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Stability of Foods and Food Ingredients in the Glassy State (FQS 05) - FT1007

Investigate the mechanisms of physical ageing and chemical deteriation of a range of raw and processed biomolecules with a view to optimising the shelf life of foods and drug delivery systems.
Time-Scale and Cost
From: 2001

To: 2004

Cost: £298,413
Contractor / Funded Organisations
Firmenich UK Ltd, Surface Measurement Ltd, Frito Lay, Pedigree Masterfoods, Perkin Elmer Ltd, University - Nottingham, IFR - Institute of Food Research (BBSRC), Optokem Ltd
Food and Drink              
Food Ingredients              
Food manufacturing industry              
Food Quality              
Manufacturing Efficiency              
Fields of Study
Resource Efficient and Resilient Food Chain