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Issue 4 2007
16 November 2007
BioCentrum (BiC) is an Institute at the Technical University of Denmark (DTU) and represents the largest concentration of biotechnological research at university level in Denmark. BiC has a long tradition of food research and teaching and has for many years been involved in different MSc programmes in Food Science and Technology. It is involved with food graduate schools in partnership with the Faculty of Life Sciences at University of Copenhagen (LIFE KU) under the name the Centre for Advanced Food Studies (LMC).
16 November 2007
Intralox, L.L.C. has announced the release of its new Series 1650 SeamFree™ Minimum Hinge Flat Top belt, the latest addition to the EZ Clean family of products. The Series 1650 SeamFree™ Minimum Hinge Flat Top belt was designed to meet the ever-increasing hygiene and sanitation requirements in food industries. With the launch of the Series [...]
16 November 2007
The goal of predictive microbiology is to provide useful predictions about the microbial behaviour in food systems. Predictive microbiology combines “the disciplines of food microbiology, engineering and statistics” (Schaffner and Labuza, 1997).
16 November 2007
Bread, and the dough from which it is made from, can be viewed as a two-phase system of gas cells and matrix[1]. Both phases ordain the properties of the dough or the bread crumb, and both phases change considerably during the various operations that comprise the breadmaking process. In the history of gas cells, three important stages occur[2,3], namely gas cell nucleation, gas cell growth, and gas cell interconnectivity. But, this history is actually foretold by the numerous physical, chemical and biological events that take place in the dough matrix, one example being the fermentation of sugars to ethanol and carbon dioxide by the activities of the yeast.
16 November 2007
Food irradiation is gaining interest in light of the increasing incidence of foodborne diseases in the last few decades. It efficiently reduces the populations of pathogens such as Salmonella, Listeria, Campylobacter, E. coli 0157:H7, and also of parasites and insects[1-2]. The process has been endorsed by the World Health Organization (WHO), the Food and Agriculture Organization (FAO), the Codex Alimentarius Commission, the US Food and Drug Administration (FDA), the US Department of Agriculture (USDA), the American Medical Association, the American Dietetic Association, the American Institute of Food Technologists and health authorities of approximately 50 countries[3-4].
16 November 2007
Chocolate, in its various forms, is the ultimate pleasure food for many customers. New chocolate flavoured products are constantly being developed such as drinks, dairy, ice-cream, and desserts with greater taste and greater convenience.
16 November 2007
Food production processes are continuously adapted under the pressure of marketing demands, the availability of new technologies, and to reduce production costs. However, poor awareness about critical aspects of new products and processes may lead to disappointing results. For example, spoiled or overprocessed products. “A structured process validation prevents such unwanted effects of adaptations and saves time, energy and money,” say experts at the Dutch research institute, TNO.
16 November 2007
Transparent plastic packaging is increasingly replacing traditional food packaging made of glass and metal. The advantages of transparent plastic packaging are; its low weight, low cost, design flexibility and the opportunity to present products in an attractive way. However, compared to traditional packaging made of glass, metal, aluminum-laminated films or metallised films, transparent plastic packaging provides less protection against light and also in many cases, a poorer barrier against oxygen.
16 November 2007
“Infectious intestinal disease occurs in one in five people each year, of whom one in six presents to a general practitioner.” So wrote Wheeler and colleagues in 1999 (Wheeler et al, 1999). This translated into 9.4 million people suffering from infectious intestinal disease (IID) annually, with around 1.5 million people consulting their GP.
16 November 2007
Freezing and chilling are the most widespread conservation methods in the food production chain. Refrigeration is generally gentle but it can often influence the quality of food products. The International Institute of Refrigeration estimates that out of the total worldwide agricultural production (incl. fish and seafood) of 5,500 million tonnes a year, 1,800 million tonnes would benefit from refrigeration but only approximately 400 million tonnes are actually being refrigerated. This illustrates the importance of obtaining improved knowledge about the impact on food quality and the development of efficient refrigeration solutions.
16 November 2007
The European Commission’s (EC) strategy in the past ten years has been changed from stimulating and supporting scientific projects in specific research areas towards more integrated research projects. The term ‘integrated’ refers to multi-disciplinary approaches to address and find answers for complex research questions. In 2000, the definition of the Lisbon Agenda – focused on three per cent innovation rates in Europe, thereby increasing the European competitiveness – has added another dimension, namely a new balance in supporting basic science up to applied research and demonstrations with the goal to achieve successful market implementations of scientific findings[1].
16 November 2007
Of primary concern to today’s food manufacturers is the threat of food contamination resulting in regulatory enforcement, product recalls and consumer litigation. Food retailers and their branded suppliers fear instances of food contamination resulting in public notices, widespread food recalls, or even worse, consumer illness. Even before causation is demonstrated in a court of law, production down time, regulatory scrutiny and litigation fees can cost a manufacturer millions in lost revenue. In today’s world, instant media exposure and negative publicity can destroy a once trusted product brand overnight. Several recent, highly publicised cases of foodborne illness outbreaks in the US and Europe have heightened the awareness of consumers and regulators alike.
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