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The quantification of genetically modified soya and maize in selected foods and authentication of meat in meat products using Real Time PCR techniques
An inter-laboratory collaborative study.
Novel strategies for food risk communication
Communicating food safety messages to vulnerable groups.
Development of a training pack to allow GPs to develop their role in the prevention and control of food–related disease outbreaks
A comprehensive training resource for General Practitioners (GPs) on the clinical management of gastroenteritis.
Communicating the healthy eating message
Use of an interactive multi-media CD-ROM for communicating healthy eating messages to 8-9 year old children.
The Validation of a HPLC System for the Determination of Sweeteners in Soft Drinks
Introduction and set-up of a High Performance Liquid Chromatography (HPLC) system for the detection and determination of preservatives, sweeteners, artificial colours and other additives and contaminants in specified foods.
A study of the factors controlling the survival, germination and outgrowth of Bacillus cereus in rice
Understanding how food handling conditions impact Bacillus cereus and the development of an effective detection method.
