Food Irradiation
November 2022
Food irradiation is the physical treatment of food with high-energy ionising radiation for the purpose of prolonging shelf life and prevent food-borne diseases in meat, poultry and seafood. Irradiation achieves this by destroying micro-organisms, viruses, bacteria or insects; preventing germination and sprouting of potatoes, onions and garlic and slowing down the ripening and ageing of fruit and vegetables.
IFST Lecture 2022: Does personalised nutrition have a future?
IFST Webinar: Hygienic Design – what it is, why it’s important, and who can help
The Psychology of Food Intake and Portion Control
October 2022
Ethylene oxide: cause for concern in the food supply chain?
October 2022