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Jacques Kastelein

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Quick scan of hygienic processing brings understanding and improvements

Hygiene is a key focal area among food industry companies.…

20 February 2009 | By Erik Hoornstra & Jacques Kastelein, TNO Quality of Life

Hygiene is a key focal area among food industry companies. At a time when producers are beset by a whole range of issues, this area demands investment. Ideally, the required level of hygiene should be adjusted in respect to the other requirements in the area of product quality and preservation.…

article

Up to standard?

In this, the final article resulting from the HYFOMA project,…

21 November 2005 | By Jacques Kastelein and Hilde Cnossen, TNO Quality of Life

In this, the final article resulting from the HYFOMA project, Jacques Kastelein and Hilde Cnossen of TNO outline the reasons why equipment certification is essential to the food industry. Need for hygienic design Good hygienic design of process equipment has a tremendous impact on diminishing the risks of contamination of…

article

The basis for a common approach

Research continues in the area of hygienic engineering and design,…

29 July 2005 | By Bo Boye Busk Jensen, FBE, BioCentrum-DTU, Hilde Cnossen, Jacques Kastelein, TNO Quality of Life and Roland Cocker, Cocker Consulting

Research continues in the area of hygienic engineering and design, particularly in innovative techniques using safe construction materials to develop functional as well as easily cleanable equipment for handling, processing and packing foodstuffs. This is the motivation behind the work of the European Hygienic Engineering & Design Group (EHEDG), which…

article

New era for hygienic food manufacturing

The European Network for Hygienic Manufacturing of Food – HYFOMA…

31 January 2005 | By Hilde Cnossen, M.Sc., Jacques Kastelein, Drs. Jan Willem van der Kamp, TNO Nutrition and Food Research, Zeist, Netherlands

The European Network for Hygienic Manufacturing of Food – HYFOMA – was established in 2001 with the aim to provide guidelines and test methods on hygienic design and processing and to disseminate knowledge. The presentations by key stakeholders in the final project meeting, Brussels 30 November 2004, clearly showed that…

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Recommended

Jacques Kastelein

Quick scan of hygienic processing brings understanding and improvements

Up to standard?

The basis for a common approach

New era for hygienic food manufacturing