November 2017

  Monthly archive
Food Packaing

The circle of life - Making plastic packaging more sustainable

Phil O’Driscoll, Head of Innovation and NPD at Parkside explains the benefits of using sustainable packaging. 

Visualising gene-trait networks for plant breeding

A new software tool, known as KnetMiner, that makes it easier for plant breeders to mine genomics data and find novel ways of improving the performance of all kinds of crops, has been developed by Rothamsted Research under the leadership of Dr Keywan Hassani-Pak, Head of Bioinformatics.

KnetMiner enables biologists to take their own high-throughput experimental data and to interpret them in the context of all publicly available knowledge. This can help users to understand their own data faster and more effectively.

Food waste fuels vehicle

Resource management company GENeco has launched a vehicle, known as the Bio-Bee, that collects and runs on commercial food waste in Bristol, UK[2].

The Bio-Bee’s total carbon footprint is reported to be around 90% lower than a diesel equivalent and it is quieter than standard diesel models. The new vehicle is also intended to engage youngsters in the topics of food waste, recycling and air quality.

Food waste in primary production

The first indication of the scale of food waste in UK primary production has been measured by WRAP for two key crops: strawberries and lettuces[3].

The research highlights the benefits of tackling food waste in primary production. For the two sectors assessed, WRAP estimated that £30 million of crops ended up as waste in the UK in 2015.

This resulted from a complex set of factors, with forecasting and product specifications, and pest and disease damage, being cited most frequently.

Foie gras back on the menu

A new Japanese company is aiming to produce foie gras liver pâté from cultured meat, which it hopes could be commercial by 2021-22[4]. Chemist Yuki Hanyu is CEO of Integriculture, which develops large scale tissue engineering technology to produce cultured (in vitro) ‘clean’ meat. The company is culturing chicken liver, pancreas, muscle and intestine cells.

New carbohydrate taste discovered

A new study from Deakin University's Centre of Advanced Sensory Science (CASS) in Victoria, Australia, suggests that there is a separate taste for carbohydrate-rich foods[6]. The research has shown that taste sensitivity to carbohydrates increases intakes of energy and carbohydrates, and leads to a larger waist measurement.

Snacking encourages over-eating

Researchers at the University of Surrey have examined the impact of labelling food products as ‘snacks’ or ‘meals’ on subsequent eating choices[7].

During this investigation, 80 participants were asked to eat a pot of pasta, which was either labelled as a ‘snack’ (eaten standing up from a plastic pot with a plastic fork) or a ‘meal’ (eaten seated at a table using a ceramic plate and metal fork). Once consumed, participants were invited to take part in an additional taste test of different foods (animal biscuits, hula hoops, M&M’s and mini cheddars).

IFST Spring Conference 2018 (SC18)

With the stimulating title ‘Managing Food Risk: Future Tools and Technologies’, our Spring Conference will take place on 19 April 2018 at the University of Birmingham. We aim to showcase the very latest tools and technologies being developed or adapted for the food sector, but particularly focusing on their applications for managing risk.

Explore with us how food risk management is changing through new science and technologies and in turn how we can expect roles in the sector to change to take advantage of these technologies.

Competencies for food science graduates

Following the publication of the Wakefield Review, the ability of higher education institutions to produce employable graduates for the agri-food sector has been brought into focus. The report highlighted that higher education institutions and businesses need to ensure that graduates entering work have the right set of skills for the future.

Food science made easy

As part of our mission to educate the public about food science and technology, we have launched what will become a series of Food Science Fact Sheets, providing clear, concise and scientifically accurate information about food science topics. The first two sheets focus on sugars and hand hygiene.

New myCPD coming soon

Continuing Professional Development (CPD) is the means by which professionals maintain, improve and broaden their knowledge and develop the personal qualities and competencies required in their working lives. Structured CPD gives you a clear path to success within your current role and progression to future ones.

Over the past year, IFST has worked hard to develop a new myCPD online system that will help you manage your own learning and growth with ease.

Key features of the new system include:

• Link to your IFST member record

IFST responds to the Collaboration on Science Innovation – A Future of Partnership Paper

The Government has published its broad ambitions for science and innovation research post-Brexit in its policy paper Collaboration on science and innovation – a future partnership paper.

While the paper describes some of the existing partnerships and mechanisms for collaboration, it is lacking in detail on the proposed relationship for EU collaboration in the future.

Also, food science research is not explicitly mentioned in the paper, nor was food a key challenge area outlined by the Government for the Industrial Strategy Challenge Fund.



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