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Food Microstructures

Food Microstructures
Microscopy, Measurement and Modelling

by Vic Morris,Kathy Groves

  • Publisher : Elsevier
  • Release : 2013-10-15
  • Pages : 472
  • ISBN : 0857098896
  • Language : En, Es, Fr & De
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The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures. Food microstructures reviews best practice and new developments in the determination of food microstructure. After a general introduction, chapters in part one review the principles and applications of various spectroscopy, tomography and microscopy techniques for revealing food microstructure, including nuclear magnetic resonance (NMR) methods, environmental scanning electron, probe, photonic force, acoustic, light, confocal and infrared microscopies. Part two explores the measurement, analysis and modelling of food microstructures. Chapters focus on rheology, tribology and methods for modelling and simulating the molecular, cellular and granular microstructure of foods, and for developing relationships between microstructure and mechanical and rheological properties of food structures. The book concludes with a useful case study on electron microscopy. Written by leading professionals and academics in the field, Food microstructures is an essential reference work for researchers and professionals in the processed foods and nutraceutical industries concerned with complex structures, the delivery and controlled release of nutrients, and the generation of improved foods. The book will also be of value to academics working in food science and the emerging field of soft matter. Reviews best practice and essential developments in food microstructure microscopy and modelling Discusses the principles and applications of various microscopy techniques used to discover food microstructure Explores the measurement, analysis and modelling of food microstructures

Enzymatic Stabilization and Formation of Food Nano- and Microstructures

Enzymatic Stabilization and Formation of Food Nano- and Microstructures

by Benjamin Zeeb

  • Publisher : Logos Verlag Berlin GmbH
  • Release : 2015-03-05
  • Pages : 223
  • ISBN : 3832539220
  • Language : En, Es, Fr & De
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Der Einsatz vernetzungsfähiger Enzyme wurde am Beispiel einer Laccase bzw. Transglutaminase zur Stabilisierung und Modifizierung neuer Verkapselungssysteme untersucht. Ziel der Studien war es insbesondere den Wirkmechanismus der vernetzenden Enzyme in komplexen Lebensmittelmatrizen zu klären. Im Fokus der Forschung stand die Wirkung der Oxidase Laccase auf eine Fischgelatine-Zuckerrübenpektin-stabilisierte Öl-in-Wasser-Emulsion. Die Ergebnisse belegen, dass ausschließlich Biopolymere, die an der unmittelbar zur kontinuierlichen Phase hin zugänglichen Grenzfläche der Öl-in-Wasser Emulsionen durch die Laccase vernetzt werden konnten. In konzentrierten Emulsionssystemen können vernetzende Enzyme neben der Katalyse kovalenter Bindungen innerhalb der Grenzflächenmembran auch Tropfen-Tropfen-Netzwerke induzieren. Die Ausbildung partikulärer Emulsionsgele hängt dabei wesentlich vom mittleren Abstand der Emulsionstropfen ab. Diese Dissertation hat gezeigt, dass vernetzende Enzyme wie Laccase oder Transglutaminase in der Lage sind, die Struktur und Eigenschaften von Lebensmitteldispersion zu modifizieren.

Food Microstructure and Its Relationship with Quality and Stability

Food Microstructure and Its Relationship with Quality and Stability
A Book

by Sakamon Devahastin

  • Publisher : Woodhead Publishing
  • Release : 2017-12-20
  • Pages : 300
  • ISBN : 0081017669
  • Language : En, Es, Fr & De
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Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their relationships with food quality and stability. The role of various processing technologies in the production of specific microstructures for enhanced quality and stability is outlined. The second part of the book consists of various chapters devoted to microstructures, constituents and their relationship with quality, functionality, and stability of selected foods, for example, food hydrocolloids, frozen seafood, dried foods, extruded products, and dietary fibers. This information is of paramount importance for both academic researchers in the areas of food quality, preservation, and stability, as well as for food developers and processors. Brings together leading experts from around the world to provide the latest information on a topic essential to the quality of food products Includes dedicated chapters covering the microstructure of specific products and its relationship to quality and stability, making this book ideal for those working in industry Provides a single reference source for a topic of great importance to a number of fields within both academic and industrial food sciences – food quality, stability, processing, and engineering

Understanding and Controlling the Microstructure of Complex Foods

Understanding and Controlling the Microstructure of Complex Foods
A Book

by D. Julian McClements

  • Publisher : Elsevier
  • Release : 2007-08-30
  • Pages : 792
  • ISBN : 1845693671
  • Language : En, Es, Fr & De
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It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control. Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough. Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products. Reviews the current understanding of significant aspects of food structure and methods for its control Focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials

Microstructural Principles of Food Processing and Engineering

Microstructural Principles of Food Processing and Engineering
A Book

by José Miguel Aguilera,David W. Stanley

  • Publisher : Springer Science & Business Media
  • Release : 1999-09-30
  • Pages : 432
  • ISBN : 9780834212565
  • Language : En, Es, Fr & De
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An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.

