The last two decades have seen attempts to replace non biodegradable, synthetic food packaging films with alternatives made from biopolymers. The objective of the present work was to evaluate sensory quality of tea leaf and culinary tastemaker powder when sealed in pouches based on starch films. Films were developed from corn starch and a functional polysaccharide (FP) from amylose (AM), methylcellulose (MC), and hydroxypropylmethylcellulose (HPMC), using a casting technique. Pouches were stored inside a secondary package (plastic jar) under ambient condition for 90 days. Sensory attributes of the stored food samples were evaluated (tea in liquor form) and the scores analysed by fuzzy logic. Results were compared with similarly stored foods but using market available poly-pouches as packaging material.
For tea and tastemaker in general, the relative importance of the sensory attributes under consideration was assessed as: aroma (Highly important) > taste (Highly important) > colour (Highly important) > strength (Important) for tea, and taste (Highly important) > aroma (Highly important) > colour (Important) > appearance (Important) for tastemaker. Among the three films that were developed, the highly important sensory attributes of aroma and taste were maintained as ‘Very good’ when the foods were packed in starch–HPMC/AM film. When the products were packed in market-available polypouches they exhibited similar attributes. With the exception of ‘Very good’ maintenance of the colour of tastemaker by the commercial pouch, irrespective of film and food, the colour and strength/appearance were retained in the ‘Good’-‘Satisfactory’ range. The overall sensory score of tea was also maintained as ‘Very good’ in starch-HPMC film. 

The qualifications of Food Science and Technology/Engineering (FST/E) professionals were examined by a web-based survey conducted in 15 countries (14 EU and Turkey). The analysis of the responses showed that 65% of the respondents had a higher education (HE) degree (BSc 29%, MSc 28%, and PhD 8%), and 20% carried out extracurricular training before entering in the job market. The main fields of study were Food Science and Technology/Engineering, followed by Agriculture, Nutrition and Health, Safety/Hygiene, and Chemical Engineering in all three levels of HE degrees. Differences in the level of degree between genders were not observed, although a higher percentage of female respondents (36% of all female respondents) reported no higher qualification degree, compared to male respondents (33% of all male respondents). On the contrary, female respondents prevailed in extracurricular studies, compared to male ones. Gender, however, was a differentiating factor as far as the field of studies was concerned with female respondents prevailing in Nutrition and Health and male in Agriculture. A considerable percentage of the respondents acquired either a HE degree or had extracurricular training while working in the 1st job. Extracurricular training both before entering the job market and during work at the 1st workplace comprised mainly the topics Safety and Hygiene, Management, followed by Sensory Science, FST/E and Nutrition and Health. In addition, Marketing Science/Consumer Behaviour was also one of the main topics of company or other training during work at the 1st workplace. 

Higher education students usually ask for more training based on case studies. This was addressed by designing a specific food safety module (24 hours) in which students were shown how to predict microbiological risks in food products i.e. they were asked to determine product shelf-life according to product formulation, preservation methods and consumption habits using predictive microbiology tools. Working groups of four students first identified the main microbiological hazards associated with a specific product. To perform this task, they were given several documents including guides for good hygiene practices, reviews on microbiological hazards in the food sector, flow sheets, etc. . . After three-hours of work, the working groups prepared and gave an oral presentation in front of their classmates and professors. This raised comments and discussion that allowed students to adjust their conclusions before beginning the next step of their work. This second step consisted in the evaluation of the safety risk associated with the two major microbiological hazards of the product studied, using predictive microbiology. Students then attended a general lecture on the different tools of predictive microbiology and tutorials (6 hours) that made them familiar with the modelling of bacterial growth or inactivation. They applied these tools (9 hours) to predict the shelf-life of the studied product according to various scenarios of preservation (refrigeration, water activity, concentration of salt or acid, modified atmosphere, etc. . . ) and/or consumption procedures (cooking). The module was concluded by oral presentations of each working group and included student evaluation (3 hours).

