Issue #5 2015 – Digital edition

In the digital version of Issue #5 2015:

• FOOD SAFETY: Listeria in ready-to-eat-foods
  James Marsden, Ph.D., Distinguished Professor Food Safety and Security, Kansas State University
• INTERVIEW: Hygienic drain design, sanitisers and drain management
  Brett Ira, Key Account Manager, ACO Group
• ACRYLAMIDE: Potential health risks related to the presence of acrylamide in food: the EFSA’s risk assessment
  Diane Benford, Head of Risk Assessment at the UK Food Standards Agency, Peter Fürst, Director of the Chemical and Veterinary Analytical Institute in Münster and Luisa Ramos Bordajandi, Scientific Officer, Unit on Biological Hazards and Contaminants, EFSA
• INGREDIENTS SUPPLEMENT
  With articles from Aaron Fanning, Research Scientist at Fonterra, on a new way of designing high protein products with microparticulated whey proteins; and an insight into innovations in healthy fibres, by Jurriaan Mes, Wageningen UR –Food & Biobased Research, and Svein H. Knutsen, NOFIMA
• REAL WORLD STUDY
  Assessing sanitation: A comparison performance testing of ATP devices
• SUSTAINABILITY: Improved aquaponic technology for efficient and sustainable food production
  Sophia Minero, Consultant, AliénorEU
• BREWING SUPPLEMENT
  Jim Bungard, Daniel Taylor and Suzie Creighton introduce us to Hanlons Brewery, a small craft brewery with a big future, and Brian Humphreys from Food Safety Assist unveils a new quality standard for the brewing industry
• EMULSIFICATION: Fat functionality in emulsified foods
  Geoff Talbot, The Fat Consultant
• TRACEABILITY: What systems you need and what to expect from a traceability audit
  Michael Govro, Technical/QA Manager, NSF International
• MYCOTOXINS: Recent developments in mycotoxin analysis
  Michelangelo Pascale, Senior Researcher at the Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR)
• EHEDG PUMPS: Hygienic design of pumps
  Ulli Zimmer, Head of Sales, Business Line Hygienic Pump Technology, GEA Tuchenhagen GmbH