Mansfields site visit reflectionÂ
Chloe Lam, one of our internship students in 2024, visited a leading food contract manufacturer during her industry experience placement with us. This is her reflection on that visit.
food science
A rising economic issue – Microbial food spoilage
Food spoilage, often caused by microbial contamination, poses health risks, economic losses, and environmental impacts. Major culprits include bacteria, molds, and yeasts that alter food properties. Prevention strategies include proper storage (refrigeration below 4°C), hygienic practices, and appropriate monitoring. Understanding causes and effects of food spoilage is crucial for minimising waste and its consequences
Applications of bacteriocins in food safety: Opportunities and challenges.
Developing his theme of bacteriocins in the food industry, Yi Xu looks in to their applications in food safety.
Principles of HACCP
HACCP is the basis of ensuring food safety in food manufacturing. It is a preventive system rather than reactive.
Bacteriocin research and commercial applications
Bacteriocins are fascinating in their own right, but once we delve into the array of commercial applications they can bring, it opens up a whole new world of possibilities.