Valorization of knowledge produced in research units has been a major challenge for research universities in contemporary societies. The prevailing forces have led these institutions to develop a “third mission”, the facilitation of technology transfer and activity in an entrepreneurial paradigm. Effective management of challenges encountered in the development of academic entrepreneurship and the associated valorization of knowledge produced by universities are major factors to bridge the gap between research and innovation in Europe. The need to improve the existing institutional knowledge valorization processes, concerning entrepreneurship and business development and the processes required were discussed. A case study was designed to describe the institutional knowledge valorization process in a food science and technology research unit and a related incubator, during a five year evaluation period that ended in 2012. The knowledge valorization processes benefited from the adoption of a structured framework methodology that led to ideas and teams from a business model generation to client development, in parallel, when possible, with an agile product/service development. Although academic entrepreneurship engagement could be improved, this case study demonstrated that stronger skills development was needed to enable the researcher to be more aware of business development fundamentals and therefore contribute to research decisions and the valorisation of individual and institutional knowledge assets. It was noted that the timing for involvement of companies in the research projects or programs varied with the nature of the research.

This study investigated the ability of Lactobacillus plantarum strains (NGL5 and NGL7) and Candida tropicalis (NGY1) previously identified from akamu-a Nigerian fermented maize food with probiotic L. plantarum LpTx and Saccharomyces boulardii SB20 to ferment ground maize slurries based on pH, acidity, microbial biomass, levels of sugars and organic acids, and their antimicrobial activity against Salmonella enterica serovar Enteritidis NCTC 5188, Escherichia coli NCTC 11560, Bacillus cereus NCIMB 11925, Staphylococcus aureus NCTC 3750 and Listeria monocytogenes NCTC 7973 using an agar spot assay. L. plantarum strains either as single or mixed starter cultures with the yeasts had growth rates ≥0.15 h−1 , with pH significantly (p≤0.05) decreased to ≤3.93 after 12 h and then to ≤3.52 after 72 h and lactic acid >84 mmol L−1 . The yeasts had growth rates ≥0.18 h−1 but pH was ≥4.57 with lactic acid levels ≤20.23 mmol L−1 after 72 h in the single culture fermentation. There was no inhibition in modified MRS agar: 0.2% glucose and 0.2% glucose without Tween 80. Inhibition halos in MRS agar varied from 10.6 to 23.9 mm. S. bourladii was more inhibitory towards L. monocytogenes (8.6 mm) and B. cereus (5.4 mm ) than was C. tropicalis (1.1 and 3.3 mm for L. monocytogenes NCTC 7973 and B. cereus NCIMB 11925 respectively) (0.9 mm) in malt extract agar. This study showed that C. tropicalis was less inhibitory to the pathogens while antimicrobial activities of the L. plantarum strains were mainly due to acidity and the L. plantarum strains either as single or mixed cultures with the yeasts demonstrated strong fermentation ability, with significant decrease in pH which is vital in the choice of starter for product safety

This paper describes the author’s experience over the last several years of implementing an alternative Food Chemistry laboratory practical model for a group of third-year BSc Nutraceuticals students. The initial main objectives were to prepare students for the more independent final-year research project; to incorporate innovative approaches to feedback; and to integrate key employability skills into the curriculum. These were achieved through building the skills required to ultimately allow students working in groups to research, design and run a laboratory for their class. The first year of the project involved innovative approaches to feedback, including weekly feedback sessions, report checklists and audio feedback podcasts. Student evaluation after one year suggested the case group felt more prepared for final-year research projects and work placement owing to the redesign of the laboratory assessment. This, together with general positive feedback across several indicators, was proof of concept, and was a foundation for an improved model. The improvements related to the organisation and management of the project, but the same pedagogical approach has been retained. The second year saw the introduction of a more rigorous and easier to manage peer evaluation through use of the online Comprehensive Assessment for Team-Member Effectiveness (CATME) tool. The most recent revision has included a Project Wiki hosted on Blackboard™to facilitate the organisation, communication, assessment and feedback of student-generated resources. More recently, the final-year students who had participated in the peer-teaching Food Chemistry labs when in third year have been evaluated. This evaluation took place following their research projects, and suggests that the peer-teaching model better prepared them for these activities, compared to traditional laboratories.

The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers) and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures) and exert health benefits for consumers (i.e. probiotics) is the main challenge to be faced in future studies.

Aqueous vegetable extracts from Allium and Brassica families were assayed for antibrowning capacity and related to their anti-radical and reducing power activities. The treatment  of mushrooms and avocado slices, with white cabbage, cauliflower, garlic and scallion extracts, reduced color changes during storage at 4 °C and -18 °C. Storage temperature and the type of extract employed influenced change of color variables. The contribution of polyphenols on measured antioxidant activity of extracts was also discussed. Allium antibrowning properties were closely related to antioxidant capacity, while the Brassica extracts were less effective. Treatment with Allium extracts extended the storage time of frozen and refrigerated mushrooms and avocado slices, in comparison with untreated samples.