2 1 The innovative transport systems and the CityMobil project 10 1.1 The research questions 10 2 The state of art in the field of automatic transport systems 12 2.1 Case studies and demand studies for innovative transport systems 12 3 The design and implementation of surveys 14 3.1 Definition of experimental design 14 3.2 Questionnaire design and delivery 16 3.3 First analyses on the collected sample 18 4 Calibration of Logit Multionomial demand models 21 4.1 Methodology 21 4.2 Calibration of the “full” model. 22 4.3 Calibration of the “final” model 24 4.4 The demand analysis through the final Multinomial Logit model 25 5 The analysis of interaction between the demand and socioeconomic attributes 31 5.1 Methodology 31 5.2 Application of Mixed Logit models to the demand 31 5.3 Analysis of the interactions between demand and socioeconomic attributes through Mixed Logit models 32 5.4 Mixed Logit model and interaction between age and the demand for the CTS 38 5.5 Demand analysis with Mixed Logit model 39 6 Final analyses and conclusions 45 6.1 Comparison between the results of the analyses 45 6.2 Conclusions 48 6.3 Answers to the research questions and future developments 52

The European commission

Bacterial biofilms are formed by communities that are embedded in a self-produced matrix of extracellular polymeric substances (EPS). Importantly, bacteria in biofilms exhibit a set of 'emergent properties' that differ substantially from free-living bacterial cells. In this Review, we consider the fundamental role of the biofilm matrix in establishing the emergent properties of biofilms, describing how the characteristic features of biofilms - such as social cooperation, resource capture and enhanced survival of exposure to antimicrobials - all rely on the structural and functional properties of the matrix. Finally, we highlight the value of an ecological perspective in the study of the emergent properties of biofilms, which enables an appreciation of the ecological success of biofilms as habitat formers and, more generally, as a bacterial lifestyle.

Biofilms: an emergent form of bacterial life.

Research and development of antimicrobial materials for food applications such as packaging and other food contact surfaces is expected to grow in the next decade with the advent of new polymer materials and antimicrobials. This article reviews the different types of antimicrobial polymers developed for food contact, commercial applications, testing methods, regulations and future trends. Special emphasis will be on the advantages/disadvantages of each technology.

Review of antimicrobial food packaging

The package fitdistrplus provides functions for fitting univariate distributions to different types of data (continuous censored or non-censored data and discrete data) and allowing different estimation methods (maximum likelihood, moment matching, quantile matching and maximum goodness-of-fit estimation). Outputs of fitdist and fitdistcens functions are S3 objects, for which specific methods are provided, including summary, plot and quantile. This package also provides various functions to compare the fit of several distributions to the same data set and can handle to bootstrap parameter estimates. Detailed examples are given in food risk assessment, ecotoxicology and insurance contexts.

fitdistrplus: An R Package for Fitting Distributions

Colour is an important quality attribute in the food and bioprocess industries, and it influences consumer’s choice and preferences. Food colour is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing. Colour measurement of food products has been used as an indirect measure of other quality attributes such as flavour and contents of pigments because it is simpler, faster and correlates well with other physicochemical properties. This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials. It focuses on the instrumental (objective) and visual (subjective) measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages. Different approaches applied to model food colour are described, including reaction mechanisms, response surface methodology and others based on probabilistic and non-isothermal kinetics. Colour is one of the most widely measured product quality attributes in postharvest handling and in the food processing research and industry. Apart from differences in instrumentation, colour measurements are often reported based on different colour indices even for the same product, making it difficult to compare results in the literature. There is a need for standardisation to improve the traceability and transferability of measurements. The correlation between colour and other sensory quality attributes is well established, but future prospects exist in the application of objective non-destructive colour measurement in predictive modelling of the nutritional quality of fresh and processed food products.

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Electrolysed oxidising water to prolong the shelf-life of minimally processed white cabbage

As part of the control measures for L. monocytogenes, Food Business Operators (FBO) should conduct studies to identify growth potential of L. monocytogenes in products put on the market. Next to the specifications of physicochemical characteristics and available scientific literature, predictive microbiology can be used. Therefore, it is important that existing predictive models are validated for a large category of products and that predictions are compared with results obtained from extensive challenge tests. This study, in cooperation with 30 Belgian companies of processed meat, aimed at the development of a software tool to implement predictive models in the industry to support the compliance with the EU regulation 2073/2005. Five different categories of meat products were defined: (i) cooked meat products with meat structure (e.g. cooked ham), (ii) cooked meat products without meat structure, i.e. emulsified meat products (e.g. pate, cooked meat sausage, etc.), (iii) raw, salted meat (e.g. bacon), (iv) fermented meat products (e.g. salami) and (v) aspic meat products (e.g. tongue).

/pdf/predictive-models-to-support-companies-of-processed-meat-in-1fazssxemg.pdf

Frank Devlieghere

Papers

Electrolysed oxidising water to prolong the shelf-life of minimally processed white cabbage

Predictive models to support companies of processed meat in their compliance with EU regulation 2073/2005

Growth of Listeria monocytogenes and Aeromonas hydrophila under modified atmospheres: a predictive model

Safety of modified atmosphere packaging of minimally processed vegetables

Increasing the shelf-life of poultry meat using acid decontamination and modified atmosphere packaging