Cover story
 Qian Yang of the University of Nottingham and Joanne Hort of Massey University review the latest developments linking genetic variation with taste perception and food preference. Introduction Taste stimuli are detected by taste receptors located in taste buds throughout the oral cavity, including the tongue, palate and throat. If you stick your tongue out and look at it in a mirror, you can see small pink bumps on the tip of your tongue which are the fungiform papillae – one type of papillae that house taste buds.
News
Giract Flavour Research
Promoting flavour research among PhD students in Europe

PhD candidates across Europe are encouraged to apply for the PhD Flavor Research Award Programme, which is organised by Giract, the Geneva based transnational consultancy specialising in food ingredients, and co-ordinated by Professor Andy Taylor, University of Nottingham.

Food safety not seen as a high priority risk

According to the latest survey of 150 food and drink businesses, food safety is not seen as a priority concern in the Risk and Uncertainties statements they file with Companies House.

The findings are the result of a study[1] carried out by software firm QADEX, which devised simple but effective way of discovering whether UK food and drink firms are paying sufficient attention to product safety.

Plastics
Pact on plastic pollution

Unnecessary, single-use plastic packaging should become a thing of the past as businesses sign up to a world-first pact, which aims to transform the plastic packaging system in the UK and keep plastic in the economy and out of the ocean.

The UK Plastics Pact was launched by the Ellen MacArthur Foundation in April 2018 and will be led by WRAP (Waste Resources Action Programme).

Features
big data

How can technology bring the supply chain of tomorrow to the food industry of today?

Bjorn Thumas, Business Development Director, TOMRA Food explores how technological innovations can change businesses throughout the supply chain. Global food processors, packers and growers are in the middle of a technological revolution. Innovations are helping optimise yields, reduce waste and maximise profits like never before, from precision agriculture to automated sensor-based sorting systems. But there is still much more to come.

Food Authenticity Network

Selvarani Elahi, Steve Ellison, Mark Woolfe and Felicia Golden provide an update on the growth of the Food Authenticity Network, a virtual network that brings together information on food authenticity testing to help all stakeholders better combat food fraud. The Food Authenticity Network is a free toolkit that can help fight food fraud and build a more resilient food supply chain. It is a UK government-funded initiative that was born out of the 2013 horsemeat issue and brings together all those with an interest in food authenticity testing and food fraud mitigation.

Food inspection technology

Ruth Wright and Jack Severs of Gill, Jennings and Every investigate the rise of in-line food inspection technologies to reduce contamination risks and avoid product recalls and brand damage. Given the direct health and safety implications, quality control in the food and drink industry is perhaps of greater significance than in any other industry. However, despite this importance, data suggests that the number of food and drink product recalls is on the rise. 



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