - Novel processing of flour and starch
- No.9 - New approaches to reducing salt in foods
- No.10 - Conjoint analysis
- No.11 - Application of hyperspectral NIR imaging to a confectionery product
- No.12 - Survival and decontamination resistance of surface adhered Salmonella strains
- No.13 - Modification of food viscosity using power ultrasound treatment
- No.14 - Salmonella in low aw products
- No.15 - Protective effects of coffee and diabetes
- No.16 - The effects of environmental and emotional factors on perception and liking of products: evoked context
- No.17 - Sodium reduction in cake
- No.18 - Gluten-free cake and pastry
- No.19 - Saving energy by reducing the bake time for white pan bread
- No.20 - EU SALUS project
- No.21 - Product reformulation Replacement of hard fats with oils
- No.22 - Nutrition or health claims: which do consumers want on food and drink labels?
- No.23 - Development of new methods to characterise flour functionality
- No.24 - Novel approaches to clean label new product development
- No.25 - Manipulating Rab GTPase activity in wheat to affect gluten quality
- No.26 - Good agricultural practice and environmental welfare
- No.27 - Model baked products for studies of fibre addition
- No.28 - Assuring the quality and safety of cereal-based ingredients for the food industry
- No.29 - New technologies for food manufacturing
- No.30 - SUSCLEAN
- No.31 - Antimicrobial surfaces to improve food quality, safety and shelf life and reduce waste
- No.32 - Microbiology of crops - hazards, risks and controls
- No.33 - Effect of temperature on the interfacial properties of the aqueous phases of batter systems
- No.34 - Sustainable crop protection
- No.35 - SOPHY: Development of a SOftware tool for Prediction of ready-to-eat food product sHelf life, quality and safetY
- No.36 - Flour colour measurement
- No.37 - Impact of product reformulation on microbiological stability
- No.38 - Food surface decontamination to improve food safety and extend shelf life
- No.39 - Sorting, Sorted Napping and Napping
- No.40 - R-index and d-prime (d')
- No.41 - Product packaging - extrinsic cues to influence consumer choice decisions and their product experience
- No.42 - The reduction of food and packaging waste in the supply chain
- No.43 - Portion size: are consumers really interested?
- No.44 - SO2SAY
- No.45 - Spatial distribution of grain components in relation to functional and nutritional properties
- No.46 - Better package seals for reducing product waste
- No.47 - A flexible sustainable active and intelligent packaging technology platform enabling enhanced shelf life, quality and safety of fresh food produce (ISA-PACK)
- No.48 - Surface pasteurisation of food packages
- No.49 - Saving energy by shortening the heating step in moulded cooked meats
- No.50 - Assessment of potential to develop an objective measure of crispness using combined force and sound analysis
- No.51 - E4Water: economically and ecologically efficient water management in the European chemical industry
- No.52 - Antioxidant levels during beer production and their effect on shelf-life
- No.53 - Development of new taint methods
- No.54 - Next generation techniques for microbiological and chemical food safety
- No.55 - Next generation techniques for microbiological and chemical food safety
- No.56 - Food safety risks associated with pathogens recently linked to foods
- No.57 - New approaches to reducing salt in foods
- No.58 - Development of an LC/MS/MS based method for the analysis of quaternary ammonium compounds benzalkonium chloride (BAC) and didecyldimethylammonium chloride (DDAC)
- No.59 - Understanding the mechanisms behind chlorophenol formation in model systems
2011
- No.1 - Food surface decontamination to extend shelf life
- No.2 - Methods for assuring chemical food safety
- No.3 - Assuring the quality and safety of cereal-based ingredients for the food industry
- No.4 - Evaluating and validation of shelf life testing protocols: a practical study
- No.5 - Sodium reduction in baked goods
- No.6 - The effect of elevated temperature on flour, dough and bread
- No.7 - Thermal process method development
- No.8 - Mapping moisture distributions in food products
- No.9 - Consumers' emotional response to products
- No.10 - Rapid fat, moisture, protein and salt measurements in meat and dairy products by transmittance NIR
- No.11 - Rapid salt measurements in bakery products using a conductivity digital salt meter
- No.12 - Rapid fat, protein and moisture measurements in minced pork and beef by filter based reflectance NIR
- No.13 - Evaluation and validation of shelf life testing protocols: a practical study
- No.14 - Power ultrasound thinning of starch
- No.15 - Direct pH measurement of food products by non–glass pH systems with ISFET silicon chip sensors
- No.16 - Rapid direct sodium measurements in foodstuff using thermometric titration
- No.17 - Novel approaches to clean label new product development
- No.18 - Surface pasteurisation of food packages
- No.19 - The instrumental measurement of food crispness
- No.20 - Manipulating Rab GTPase activity in wheat to affect gluten quality
- No.21 - Antimicrobial surfaces to improve food quality, safety and shelf life and reduce waste
- No.22 - New approaches to reducing salt in foods
- No.23 - New technologies for food manufacturing
- No.24 - Sustainable crop protection: strategies for integrated crop management and pesticide use
- No.25 - Microbiology of crop plants - hazards, risks and controls
- No.26 - Recent advances in electronic sensor technology
- No.27 - Wellbeing and wellness: what do these terms mean to the consumer?
