Food Science & Technology, Volume 26, Number 4, December 2012
International and Home News
- Barley genome unravelled
- UK standardise front-of-pack nutrition labels
- New Courtauld figures show grocery sector on track
- APPG Roundtable on Innovation in the Food Manufacturing Industry
- FoodDrinkEurope focusses on innovation
- Nestlé in partnership to find salt alternatives
- Environmental risk factors for obesity study
- UKAS endorses RRSL competence for allergen DNA testing
- Women may benefit more from eating oily fish than men
IFST News
- 2012 IFST Lecture on ‘Food for a Fitter Future – consumer choice or industry responsibility?’ by Dr Susan Jebb (MRC Human Nutrition Research Unit, Cambridge)
- Catch up on FS&T online
- New Information Statement on ‘Acrylamide’
- IFST Spring Conference 2013 ‘Securing the Future supply of Food: challenges and opportunities’ at the Institute of Food Research, Norwich - 18 April 2013. Organised by IFST in association with IFR
- Student Careers Launchpads – update
- Our Group Membership Schemes just got smaller
- Registered Scientist (RSci) – ‘fast track’ offer
- New Chartered Scientist (CSci) requirements
- IFST date for your diary 2013
Opinion
Máire Geoghegan-Quinn, EU Commissioner for Research, Innovation and Science, stresses the critical importance of scientific co-operation in driving forward Europe’s innovation Strategy
A Window on…The Centre for Food Innovation and food-related research at Sheffield Hallam University (SHU)
Dr Cecile Morris, Jenny Paxman, John Sorsby and colleagues at SHU emphasise the diverse cross-disciplinary research at Sheffield Hallam and the University’s extensive links with industry and the local community
In vitro assessment of food functionality
Dr Nicolas Bordenave of Pepsico Inc (USA) provides a brief overview of in vitro model digestion systems and notes that they are versatile tools that can help food scientists in the development of functional foods and beverages
Relating food structure to texture and sensory properties
Dr Nesli Sozer at VTT, Finland discusses structural architecture in cellular solid foods and how it can be related to texture-sensory properties, with an emphasis on cereal products
Martijn Noort of TNO, The Netherlands, discusses existing and new strategies for reducing the sodium content in bakery products whilst maintaining bake performance, preservation characteristics and flavour
The fouling and cleaning of surfaces in the food sector
Dr John Chew and colleagues at the University of Bath report on studies of foulant growth and removal on different surfaces, including textiles, using a novel technique called Fluid Dynamic Gauging. Fouling, widely recognised as unwanted deposition onto a surface, is a major issue in food and drinks processing
‘SOPHY’ simplifies product development
Annika Gering, Christine Jewan and Christian Colmer at ttz Bremerhaven, Germany, outline the aims of the EC-funded project, ‘Development of a SOftware tool for Prediction of ready-to-eat food product sHelf-life, quality and safety’ – ‘SOPHY’. This tool is meant to predict the influence of changes in product parameters on shelf-life, quality, and safety, thereby helping in the development of new products and the optimisation of existing products
Venturing off the paper trail
Matt Parker at Zebra Technologies Europe Ltd illustrates how the increasing role of new tracking and tracing technologies across the food supply chain can help food producers, manufacturers, retailers and consumers. Traceability initiatives can help to give better returns on investments through product recall cost reductions, improved product rotations, labour cost reductions and improved brand reputation. Their introduction can therefore help to ensure business efficiencies across the board
Solids handling in the Food Industry - Part 2. Storage and Feeders
Professor Don McGlinchey and DrEddie McGee, in the second of three papers, discuss how the bulk properties of solids influence the performance of storage and handling equipment
Food Innovation: a critical appraisal
Professor Ronan Gormley of University College Dublin stresses the need for a simplified approach to promoting and conducting food innovation in Europe and questions the cost-effectiveness of current systems and practices. He gives some example of some recent food entrepreneurship/innovation developments in Ireland and makes some specific recommendations for improving the food innovation process across Europe
Lubricants in the food and pharmaceutical industry: clarification urgently required!
Andre Adam of Fragol GmbH+Co.KG, Germany provides some insight into the selection of lubricants for the food production plant
Measuring theobromine content in cocoa
Alan Richards of Public Analyst Scientific Services Ltd, Wolverhampton, reports on the measurement of theobromine content in cocoa for determining cocoa solids content in chocolate and chocolate products
Chocolate-making process: developing an insider perspective
Gael Rolland of Buchi UK Ltd, outlines how NIR analysers can assist chocolate makers at different stages of chocolate processing
Careers and training in the food and drink sector
- Kraft Foods – investing in the R&D pipeline
- Raising standards globally - the Fera International Food Safety Training Laboratory
- Case study - ‘A career in beer has no peer’ by Bhavya Mandanna
- UK’s first higher level apprenticeship in Food Science and Technology at Nottingham Trent University
- Training challenges in the Agrifood sector (ATP) – University of Nottingham
- Training challenges in the Food sector (Food ATP) - University of Birmingham
- ‘Food – a fact of life’ updated - British Nutrition Foundation
- Grow Your Own Salads - British Leafy Salads Association
Book review
Glucose syrups: technology and applications’ by Peter Hull. Wiley-Blackwell Publishing (2010)
Advertorial features
- ROCOL® - The essential ingredient for food safe lubrication
- State-of-the-art food-grade lubricants contribute to economic success
- Food conveyor belts – hygienic design and cleaning solutions
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