BBSRC Portfolio Analyser
Award details
Novel processing methods for the production and distribution of high-quality and safe foods
Reference
BBS/E/F/00042082
Principal Investigator / Supervisor
Professor Tim Brocklehurst
Co-Investigators /
Co-Supervisors
Institution
Quadram Institute Bioscience
Department
Quadram Institute Bioscience Department
Funding type
Research
Value (£)
893,202
Status
Completed
Type
Institute Project
Start date
01/03/2006
End date
28/02/2011
Duration
60 months
Abstract
This project concentrates on the mechanistic insight and understanding of kinetics during inactivation of bacteria during novel processing technologies applied to plant based foods (solids and liquids, based on carrots, tomatoes, strawberry and broccoli). The project focuses on ohmic heating, microwave and RF heating as well as emerging technologies such as high pressure thermal processing, high electric field pulse treatment and plasma treatment.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
Microbial Food Safety, Microbiology
Research Priority
X – Research Priority information not available
Research Initiative
X - not in an Initiative
Funding Scheme
X – not Funded via a specific Funding Scheme
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