- No.28 - Gluten-free bread
- No.29 - The impact of different portion sizes on respondents' scoring behaviour in central location test conditions
- No.30 - Evaluation of methods to extract natural functional materials from cereal by-products
- No.31 - Distribution of grain components in wheat in relation to functional and nutritional properties
- No.32 - The reduction of food and packaging waste in the supply chain
- No.33 - Importance of bulk and interfacial properties in batter systems
- No.34 - Sodium reduction in baked goods
- No.35 - SO2SAY: Replacement of sulphur dioxide (SO2) in food keeping the same quality and shelf life of the products
- No.36 - Food surface decontamination to improve food safety and extend shelf life
- No.37 - A digestive biscuit model product
2010
- No.1 - Evaluation of an ultrasonic water-bath for rapid marination and microbial inactivation
- No.2 - New technologies for food manufacturing and sustainable resource management
- No.3 - Consumers´ ethical and environmental considerations in pre-purchase decision making
- No.5 - Task 5.1 Explorative research on determinants of bottlenecks and success factors of traditional food chains
- No.6 - WP5.2 Benchmark for evaluating marketing management capabilities of traditional food producers
- No.7 - Task 5.3 Indicators of overall traditional food supply chain performance
- No.8 - WP5.4 Innovative distribution strategies for traditional food products
- No.9 - Supply chain management training course
- No.10 - Work package 3 Predictive modelling and risk assessment of traditional foods
- No.11 - Quality and integrity in food: a challenge for chain communication and transparency research
- No.12 - Effective packaging surface decontamination
- No.13 - A review of health and wellness in food and drinks from a consumer point of view
- No.14 - Survival of Mycobacterium bovis and Verocytotoxin producing Escherichia coli (VTEC) in UK-produced cheeses made from raw cows' milk
- No.15 - Resistance in foodborne moulds and yeasts
- No.16 - Novel processing methods for the production and distribution of high-quality and safe foods (NovelQ)
- No.17 - The effects of on-pack images on consumers´ expectations and experiences of products
- No.19 - Study of puroindolines and how they determine grain hardness in wheat
- No.20 - Consumer segments in Great Britain: food-related lifestyle and motivations for healthy food choices
- No.21 - Measuring emotions in consumer research
- No.22 - Radical bread process
- No.23 - Harmonisation of food industry standards for analysis of cereal-based food materials
- No.24 - Cereal based product shelf life
- No.26 - Determination of bulk and interfacial properties in dough and batter systems
- No.27 - Evaluation of the redox modulating properties of acerola cherry in bread systems
- No.30 - Project Robot
2009
- No.1 - Carbon footprint for food manufacture; beef cottage pie example
- No.2 - Study of puroindolines (Pins) and how they determine grain texture in wheat
- No.3 - Risk assessment and management of raw materials
- No.4 - Closing the gap between Napping and conventional profiling: splitting the evaluation into partial Napping sessions
- No.5 - Shelf-life extension of trout fillets by SGS and MAP treatment
- No.6 - Bio-ethanol from food waste
- No.7 - Pulsed light for surface decontamination
- No.8 - Using the ShakaTM process for high speed food sterilisation New technologies: monitoring, reporting and practical evaluation
- No.9 - New technologies for food manufacturing and sustainable resource management
- No.10 - Survival of Mycobacterium bovis and Verocytotoxin producing Escherichia coli (VTEC) in UK-produced cheeses made from raw cows´ milk
- No.11 - Resistance in foodborne moulds and yeasts
- No.12 - The impact of butter production on growth of Listeria monocytogenes
- No.13 - Sterilisation time-temperature integrator: development and applications
- No.14 - Rapid analysis of spatial distribution of key components in foodstuffs
- No.15 - The impact of nutrition on the metabolome, protein composition and end-use quality of wheat
- No.16 - Freshness indicators
- No.17 - Advanced long range ultrasonic technology for pipe integrity assessment
- No.18 - Towards harmonisation of analytical methods for monitoring food quality and safety in the food supply chain
- No.20 - Bread making at elevated temperatures: The effect of storage temperature on flour and the consequences for dough properties and bread quality
- No.21 - Identification and elimination of Bacillus species, a microbiological issue for food products
- No.22 - Modelling increase and decrease of spoilage organisms in food products
- No.24 - Genetically modified soya analysis using automated DNA extraction and lab-on-a-chip capillary electrophoresis
- No.25 - Trial of a novel multiplex PCR screening assay for the detection of GM food ingredients
- No.26 - Whole room disinfection
- No.27 - The relative importance of environmental concerns and ethical practices when consumers make food and drink purchasing decisions
- No.30 - Evaluation of a commercial lupin allergen detection kit
- No.31 - Meat as an ingredient
- No.32 - Crop management strategies to enhance nutritional status
- No.33 - Better organic bread
- No.34 - Food safety management - farm to fork
- No.35 - Clean label ingredients
- No.36 - Tools for quality control and specification of food appearance
- No.37 - Water as an ingredient
- No.39 - Methods for assuring chemical food safety
- No.40 - Novel processing methods for the production and distribution of high-quality and safe foods (NovelQ)
- No.41 - Sustainable water use in the food chain
- No.42 - Cleaning validation for removal of allergens: comparison of ELISA or dipstick tests
- No.44 - Task 5.1 Explorative research on determinants of bottlenecks and success factors of traditional food chains
- No.45 - WP5.2 Benchmark for evaluating marketing management capabilities of traditional food producers
- No.46 - Task 5.3 Indicators of overall traditional food supply chain performance
- No.48 - Yeast and mould ecology in food factories
- No.49 - Work package 3 Predictive modelling and risk assessment of traditional foods
- No.50 - Efficacy of cleaning and management controls for allergens in catering establishments
- No.51 - Measurement of antioxidant capacity in foods
- No.52 - Effect of cleaning fluids on detection of allergens by dipstick tests
- No.53 - Use of on-pack sensory descriptions and images when making food choice decisions
- No.54 - Results from the satiety preload study
- No.55 - Shopping with consumers: a worthwhile research method?
