In a competitive and fast-paced industry, it is helpful to have a knowledge hub of resources that can help you understand the principles as well as new trends in food processing and packaging.
General Food Processing
- IFST Food Processing Fact Sheet
- Introduction to Food Engineering
- Kinetics of Microbial Inactivation for Alternative Food Processing Technologies
- Food Processing
- Food Product Development Lab Manual
- The Importance of Rheology
- Solubility Science - Principles and Practice
- Crystallisation
- Processing Length Time Extension Considerations - Fouling Heat Exchangers
- Physical Properties of Food Materials
- Aseptic Food Processing Technology
- Guide to Skilled Food Extrusion
- Thermal Process Optimisation
- How to Maintain Low Moisture Thermal Validation Between Processes
- Introduction to Dehydration and Drying
- Drying
- An Introduction to Dehydration and Drying of Fruits and Vegetables
- How Bread is Made
- Chorleywood Bread Process
- Opportunities in Food Processing - Setting Up and Running a Small Flour Mill or Bakery
- 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
- Filling Process - Technical Review
- Cooking Your Food - How to Cook Your Food to Avoid Food Poisoning
- Safe Heating of Food
- Best Bread Production Handbook
- How Bread is Made (2)
- Vacuum Packaging
- Modified Atmosphere Processing
- Food and Drink Packaging
Emerging Technology
- Processing Benefits with New Technology
- Emerging Technologies in Food and Drink Production
- Food Irradiation
- High Pressure Processing of Food
- Continuous Microwave Processing Benefits
- Automation in Food Processing
- Where is Automation Working for Food and Beverage?
- Beginners Guide to 3D Printing
- 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
- Traditional Beancurd Manufacture
- 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
- Modelling and Simulation of Food Processes Blog from Campden BRI
- Modelling and Simulation of Retort Process
- Mathematical Modelling
- Practical Calibration Applications
- The Measurement of Mass and Weight
Design
- Hygienic Design of Equipment Within the Food Industry - Why is it Important?
- Validation of cleaning in food manufacturing
- Hygienic design principles
- Hygienic design - what it is, why it's important and who can help