Cover story
Kaarin Goodburn, of the Chilled Food Association, and Edward Haynes, of Fera, look at the development of genome sequencing technologies and their potential uses in tracking food contamination micro-organisms. They consider technical, practical and policy issues to be resolved from a food perspective. Introduction Since the discoveries of the structure of DNA and the genetic code, the importance of understanding genetic variability and diversity in relation to the biological world has become clear.
Promoting Flavour Research amongst PhD students in Europe

PhD candidates across European universities and research institutes are encouraged to apply for the PhD Flavor Research Award Programme, which is organised by Giract, the Geneva based transnational consultancy specialising in food ingredients, and co-ordinated by Professor Andy Taylor, University of Nottingham.

Foodborne illness in the US

Campylobacter and Salmonella caused the most reported bacterial foodborne illnesses in the USA in 2016, according to recent data from the Centers for Disease Control and Prevention [2]. FoodNet, which collects data on 15% of the US population, reported that illnesses associated with Campylobacter were 8,547 during the year, while for Salmonella there were 8,172. There were 24,029 reported foodborne infections, with 5,512 hospitalisations and 98 deaths.

Arsenic in baby foods

Researchers from Queen’s University Belfast have found that almost half of baby rice food products contain illegal levels of inorganic arsenic despite new regulations set by the EU[3].

In January 2016, the EU imposed a maximum limit of inorganic arsenic on manufacturers in a bid to mitigate associated health risks. Researchers at the Institute for Global Food Security at Queen’s have found that despite the new law, 50% of baby rice food products still contain an illegal level of inorganic arsenic.


Malnutrition and opportunities for the food industry

Dr Mabel Blades explains what food industry can do to tackle malnutrition.  Introduction  With an aging population as well as people requiring additional nutritional support for various health reasons, there are numerous opportunities for the food industry to develop both ingredients and products to meet these challenges. Malnutrition

Listeria: a persistent threat

Demi Mardyri talks about Listeria which remains a big concern in the food industry, especially among the Ready-to-Eat food manufactures. Listeria became a hot topic in recent years and regardless the many industry guidelines and new legislation requirements, it still remains a big concern in the food industry, especially among the Ready-to-Eat food manufactures.

Protein & Amino Acid Claims: What's legal in the world of Food Law?

Protein is now the panacea for all health related foods. Yet despite its global growth showing no sign of a slow down and research publications up over 300%,[1] for those of us within the EU we have a number of limitations in what we can communicate to the consumer. This article written by Dr Mark Tallon provides an overview of what can be written about protein and its constituent amino acids on-pack following the repeal of PARNUTS. Market boom

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