List view / Grid view
3 May 2005 | By Eric Maucci, Food Hygiene Technical Manager, Laboratoire Inter-Départemental des Analyses Laitières (LIDAL)
Renowned for its ‘postcard’ lake-side setting surrounded by snow-capped mountains, the beautiful French town of Annecy is perhaps less well known as the home of famous regional raw cows’ milk cheeses, such as Reblochon and Tomme. Controlling the quality of these cheeses and the raw milk used to produce them,…
3 May 2005 | By Kevin J. James, Mary Lehane, Brett Hamilton, Ambrose Furey, PROTEOBIO, Mass Spectrometry Centre for Proteomics and Biotoxin Research, Department of Chemistry, Cork Institute of Technology
Toxin contamination has forever been the curse on shellfish production worldwide. Dr Kevin J. James demonstrates how new technology can protect the health of shellfish lovers. PROTEOBIO is at the forefront of food-borne biotoxin research in Europe and specialises in the development of novel methods to address the complex questions…
3 May 2005 | By Anlaug Ådland Hansen, Dept. of Animal and Aquacultural Sciences and Thomas Eie, Dept. Of Chemistry, Biotechnology and Food Science, Matforsk AS, Norwegian Food Research Institute, Norwegian University of Life Sciences
Modified atmosphere packaging (MAP) of fish extends the shelf life of high quality products at low temperatures by inhibiting bacterial growth, oxidative reactions and unwanted components such as TMA (trimethylamine). CO2 is the most important gas used in MAP because of its negative effect on bacterial growth. An initial alteration…
3 May 2005 | By Dr. Lotte Dock Steenstrup, Dr. Alan Friis, BioCentrum-DTU, The Technical University of Denmark and Dr. Roland Cocker, Cocker Consulting, Netherlands
The demands that are placed on product and process within the food production industry are interconnected. Therefore, it is not appropriate to use a largely sequential approach to designing a production facility, where you first address the primary function of the product, i.e. product quality and then consider other issues…
31 January 2005 | By Dr Gerard Downey, TEAGASC, The National Food Centre, Ireland
NIR is widely used in food analysis with application to many sectors. In this article Gerry Downey addresses its value to the dairy industry. The dairy industry is of enormous financial significance in Ireland and many other European countries and it is currently undergoing a period of large scale rationalisation…
31 January 2005 | By Hilde Cnossen, M.Sc., Jacques Kastelein, Drs. Jan Willem van der Kamp, TNO Nutrition and Food Research, Zeist, Netherlands
The European Network for Hygienic Manufacturing of Food – HYFOMA – was established in 2001 with the aim to provide guidelines and test methods on hygienic design and processing and to disseminate knowledge. The presentations by key stakeholders in the final project meeting, Brussels 30 November 2004, clearly showed that…
31 January 2005 | By Dr. A.P.M. Hasting, Hygienic Processing Project Manager, Unilever Research Colworth
Process hygiene is an ongoing issue of considerable importance for the food industry, as the increasing cost pressures placed on manufacturers by the major retailers have to be met, without compromising the safety and shelf life of the product. Fouling and cleaning are widely accepted to be the cause of…
31 January 2005 | By Grith Mortensen, Torben L. Friis and Henrik Skou Pedersen, Arla Foods, Innovation Center Brabrand, Denmark
Many food producers underestimate the effects of packaging on quality deterioration. In order to preserve product quality, it is of paramount importance to thoroughly understand and focus on the interactions taking place between the packaging and the product. It is only by applying this knowledge to tailor packaging to individual…
