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Molecular Prediction of Spoilage by Yeasts and Moulds in Food and Drinks (FQS37) - FT1017

Description
This projects aims to develop a database of AFTL patterns for the maijor spoilage yeasts and moulds associated with food and drink, to characterise the isolats in tems of their physiological behaviour and source and relate these to AFTL database and to exploit the methods developed for the benefit of the food industry and consumer.
Project Documents
• Final Report : No Final Report   (26k)
• Executive Summary : Molecular Prediction of Spoilage by Yeasts and Moulds in Food and Drinks (FQS37)   (40k)
Time-Scale and Cost
From: 2003

To: 2006

Cost: £286,275
Contractor / Funded Organisations
IFR - Institute of Food Research (BBSRC), Unilever Research, Yeo Valley Farms (Production) Ltd, Nonlinear Dynamics Ltd, Campden Technology Ltd, Beckman Coulter United Kingdom Ltd
Keywords
Biotech-non GM              
Food and Drink              
Food Industry Sustainability Strategy              
Food manufacturing industry              
Food Quality              
Food Safety              
Genomics              
Process Technology              
Fields of Study
Resource Efficient and Resilient Food Chain