Colney, Norwich, NR4 7UA, United Kingdom
E-mail: jozsef@baranyi.plus.com
Website: http://www.ifr.bbsrc.ac.uk

Role and Contribution 

Workplan

Research Personnel

Qualifications

The Institute of Food Research is a leading food science centre in the United Kingdom, with ca 300 food scientist . It has ample of experience in participating in EU projects. Under the lead of Dr Jozsef Baranyi, who is also involved in the present project, the institute has been commissioned to coordinate the database behind the Food MicroModel, a Food Standard Agency funded large database on microbial responses to food environments.

Selected References

1. Baranyi J. and Roberts T.A. (1994). A dynamic approach to predicting bacterial growth in food. Int. J. Food Microbiol. 23, 277-294.
   
   
2. Baranyi, J. and Roberts, T.A. (1995). Mathematics of predictive food microbiology. Int. J. Food Microbiol. 26. 199-218.
   
   
3. Baranyi J., Robinson T.P., Kaloti A. and Mackey B.M. (1995). Predicting growth of Brochothrix thermosphacta at changing temperature. Int. J. Food Microbiol. 27. 61-75.
   
   
4. Baranyi J., Jones A., Walker C., Kaloti A. and Mackey B.M. (1996). A combined model for growth and thermal inactivation of Brochothrix thermosphacta. J. Appl. Env. Microbiol. 62. 1029-1035.
   
   
5. Baranyi J., Pin C. and Ross T. (1999). Validating and comparing predictive models. Int.J. Food Microbiol. 48. 159-166.
   
   
6. Baranyi J. and Pin C. (2000). Modelling microbiological safety. In: Food Process Modelling. Eds: L.M. Tijskens, M.L.A.T.M. Hertog. Woodhead Publishing, London.
   
   
7. Baranyi J. and Pin C. (2001). A parallel study on modelling bacterial growth and survival curves. J.Theor.Biol. 210. 327-336
   
   
8. Le Marc Y., Huchet V., Bourgeois C.M., Guyonnet J.P., Mafart P., Thuault D. (2002). Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration. Int. J. Food Microbiol. (in press).