Food Science & Technology, Volume 26, Number 1, March 2012
Cover: Dairy products
International and Home News
- Feeding the world
- New FAO Chief moves on global hunger eradication
- BBSRC Impact Report 2011
- Improve Ltd uncovers the future Food Factory
- Leatherhead Food Research: food and drink trends for 2012
- Campden BRI assesses food and drink sector needs
- Campden BRI looks to Asia
- USDA launches online nutrition SuperTracker
- Health benefits of milk
- Detecting what you eat
- Vitamin D could combat the effects of ageing in eyes
- Packaging and waste
- Towards salt reduction solutions
- High-Tech Europe Food Processing Implementation Award
IFST News comprises
- New professional register in science technicians
- Sports nutrition – food law beyond the Olympics
- IFST Spring Conference on ‘Nutrition for Olympians, Nutrition for all’
- Students gain insights into food sector careers
- IFST reaches out to student members
- Big bang for digital campaign
- ‘IFST graduate guide to food science & technology’
- Interview with POST Fellow, Jo Edgar
- POSTnote on ‘super farms’
- IFST Member’ Groups – register your interest
- UKFFoST Young Scientist Travel Grants
- 60 second interview with… Stuart Musgrove
- FST SE Branch visit to beefeater gin
- ‘Nutraformulate 2012’
- Jane Emery – celebrating 30 years’ service
Dr Judith Bryans Director of the UK Dairy Council, explores the contribution of milk and dairy foods to human health as well as their role in an environmentally sustainable diet
Motivation and attention are the major bottlenecks in nutrition labelling - the FLABEL project
On behalf of the FLABEL (‘Food Labelling to Advance Better Education for Life’) consortium, Dr Klaus G. Grunert, Director of the MAPP Centre for Research on Customer Relations in the Food Sector at Aarhus University, Denmark and Laura Fernández Celemín, Stefan Storcksdieck genannt Bonsmann and Josephine M. Wills of the European Food Information Council (EUFIC) based in Brussels, summarise the key findings from an EC-funded project on different nutrition labelling systems
The Humble Sandwich
Tom Hollands of Raynor Foods Ltd., Chelmsford, UK looks at the growth of the sandwich sector and gives examples of innovation to help meet preserve product integrity, safety and quality
Meat-based bioactive compounds and functional meat products
Professor Keizo Arihara of Kitasato University, Japan discusses the opportunities for developing healthier meat through the production of functional meat products
Microalgae – commercial potential for fuel, food and feed
John J. Milledge at the University of Southampton, UK, reviews the potential of microalgae as a source of biofuel, and food and health food ingredients
Food structure breakdown in the mouth to enhance bioactivity
Dr Marco Morgenstern (The New Zealand Institute for Plant & Food Research Limited, Lincoln), Kylie Foster (Massey University) and Professor Bryony James (University of Auckland) suggests that research into functional food bioactivity should include studies of food breakdown in the mouth
Organic food authenticity – recent advances in isotope ratio mass spectrometry
Alina Mihailova at the University of East Anglia, Norwich and Dr Simon Kelly at the Food and Environment Research Agency, York, UK review the application and limitations of stable isotope ratio analysis (SIRA) for organic food authenticity
Developing a water footprint for business resilience
Christopher White, an Associate of Two Tomorrows Group, a leading corporate sustainability agency, discusses the basis behind developing a water footprint – how it can support business and investment decisions
Using sensometrics to extract information from your sensory data
Dr Oliver Tomic at Nofima (Norwegian Institute of Food, Fisheries and Aquaculture Research), Department for Consumer and Sensory Science), revisits some multivariate statistical methods used in sensory studies, and reports on developments in path modelling
Basing UK food policy on science
Barbara Gallani, Director of the Food Safety and Science Division, Food and Drink Federation, London, UK, argues that for the food industry to continue to contribute to the UK economic recovery, regulations must be firmly based on robust science and evidence
Ethical issues of high tech applications in food processing
Professor Diána Bánáti, Chair of the EFSA Management Board, reports briefly on a recent Symposium on ‘Ethical issues of high-tech applications in food processing’
Careers and Training
Advertorial
‘Global Food Safety’
‘Benefits of FT-NIR Spectroscopy for the meat processing industry’
‘Anuga FoodTec 2012’
‘Comparison of two Salmonella detection methods’
Book reviews
‘Food and Beverage Packaging Technology’ – 2nd edition – by Richard Coles and Mark Kirwan (Eds), Blackwell Publishing (Wiley-Blackwell) (2011)
‘Developing children’s food products’, David Kilcast and Fiona Angus (Eds), Woodhead Publishing Ltd (2011)
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