List view / Grid view
4 January 2012 | By John Coupland, Professor of Food Science, Penn State University
Very often, the most important ingredients in food are those present in the smallest quantities. Flavours, phytochemicals and micronutrients compounds may only be added at parts per million levels but their presence is essential to determining the functional properties of the food. While these molecules differ in both structure and…
4 January 2012 | By Susanna Buratti and Gabriella Giovanelli, Department of Food Science and Technology, University of Milan
The rapid pace of change in the wine industry calls for fast methods providing real time information in order to assure the quality of the final product. NIR and MIR spectroscopy combined with sensory-instrumental methods (electronic nose and electronic tongue) can provide an ideal solution to monitor molecular and sensory…
4 January 2012 | By Ulf Thiessen and Matthias Schäfer, EHEDG Subgroup Valves
The major objective of hygienic design is to avoid product contamination by microbes, particles and chemicals. European legislation (i.e. the Machinery Directive) is forcing machinery suppliers to design their machines which are used in the production of food, pharmaceuticals and cosmetics according to some so-called hygienic design criteria. The common…
4 January 2012 | By Dr. Till Riehm, EHEDG Subgroup Seals
Plant operation managers are ultimately responsible for the quality of the products they manufacture. Every food item, pharmaceutical, or cosmetic product must be shipped in perfect condition and safe for humans and animals. Neither toxic substances nor microorganisms should be present at levels that could affect the product quality or…
4 January 2012 | By Tim Lawruk, Market Manager Food Safety, SDIX
SDIX is a biotechnology company, founded in 1990, whose portfolio includes food safety, supplying rapid pathogen test technologies. SDIX also designs, develops and commercially produces antibodies. In the life science market, SDIX’s technology and capabilities are being used to help discover disease mechanisms, facilitate development of new drugs, and provide…
2 November 2011 | By Lionel Jublot, Supriya Varma
Pushing boundaries of flavour analysis (Lionel Jublot, Project Leader and Flavour Scientist, Unilever Research and Development) Maximising the health benefits of lycopene isomers (Supriya Varma, Food Scientist, Frito-Lay, a division of PepsiCo) Preview of FiEurope and Ni2011
2 November 2011 | By Rudolf Krska, Kurt Brunner, Terry Koerner, Laurence Blayo
Rapid methods for food analysis (Rudolf Krska & Kurt Brunner, Center for Analytical Chemistry, Department for Agrobiotechnology (IFA-Tulln) University of Natural Resources and Life Sciences Vienna, Vienna University of Technology and Terry Koerner, Food Research Division, Bureau of Chemical Safety, Food Directorate, Health Canada) Investing in people to face the…
1 November 2011 | By Dr. Katherine Flynn, Lead Editor, People, Planet, Prosperity and the Food Chain
Huub Lelieveld and I first discussed People, Planet, Prosperity and the Food Chain when we found we were the only two vegetarians at a fixed plate dinner where the main course was chicken. Soon we were discussing the need for a 360 degree paradigm shift in the way not only…
1 November 2011 | By Laura Stenhouse, UK Seasoning and Systems Manager, PepsiCo
Interest in the role of whole grain consumption has increased substantially over the past few years due to their health benefits. Despite the reported benefits of whole grain intake, namely stating that regular consumption of whole grain foods are associated with a reduction in the incidence of chronic disease states,…
1 November 2011 | By
Helen Difford, Editor, speaks exclusively to Sandra Luley, Marketing Manager – Applied Testing, QIAGEN...
1 November 2011 | By Giampaolo Betta, Head of Food Science and Technology, University of Parma
Recontamination is responsible for a large percentage of spoilage of canned products1. In addition, it is more and more recognised that, in practise, recontamination with pathogens may be a frequent and important cause of outbreaks of foodborne disease2. Wrapping of food is hence a really tricky operation, particularly in the…
1 November 2011 | By Dr. Seamus O’Mahony, School of Food and Nutritional Sciences, University College Cork
Pasteurisation is a relatively mild heat treatment designed to inactivate vegetative pathogenic microorganisms in milk. Pasteurisation, coupled with refrigerated storage of pasteurised product, makes milk safe for human consumption and also extends the shelf-life of the product. Pasteurised milk is not sterile, with refrigerated storage inhibiting / retarding the growth…
1 November 2011 | By Catherine O’Shaughnessy, Gordon Jackson, Jessica Leclaire and Karin Pawlowsky, Campden BRI
Campden BRI’s instrument assessment service and instrument comparison website enable staff within the food and drink industries keep up-to date with new and forthcoming instruments. The services save users time, money and effort on obtaining information and provides assessment reports that are unavailable elsewhere. New instruments are being developed all…
1 November 2011 | By Robert Marsellés-Fontanet and Olga Martín-Belloso, Department of Food Technology, University of Lleida
Smart and judicious business managers know that innovation is the best tool to overcome difficult situations and envision new opportunities. Food processors have an established history of leadership in research and innovation of both products and processes. In any field, though, wise decisions require as much information as is available.…
1 November 2011 | By Pieter Verboven, BIOSYST-MeBioS, Katholieke Universiteit Leuven
EU FP7 project InsideFood (2009-2013) brings together leading experts in food science, sensor and information technology to the benefit of the food industry. To make significant advances in delivering foods with excellent quality, the role of microstructure and composition must be understood and used in the manufacturing process. This can…
