Research Projects
- The influence of Low Voltage Electrical Stimulation (LVES) on red meat quality.
- Importance
of raw meat composition for the flavour of cooked beef
- Factors affecting the sensory
quality of potatoes
- Variation in fatty acid composition of grass lipids
- An
investigation of some factors influencing herd response to standard lipid supplemented diets designed
to optimise milk fat composition
- Effect of feeding protected lipids to cows on milk
fat composition
- Interactions of pressurized milk proteins and starches
- To
identify the effect of high pressure, irradiation and combination treatments on quality parameters of
model meat systems
- Use of irradiation to improve the safety and quality of fresh
produce (seed sprouts)
- An investigation of the effect of protozoan engulfment of
verotoxigenic, necrotoxigenic Escherichia coli and Campylobacter jejuni on their subsequent resistance
to food processing operations.
- The application of novel processing technologies for
the preservation of foods
- The use of high hydrostatic pressure for the preservation
of foods
- Investigation of methods for the detection of irradiated foods.
- A
proteinaceous anti-microbial compound produced by some strains of Lactobacillus helveticus starter cultures
used in food fermentations.
- Gene transfer and expression systems for lactobacilli
used as bacterial fermentation starter cultures.
- Effect of sex on behaviour, stress
and meat quality.
- Formation of chicken flavour.
- Factors influencing
dietary modification of cows milk fat.
- Changes in milk stability as a result of high
pressure treatment.
- Proteolysis and structural destabilisation in post-rigor beef
muscle under mildly acidic conditions.
- Shelf-life extension of ready prepared chilled
meals : Effects on microbiological, nutritional and sensory quality.
- Modelling of
fatty acid composition of lipids to predict physical and chemical properties.
- Mathematical
models for the prediction of meat quality.
- Response of different muscle types both
in vivo and post mortem in relation to meat quality.
- Improvement of the controllability
and efficiency of lactic acid bacterial food fermentations.
- Assessment of the use
of bacteriophage lysin genes cloned into lactic acid bacteria.
- Chemical and microbiological
stability of mildly marinated meats under normal commercial storage conditions.
- Precursors
of meat flavour.
- The use of whey proteins for the development of edible films and
coatings to improve food quality and shelf-life
- .The application of enzymes from
lactobacili in ripening of cheese