Intelligent process and product design using new predictive tools

New member-funded research will help the food industry to address the combined challenge of extending product shelf life whilst reducing the preservation factors that control pathogens and spoilage organisms.

Building on our long standing expertise

One potential approach to achieve these goals is to develop products that use a combination of control factors. Product shelf life and stability are often evaluated using microbial predictive models, which give an indication of the impact of preservation factors and process measures on microbial survival. Whilst useful, these models can limit the number and combinations of preservation factors that can be included in a single search. This project will explore the use of molecular markers as novel tools that have the potential ability to enhance the prediction process using a holistic approach which is capable of evaluating multiple factors simultaneously. These unique tools will enable industry to determine the potential lethality of production processes and the controlling effects of food product composition, in an efficient way.

This research will build on our long-standing expertise in the use of mathematical models and in predicting shelf life of products and the lethality of production processes.

Contact: Suzanne Jordan
+44(0)1386 842013
suzanne.jordan@campdenbri.co.uk