Food Materials Science and Engineering

Food Materials Science and Engineering
A Book

by Bhesh Bhandari

  • Publisher : John Wiley & Sons
  • Release : 2012-07-30
  • Pages : 416
  • ISBN : 1118373928
  • Language : En, Es, Fr & De
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Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.

Microstructure of Dairy Products

Microstructure of Dairy Products
A Book

by Mamdouh El-Bakry,Antonio Sanchez,Bhavbhuti M. Mehta

  • Publisher : John Wiley & Sons
  • Release : 2018-10-22
  • Pages : 400
  • ISBN : 1118964225
  • Language : En, Es, Fr & De
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Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.

Rheology of Semisolid Foods

Rheology of Semisolid Foods
A Book

by Helen S. Joyner

  • Publisher : Springer Nature
  • Release : 2019-11-13
  • Pages : 413
  • ISBN : 303027134X
  • Language : En, Es, Fr & De
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Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisolid food behaviors, and factors that impact those behaviors. Special concentration is given to the relationships among semisolid food structures and mechanical properties and textures. The second section of this work presents a series of case studies on acid milk gels and yogurt which provide a practical illustration of the concepts presented in the preceding chapters, allowing readers to gain both conceptual knowledge of semisolid food rheology and an understanding of how that knowledge can be applied to a food system of choice. Individual components, processing parameters, and storage conditions can dramatically impact food functional properties and textures. Changing any of these factors can cause significant microstructural alterations resulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of empirical trial rather than intentional design. A fundamental understanding food structure, function and texture relationships is critical for targeted design of food products. This text is a valuable reference for researchers looking to gain an understanding of how rheology works in semisolid food design and processing.

Food Microstructure

Food Microstructure
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1988
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Image Analysis of Food Microstructure

Image Analysis of Food Microstructure
A Book

by John C. Russ

  • Publisher : CRC Press
  • Release : 2004-11-15
  • Pages : 384
  • ISBN : 1420038990
  • Language : En, Es, Fr & De
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Image Analysis of Food Microstructure offers a condensed guide to the most common procedures and techniques by which quantitative microstructural information about food can be obtained from images. The images are selected from a broad range of food items, including macroscopic images of meat and finished products such as pizza, and the microstructures of cheeses, dough and baked goods, ice cream, fruits and vegetables, emulsions, foams, and gels. The book informs food scientists about the image processing and measurement tools used to characterize a variety of microstructures in foods, using high-quality image techniques to illustrate chemical composition, thermo-mechanical processing, and genetic and structural properties. These different types of images used to measure various aspects of structure include: macroscopic light photography, confocal light microscopy, electron microscopy, atomic force microscope images, magnetic resonance, and computed tomography. Then the text explains how to interpret images to produce data, plot the results in different graphs, and identify trends. Examples using these image analysis techniques show typical results that researchers can expect and recreate. Image Analysis of Food Microstructure summarizes the basic procedures that can be useful in various aspects of food research, from nutraceuticals to cooking and food processing. It presents the processing of images and mathematical principles needed for image analyses in a step-by-step approach to extract key information from the images obtained.

Food Forensics and Toxicology

Food Forensics and Toxicology
A Book

by Titus A. M. Msagati

  • Publisher : John Wiley & Sons
  • Release : 2017-10-16
  • Pages : 456
  • ISBN : 1119101395
  • Language : En, Es, Fr & De
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A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud Food Forensics and Toxicology offers an introduction and examination of forensics as applied to food and foodstuffs. The author puts the focus on food adulteration and food fraud investigation. The text combines the legal/economic issues of food fraud with the biological and health impacts of consuming adulterated food. Comprehensive in scope, the book covers a wide-range of topics including food adulteration/fraud, food "fingerprinting" and traceability, food toxicants in the body, and the accidental or deliberate introduction of toxicants into food products. In addition, the author includes information on the myriad types of toxicants from a range of food sources and explores the measures used to identify and quantify their toxicity. This book is designed to be a valuable reference source for laboratories, food companies, regulatory bodies, and researchers who are dealing with food adulteration, food fraud, foodborne illness, micro-organisms, and related topics. Food Forensics and Toxicology is the must-have guide that: Takes a comprehensive toxicological approach to food forensics Combines the legal/economic issue of food fraud with the biological/health impacts of consuming adulterated food in one volume Discusses a wide range of toxicants (from foods based on plants, animals, aquatic and other sources) Provides an analytical approach that details a number of approaches and the optimum means of measuring toxicity in foodstuffs Food Forensics and Toxicology gives professionals in the field a comprehensive resource that joins information on the legal/economic issues of food fraud with the biological and health implications of adulterated food.

