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Coming up in the next issue of New Food magazine

Featuring

  • LC-MS – Using LC-MS to study the fate of food ingredients in the human body
    Christian H. Grün & Hans-Gerd Janssen, Unilever Research & Development Advanced Measurement & Data Modelling
  • HPP/PEF – What do the consumers think?
    Nina Veflen Olsen, Nofima Mat & Anne-Mette Sonne, MAPP
  • MICROBIOLOGY – Safety assessment of industrial strains, starters and probiotics
    François Bourdichon, Food Safety Centre, Danone Corporate
  • SHOW PREVIEW – IFFA
  • SENSORY ANALYSIS – Can the sensory quality of chicken meat be improved?
    Renate Thieme & Steve Ladbrook, MICRO-PLUS Gmbh
  • SENSORY PERCEPTION – Salt reduction and the consumer perspective
    Johanneke Busch, Gerda Feunekes, Beatrijs Hauer & Wilma den Hoen, Unilever R&D Vlaardingen
  • SEAFOOD TRACEABILITY – Legal necessity or an essential tool for improving profits?
    Kathryn Anne-Marie Donnelly, Norwegian Institute of Food, Fisheries and Aquaculture Research – Nofima
  • SHOW PREVIEW – Total Processing & Packaging
  • FOREIGN BODY DETECTION – Foreign body detection and identification
    Mike Edwards, Microscopy Section, Campden BRI
  • SHOW PREVIEW – Vitafoods 2010
  • HYGIENIC DESIGN – The future of food safety starts with hygienic design
    Joe Stout, Consultant (formerly Director of Product Protection & Hygienic Design, Kraft Foods)
  • CHOCOLATE PROCESSING – The Chocolate Centre of Excellence brings innovation and inspiration to the Nestlé chocolate world
    Dr. Ian Roberts, Director of the Chocolate Centre of Excellence, Nestlé
  • SPRAY DRYING – Energy reduction by high dry matter concentration and drying
    Martijn Fox, Coen Akkerman, Han Straatsma and Peter de Jong, NIZO food research

Find out more about what’s coming up in 2010 in our editorial calendar.

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