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16 November 2007 | By Thomas Ostenfeld Larsen, Lars I. Hellgren and Peter Ruhdal Jensen, BioCentrum DTU
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…
16 November 2007 | By Crystal Krummel, LID Group
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…
16 November 2007 | By Lars Reinholdt, Danish Technological Institute
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…
16 November 2007 | By Sarah Krol, NSF International
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…
4 September 2007 | By Roland Ernest Poms, ICC – International Association for Cereal Science and Technology, Vienna, Austria – Coordinator of MoniQA
MoniQA is an EU funded Network of Excellence (NoE), which works towards harmonisation of analytical methods for monitoring food quality and safety in the food supply chain. The MoniQA NoE (Contract N0. FOOD-CT-2006-36337) is coordinated by the Vienna-based ICC (International Association for Cereal Science and Technology) and is set to…
4 September 2007 | By Julian Stocker, H J Heinz Co. Ltd.
Canning has been a valuable form of food packaging and preservation ever since Napoleon offered a prize for the invention of a method of preserving food for military campaigns. In the UK there are 4 billion food cans sold each year and in the enlarged EU the figure is more…
4 September 2007 | By Elliot T. Ryser and Ewen C.D. Todd, Michigan State University; and Keith L. Vorst, California Polytechnic Institute
Delicatessen slicers have long been recognised as a source for the spread of both spoilage and pathogenic microorganisms in the retail food environment. However, based on the higher prevalence of Listeria monocytogenes – a serious bacterial foodborne pathogen of major public health significance, in delicatessen meats sliced at retail and…
4 September 2007 | By James Lyng, UCD Dublin, School of Agriculture, Food Science and Veterinary Medicine
This article introduces the use of radio frequency (RF) and ohmic (OH) heating for meat pasteurisation and gives a brief overview of some UCD Dublin findings on the quality of OH and RF cooked meats. RF and OH vs. conventional pasteurisation of meat In pasteurising meat, the aim is to…
23 May 2007 | By Dr. Raymond Oliver F.R. Eng., F.I.Chem.E, Director of Science and Innovation at Cenamps
‘Nano’ or small-scale technologies are an exciting area of science involving work at the nano scale; far smaller than micro-scale technology and impossible to view with the human eye. No-one yet knows the extent to which nanotechnology could transform our world, but it is generally acknowledged that the technology could…
In the last 30 years, membrane processes have become major tools in the food industry.1,2 This industry represents the second sector of membrane applications, after water treatment, and on equal terms with pharmaceutical and biotechnology applications.
23 May 2007 | By Eddy Stempfel, Shell Aseol AG
The food industry differs substantially from other industries in its demands for lubricants, with the emphasis not simply being on technical performance. A great deal of attention is also given to issues such as cleanliness, health, safety and preventing contamination.
23 May 2007 | By Dr Mary Moon, Bel-Ray Company, Inc
Needs unique to the food processing industry have motivated the development of food grade lubricants.1-4 These lubricants are formulated to minimise risks associated with unavoidable occasional trace contamination in food and beverages. Well-defined regulations specify standards for food grade lubricants in certain nations.1,5 A new international standard for food processing…
23 May 2007 | By Jarmo Markula, Innoliito Concept Studio
Did you know that Finland is the leader in functional food innovations? It seems as though the Finns turn their weaknesses into strengths; they may not be very talkative, but they are leading producers of mobile phones, and they may not have a very rich food tradition, but they are…
23 May 2007 | By Huub Lelieveld, Unilever
The past ten years have seen many changes in both food science and technology as well as in food regulations. Contrary to the decades before then, most of it has been consumer driven. Consumers have become more aware of the influence of eating habits on their lives, in particular their…
23 May 2007 | By Karen Masters, Business Development Manager, Emergency Response Service
Shortly after Reading Scientific Services Ltd formed its Emergency Response Service (ERS) in 1987, the UK food industry faced one of the biggest, and most public, extortion attempts ever to occur. A former Metropolitan police detective, Rodney Witchelo, had begun his campaign to extort money by contaminating jars of baby…