Food Materials Science

Food Materials Science
Principles and Practice

by José Miguel Aguilera,Peter J. Lillford

  • Publisher : Springer Science & Business Media
  • Release : 2007-10-24
  • Pages : 616
  • ISBN : 0387719474
  • Language : En, Es, Fr & De
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Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.

Advances in Deep-Fat Frying of Foods

Advances in Deep-Fat Frying of Foods
A Book

by Servet Gulum Sumnu,Serpil Sahin

  • Publisher : CRC Press
  • Release : 2008-12-17
  • Pages : 321
  • ISBN : 9781420055597
  • Language : En, Es, Fr & De
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Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authorities, Advances in Deep-Fat Frying of Foods provides straightforward background on the engineering aspects of deep-fat frying, discusses flavor acquisition during frying, and delineates novel frying technologies employed to make fried foods healthier. With the aid of numerous tables and illustrations, this concise reference examines changes in fried products both at the macroscopic and microscopic levels. It reviews heat and mass transfer and variations found in the physical properties of food during frying. The book discusses information about the rheological properties of batters and the effects of batters on product quality in addition to alternative techniques such as microwave and vacuum frying used to improve the nutritional aspects of fried foods. The text also covers the formation of acrylamide – a potential carcinogen formed during frying – collects existing literature on this newly discovered health risk, and considers how to reduce it. As long as they are in demand, food processors will continue to produce fried foods. Advances in Deep-Fat Frying of Foods demonstrates how to keep up with demand while ideally making fried foods healthier, tastier, and economically more viable.

Encyclopedia of Spectroscopy and Spectrometry

Encyclopedia of Spectroscopy and Spectrometry
A Book

by Anonim

  • Publisher : Academic Press
  • Release : 2016-09-22
  • Pages : 3584
  • ISBN : 0128032251
  • Language : En, Es, Fr & De
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This third edition of the Encyclopedia of Spectroscopy and Spectrometry provides authoritative and comprehensive coverage of all aspects of spectroscopy and closely related subjects that use the same fundamental principles, including mass spectrometry, imaging techniques and applications. It includes the history, theoretical background, details of instrumentation and technology, and current applications of the key areas of spectroscopy. The new edition will include over 80 new articles across the field. These will complement those from the previous edition, which have been brought up-to-date to reflect the latest trends in the field. Coverage in the third edition includes: Atomic spectroscopy Electronic spectroscopy Fundamentals in spectroscopy High-Energy spectroscopy Magnetic resonance Mass spectrometry Spatially-resolved spectroscopic analysis Vibrational, rotational and Raman spectroscopies The new edition is aimed at professional scientists seeking to familiarize themselves with particular topics quickly and easily. This major reference work continues to be clear and accessible and focus on the fundamental principles, techniques and applications of spectroscopy and spectrometry. Incorporates more than 150 color figures, 5,000 references, and 300 articles for a thorough examination of the field Highlights new research and promotes innovation in applied areas ranging from food science and forensics to biomedicine and health Presents a one-stop resource for quick access to answers and an in-depth examination of topics in the spectroscopy and spectrometry arenas

Rheology of Fluid, Semisolid, and Solid Foods

Rheology of Fluid, Semisolid, and Solid Foods
Principles and Applications

by M. Anandha Rao

  • Publisher : Springer Science & Business Media
  • Release : 2013-11-19
  • Pages : 461
  • ISBN : 1461492300
  • Language : En, Es, Fr & De
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This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: · A section on microstructure · Discussion of the quantitative characterization of nanometer-scale milk protein fibrils in terms of persistence and contour length. · A phase diagram of a colloidal glass of hard spheres and its relationship to milk protein dispersions · Microrheology, including detailed descriptions of single particle and multi-particle microrheological measurements · Diffusive Wave Spectroscopy · Correlation of Bostwick consistometer data with property-based dimensionless groups · A section on the effect of calcium on the morphology and functionality of whey protein nanometer-scale fibrils · Discussion of how tribology and rheology can be used for the sensory perception of foods

Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG)

Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG)
Markets, Materials and Technologies

by Neil Farmer

  • Publisher : Elsevier
  • Release : 2013-02-26
  • Pages : 344
  • ISBN : 0857098977
  • Language : En, Es, Fr & De
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Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends. Beginning with a concise introduction to the present status and trends in innovations in packaging for food, beverages and other fast-moving consumer goods, the book goes on to consider modified atmosphere packaging and other active packaging systems, including smart and intelligent packaging, and the role these play in augmenting and securing the consumer brand experience. Developments in plastic and bioplastic materials and recycling systems are then discussed, followed by innovations and trends in metal, paper and paperboard packaging. Further chapters review international environmental and sustainability regulatory and legislative frameworks, before the use of nanotechnology, smart and interactive packaging developments for enhanced communication at the packaging/user interface are explored. Finally, the book concludes by considering potential future trends in materials and technologies across the international packaging market. With its distinguished editor and international team of expert contributors, Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) is an important reference tool, providing a practical overview of emerging packaging technologies and market trends for research and design professionals in the food and packaging industry, and academics working in this area. Introduces the present status, current trends and new innovations in the field whilst considering future trends in materials and technologies Considers modified atmosphere packaging and other active packaging systems including smart and intelligent packaging Discusses developments in plastic and bioplastic materials and recycling systems

Metabolomics in Food and Nutrition

Metabolomics in Food and Nutrition
A Book

by Bart C Weimer,Carolyn Slupsky

  • Publisher : Elsevier
  • Release : 2013-10-31
  • Pages : 264
  • ISBN : 0857098810
  • Language : En, Es, Fr & De
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Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavour and shelf life, the information gained using metabolomics-based methods will enable greater control of food quality and also help to determine the relationship between diet and health. Metabolomics in food and nutrition provides an overview of their current and potential use in the food industry. Part one reviews equipment, methods and data interpretation in metabolomics including the use of nuclear magnetic resonance (NMR), statistical methods in metabolomics, and metabolic reconstruction databases and their application to metabolomics research. Part two explores applications of metabolomics in humans, plants and food. Chapters discuss metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications. Further chapters highlight metabolomic analysis of plants and crops, metabolomics for the safety assessment of genetically modified (GM) crops, and applications of metabolomics in food science including food composition and quality, sensory and nutritional attributes. With its distinguished editors and team of expert contributors, Metabolomics in food and nutrition is a technical resource for industrial researchers in the food and nutrition sectors interested in the potential of metabolomics methods and academics and postgraduate students working in the area. Provides an overview of the current and potential future use of metabolomics in the food industry Chapters focus on key applications and review the analytical methods used and the bioinformatics techniques involved in processing the results Discusses metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies
A Book

by Craig Leadley

  • Publisher : Woodhead Publishing
  • Release : 2015-11-18
  • Pages : 308
  • ISBN : 1782424709
  • Language : En, Es, Fr & De
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Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing. Addresses issues such as energy reduction and rising costs in food manufacture Assesses current supply chain technologies and the emerging advancements in the field, including key chapters on food processing technologies Covers the complete food manufacturing scale, compiling significant research from academics and important industrial figures

Advances in Food Traceability Techniques and Technologies

Advances in Food Traceability Techniques and Technologies
Improving Quality Throughout the Food Chain

by Montserrat Espiñeira,Francisco J Santaclara

  • Publisher : Woodhead Publishing
  • Release : 2016-06-18
  • Pages : 402
  • ISBN : 0081003218
  • Language : En, Es, Fr & De
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Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book includes the wide range of technologies and techniques which have been utilized in the tracing of food products. In addition, the ways in which the misuse of food traceability will affect the quality of food is also covered throughout. The first part of the book introduces the concept of traceability in the food industry, highlighting advantages of a robust traceability and the difficulties involved in implementing them. The second part looks at the technologies used to trace products, and the third section reviews the legal requirements for food traceability in the EU, the US, and the rest of the world. The final section contains a number of case studies which evaluate how food traceability has been successfully implemented in various foods focusing on the quality of the food. Provides a wide ranging overview of all recent advances in food traceability techniques and technologies Presents case studies covering when food traceability techniques have been applied to a range of food stuffs Covers the legal aspects of food traceability in the EU, the USA, and around the world

Formulation Engineering of Foods

Formulation Engineering of Foods
A Book

by Jennifer E. Norton,Peter Fryer,Ian T. Norton

  • Publisher : John Wiley & Sons
  • Release : 2013-06-10
  • Pages : 328
  • ISBN : 1118597680
  • Language : En, Es, Fr & De
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Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.