To view details on Research Forums that are currently in progress please select from the below categories:
Confectionery
This Forum is a key strength for Leatherhead Food Research Members. It builds upon historical existing expertise in the confectionery area and allows us to identify strongly with an important product area. Because of the nature of this Forum (i.e. it is product directed rather than skills based), it interacts with all of the other Forums to varying degrees.
This Forum brings together the scientific strength of previous sub group work on sensory and consumer attitudes with a stronger market focus on the interpretation of consumer attitudes in terms of product formulation. A key aspect of this is the communication, on several levels, of consumer preferences with science and industry. Strong links exist between this Forum and that dealing with well-being and functional foods.
The Food Ingredients Forum is one of the five Member Research Forums at Leatherhead Food Research, and is responsible for research and development on the wide spectrum of food ingredients, their applications and their associated processing conditions. In the current climate of reformulations, clean labels and process efficiencies, an in-depth understanding of what ingredients do in products is fundamental to product optimisation and new product development.
The purpose of this Forum is to address all issues related to the safety and quality of foods.
On the food safety side includes both chemical and biological safety but the primary focus is on microbiological safety. Key issues include rapid method development, up and coming issues including bacterial survival in foods, culturability and food-borne viruses and microbiological toxins.
In the area of food quality this includes the sensory properties, the validation of particular foods (e.g. fruit juices, balsamic vinegar etc.) and food spoilage where the major result is loss of quality rather than toxicological hazard. Much of the research in this area relates to analytical chemistry and identification of contaminants. Many of these issues are impacted upon by EU legislation and this in turn influences the research programme. In addition, the structure of the Forum allows Leatherhead Food Research to respond rapidly to emerging issues as they arise.
The Nutrition and Health Forum conducts research in areas of current interest in the rapidly developing field of nutrition and health. Projects are designed to address key issues within the food industry and research is conducted under three themes: bioavailability, glycaemic response and health, and satiety.
Innovation, Development & SensoryIngredients | Pilot Plant | Product Development | Sensory and Consumer | Shelf Life | Texture and Mouthfeel | Troubleshooting
Food SafetyAudits | Crisis Management | Microbiology Research | Shelf Life
Analytical ServicesChemistry | Crisis Management | Microbiology | Physical Analysis
Food ResearchMember Research Forums | Collaborative Research |
Knowledge and InsightInformation Research | Bookshop | Foodline News | Global Food Markets | Library | Helpline | Market Research | Online and On Demand Services | Training and Conferences | Online Training Courses
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