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Issue #2 2013 – Digital version

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Posted: 26 April 2013 | | 1 comment

In this issue: Foreign Body Detection, Meat Processing, Process Analytical Technology, Sensory Science, Nuclear Magnetic Resonance, Colours & Flavours, Allergens, Drying & Roasting, Freezing…

NF Issue 2 2013Sign-up to read the digital version of Issue #2 2013. In this issue:

  • EHEDG: FOREIGN BODY IDENTIFICATION
    Foreign body complaints in the food and drink industry
  • MEAT PROCESSING SUPPLEMENT
    Featuring articles from Lars Kristensen, NSF Consulting Group and Fred van de Velde and Marijke Adamse, and we preview IFFA 2013
  • PROCESS ANALYTICAL TECHNOLOGY
    PAT in large-scale dairy processing
  • SENSORY SCIENCE
    Seeing the future through the eyes of your consumers: new perspectives from consumer and sensory sciences
  • NUCLEAR MAGNETIC RESONANCE
    The new frontier in foodomics: the perspective of nuclear magnetic resonance spectroscopy
  • COLOURS & FLAVOURS SUPPLEMENT
    Featuring articles from Colette Jermann at Campden BRI and Martina Lapierre at PepsiCo and we look at Vitafoods Europe 2013
  • ALLERGENS
    Food allergy: identifying thresholds and assessing the risk to consumers
  • DRYING & ROASTING
    The complexity of coffee processing
  • FREEZING
    Frozen dough and bread: the activities of water and ice crystals
  • IN A NUTSHELL
    With Sofie De Lathouwer, Marketing Director Food Manufacturers Western Europe, Barry Callebaut

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