MIBTP is a BBSRC funded Doctoral Training Partnership between the University of Warwick, the University of Birmingham, the University of Leicester, Aston University and Harper Adams University. More details are available at View Website
View Website (Sustainable Agriculture and Food Theme)
Miri, T., Tsoukalas, A., Bakalis, S., Pistikopoulos, E. N., Rustem, B. & Fryer, P. J. (2008) Global optimization of process conditions in batch thermal sterilization of food. Journal of Food Engineering, 87(4), 485-494.
Porras-Parral, G., Miri, T., Bakalis, S. & Fryer, P. J. (2012) The effect of electrical processing on mass transfer in beetroot and model gels. Journal of Food Engineering, 112(3), 208-217.
Shan, C., Li, F., Wang, S., Zhao, Z., Chen, C., and Wu, H. (2017). Progress in the application of ohmic heating technology in food processing. Food and Fermentation Industry. 10: 274-281.
Baysal, A. H., and İçier, F. (2010). Inactivation kinetics of Alicyclobacillus acidoterrestris spores in orange juice by ohmic heating: effects of voltage gradient and temperature on inactivation. Journal of food protection. 73(2): 299-304.
FTE Category A staff submitted: 32.50
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