- No.58 - Guidelines for microbiological challenge testing
- No.59 - Flash Profiling as an alternative approach to conventional sensory profiling
- No.60 - Bread making at elevated temperatures
- No.61 - A study of the safety and quality aspects of the technology used in active and intelligent packaging
- No.63 - Microbiology methods
- No.64 - Predicting the microbiological quality of food and drink
2008
- No.1 - What are the reasons for obesity? A quantitative questionnaire among obese people
- No.2 - Work package 8 - Dissemination, training, technology transfer - a new approach
- No.3 - Comparison of sensory, instrumental and chemical colour measurements of red paprika samples
- No.5 - Work Package 3 - Predictive Modelling and Risk Assessment of Traditional Foods
- No.6 - TRUEFOOD Traditional United Europe Food
- No.7 - Work Package 5 - Improved marketing and food supply chain organisation methods for traditional food products
- No.8 - In-house validation of 'easy-to-use' dipstick tests for detection of food allergens: establishing the limit of detection
- No.9 - Quality low input food
2007
- No.1 - Development of fast DNA assays for the detection of meat in meat products
- No.2 - Freeze-thaw stability of ‘clean label’ starches
- No.3 - Utilising waste process energy
- No.5 - Tailored process design for improved efficiency and quality
- No.6 - A novel method of cleaning and decontaminating surfaces
- No.7 - Optimising factory cleaning to reduce costs
- No.8 - Enhanced product quality by innovative formulation strategy
- No.9 - Modelling increase and decrease of spoilage organisms in food products
- No.10 - Relevance of microbial numbers to food quality and shelf-life
- No.12 - Microbiology methods
- No.13 - Clean filling of liquid foods into packages
- No.15 - Investigating wheat functionality through breeding and end use
- No.16 - The impact of nutrition on the metabolome, protein composition and end-use quality of wheat
- No.17 - Tools for quality control and specification of food appearance
- No.18 - The study of the safety and quality aspects of the technology used in active and intelligent packaging
- No.19 - Survival of Mycobacterium bovis and Vero cytotoxin–producing Escherichia coli (VTEC) in UK – produced cheeses made from raw cows’ milk
- No.20 - Evaluation of DNA based detection kits for celery and mustard
- No.21 - Cheese authenticity testing using lab-on-a-chip DNA profiling
- No.23 - Seafood authenticity testing using lab-on-a-chip DNA profiling
- No.25 - Satiety enhanced foods and drinks: findings from the literature review and focus groups
- No.26 - Procedure for monitoring on-going job performance of descriptive panellists
- No.27 - Children's attitudes towards healthy options
- No.28 - Examining the impact of sensory messages on consumers´ expectations and experiences
- No.29 - Effect of temperature changes on gene expression during the first stages of salmonella growth
- No.30 - Novel processing methods for the production and distribution of high-quality and safe foods (NovelQ): 1
- No.31 - Novel processing methods for the production and distribution of high-quality and safe foods (NovelQ): 2
- No.32 - Hand hygiene club
- No.34 - Food safety management - farm to fork
- No.35 - Managing pesticides risks in the food chain
- No.36 - Crop management strategies to enhance the nutritional status of fruit and vegetables
- No.37 - BOB, Better Organic Bread: Integrating raw material and process requirements for organic bread production
- No.38 - Puroindolines and how they determine grain texture in wheat
- No.39 - Understanding the role of low molecular weight glutenin subunits in determining wheat quality
- No.41 - Evaluating the acceptability of new healthy products with adolescent consumers
- No.42 - Chemical food safety and quality
- No.43 - Whole room disinfection
- No.44 - An alternative approach to conventional sensory profiling - The Napping® Technique