Features

Seafood sustains a healthy diet

Charles Odilichukwu R.

Centre for Innovation Excellence in Livestock

Casey Woodward of the Centre for Innovation Excellence in Livestock (CIEL), explains the objectives of the Centre, how it has allocated initial grant funding and what the future looks like.

The mark of authenticity

Carol Raithatha discusses progress towards developing a sensory evaluation guideline as part of the accreditation process for Protected Food Names (PFN) in the UK and the EU.

Jelly sweets small

From pixel to plate

Vaiva Kalnikaitė of Dovetailed explores how 3D food printing can be used to create and enhance multisensory dining experiences.

Introduction

A salt on the senses

Sineenath Sukkwai, Kongkarn Kijroongrojana, Napapan Chokumnoyporn, Sujinda Sriwattana, Damir D. Torrico, Kairy D.

cookie

Staying in touch with food preferences

Cathrine V. Jansson-Boyd of Anglia Ruskin University discusses why the tactile qualities of food and its packaging are so important in determining how consumers perceive different foods.

It’s all in the genes

 Qian Yang of the University of Nottingham and Joanne Hort of Massey University review the latest developments linking genetic variation with taste perception and food preference.

Funding for innovation post Brexit

Jayne Brookman of the Agri-Food KTN looks ahead to funding opportunities for the food and drink sector post-Brexit.

Brexit

Food supply and safety neglected in Brexit negotiations

Tony Lewis, Head of Policy at the Chartered Institute of Environmental Health, raises concerns about the lack of planning by the Government for the UK’s food supply post Brexit.

tomatoes

The FieldFOOD Project - Exploring the use of Pulsed Electric Field (PEF) technology in the food industry

Over the last two decades, scientists have done a lot of research into the use of PEF for foods which improves food quality and food safety, optimises process efficiency, reduces energy costs and

Pages

New FS and T website!

We encourage you to visit the new home for our Food Science and Technology quarterly magazine. This now sits as part of Wiley's Online Library. There, you can access all our past issues from 2017 up to our current issue. Access the new website here: http://www.wileyonlinelibrary.com/journal/fstjournal 

View the latest digital issue of FS&T or browse the archive

 

Click here

 
Become a member of the Institute of Food Science and Technology