As a large food business, it is important to stay abreast with knowledge on manufacturing processes and operations for the food industry. These resources are aimed at supporting with background information for day to day operations and for when changing and upgrading equipment and technologies.
General Food Processing
- IFST Food Processing Fact Sheet
- Unit Operations in Food Processing
- Fundamentals of Food Reaction Technology: Understanding and Controlling Changes in Foods During Processing and Storage
- Introduction to Food Engineering
- Kinetics of Microbial Inactivation for Alternative Food Processing Technologies
- Food Product Development Lab Manual
- The Importance of Rheology
- Creating New Foods: The Product Developer's Guide
- Enzymes in Fish and Seafood Processing
- Physical Properties of Food Materials
- Guide to Skilled Food Extrusion
- Thermal Process Validation
- Thermal Process Optimisation
- Introduction to Dehydration and Drying
- Drying
- An Introduction to Dehydration and Drying of Fruits and Vegetables
- How Bread is Made
- Pasteurisation of Dried Ingredients
- Chilling - How to Chill, Freeze and Defrost Your Food Safely
- Superchilling - Positive Impacts on Food Preservation and Energy Consumption (Case Study)
- Bulk Freezing of Ambient and Chilled Foods
- Fundamentals of Food Freezing
- Freezing Fish and Fishery Products
- Cooking Your Food - How to Cook Your Food to Avoid Food Poisoning
- Safe Heating of Food
- Best Bread Production Handbook
- How Bread is Made
- Vacuum Packaging
- Modified Atmosphere Processing
- How power ultrasound helps you improve processing
- Food and Drink Packaging
- Food Science Fact Sheet on Additives
Emerging Technology
- Made Smarter Review
- Food Irradiation
- High Pressure Processing of Food
- Pulsed electric field processing: the potential in food processing - a blog from Campden BRI
- Cold Plasma
- Ultraviolet (UV) Light Tunnel System
- Power Ultrasound
- Pulse Light Processing of food for safety
- Pulse light processing
- Pulse light applications in Food Processing
- Continuous microwave processing benefits
- Radio Frequency Processing of Food
- Automating Food & Beverage Operations Now to Meet Future Demands
- Automation in Food Processing
- Where is automation working for Food and Beverage?
- Intelligent dough mixing using AI
- Robots and Automation in Food and Drink
- Recent Advances of Artificial Intelligence Applications in Food
- A Comprehensive Study on 3D Printing Technology
- Flavour Encapsulation and Controlled Release Review
- Microcapsule Practical Characterisation
- Microencapsulation in Food
- Enzyme Encapsulation
- Probiotic Encapsulation
- Microencapsulation Overview
- Cheese Making Technology
- Dairy Processing Handbook
- Handbook of Brewing
- Artificial Intelligence, Machine Learning and Automation: A Primer
Nutrition
- Position Statement on the Concept of Ultra-Processed Foods
- Functionality of Ingredients and Additives in Plant-Based Meat Analogues
- Vegan Food and Drink Manufacturing Considerations
- Functionality of Ingredients and Additives in Plant-Based Meat Analogues
- Vegan Food and Drink Manufacturing Considerations
- Anticipating 2030 Production Requirements for Plant-based Meat
- Plant-based Meat Manufacturing by Extrusion
- Ingredient for Sugar Solution
- Guide to Sugar Reduction
- Enhancement of Manufactured Foods with Biofortification
- Nutrient bioavailability – processing the possibilities
- BNF Nutrition Bulletin
- SACN Statement on Processed Foods and Health
Engineering
- Engineering Toolbox - Resources, Tools and Basic Information for Engineering and Design of Technical Applications
- Resource and Design Tool
- Basic Principles of Thermometers and How to Use Them
Design