Relevant bibliographies by topics / IFS Food Standard

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'IFS Food Standard'

Author: Grafiati
Published: 28 May 2022
Last updated: 31 July 2025

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Journal articles on the topic "IFS Food Standard"

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Bomba, M. Ya, та N. Ya Susol. "Main requirements for food safety management systems under international standards: BRС, IFS, FSSC 22000, ISO 22000, Global GAP, SQF". Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, № 93 (2020): 18–25. http://dx.doi.org/10.32718/nvlvet-f9304.

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The research analyzed the international standards basic requirements structure: BRС, IFS, FSSC 22000, ISO 22000, Global GAP, SQF for food safety management systems that realize principles of the HACCP concept. A comparative analysis of the international standards basic requirements for food safety management systems has identified that the requirements structure is identified as an interconnected set of rules, system-structured processes for the purposeful prevention of hazard risks at certain stages or in the food business. The main differences between the standards are in the modification of
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Kobzeva, T. A., and A. O. Ivanov. "European standards of food safety and consumer protection." Legal horizons, no. 20 (2020): 128–34. http://dx.doi.org/10.21272/legalhorizons.2020.i20.p128.

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In this work, the authors explored the concepts of «consumption» and «consumer» in the context of food safety and consumer protection. It also set out the main objectives of European consumer policy and the ways in which they can be implemented. Based on an analysis of European legislation aimed at ensuring the health, economic and legal interests of consumers, it was determined how the European Union provides a general level of legal protection in the field of consumer policy. The authors found that each member state of the European Union has an obligation to implement generally accepted norm
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Kobzeva, T. A., and A. O. Ivanov. "EUROPEAN STANDARDS OF FOOD SAFETY AND CONSUMER PROTECTION." Legal horizons 33, no. 20 (2020): 128–34. http://dx.doi.org/10.21272/legalhorizons.2029.i20.p128.

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In this work, the authors explored the concepts of «consumption» and «consumer» in the context of food safety and consumer protection. It also set out the main objectives of European consumer policy and the ways in which they can be implemented. Based on an analysis of European legislation aimed at ensuring the health, economic and legal interests of consumers, it was determined how the European Union provides a general level of legal protection in the field of consumer policy. The authors found that each member state of the European Union has an obligation to implement generally accepted norm
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Forte, Giada, Simona Tornielli, Daniela Parini, and Vera Lavelli. "Certified Food Safety Management Systems Assessed through the Lenses of Food Safety Culture and Locus of Control: A Pilot Study." Foods 13, no. 17 (2024): 2759. http://dx.doi.org/10.3390/foods13172759.

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The approach to ensure food safety (FS) has evolved, including the concept of FS culture, which has been shaped by both the legislation and the scientific literature. In this study, two companies that produce foods associated with potential risks of cross-contamination (gluten-free foods and frozen pastry, respectively) and are certified according to international voluntary FS standards, such as the British Retail Council Global Standard (BRC) and the International Featured Standards Food Version (IFS), were investigated to assess: (a) if the assessment of FS culture’s pillars can uncover unex
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JACKOWSKA-TRACZ, AGNIESZKA, MICHAŁ TRACZ, and KRZYSZTOF ANUSZ. "Integrated Approach Across Prerequisite Programmes and Actions Based on the HACCP Principles A." Medycyna Weterynaryjna 74, no. 1 (2018): 6051–2018. http://dx.doi.org/10.21521/mw.6051.

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Food business operators are required to implement and maintain a system based on the HACCP principles. The HACCP is the only food safety management system, the implementation of which is obligatory. The standards laid down by the Codex Alimentarius Commission serve as benchmarks not only for the obligatory implementation of the HACCP system principles, but also for private standards such as ISO, IFS or BRC. A voluntary implementation of private standards may lead to a wrong assumption that food companies do not necessarily have to, but only may comply with the guidelines laid down by the imple
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JACKOWSKA-TRACZ, AGNIESZKA, MICHAŁ TRACZ, and KRZYSZTOF ANUSZ. "Integrated approach across prerequisite programmes and procedures based on HACCP principles." Medycyna Weterynaryjna 74, no. 4 (2018): 223–27. http://dx.doi.org/10.21521/mw.6089.

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Food business operators are required to implement and maintain a system based on HACCP principles. The HACCP is the only food safety management system, the implementation of which is obligatory. The standards laid down by the Codex Alimentarius Commission serve as benchmarks not only for the obligatory implementation of the HACCP system principles, but also for private standards such as ISO, IFS or BRC. A voluntary implementation of private standards may lead to the wrong assumption that food companies do not necessarily have to but only may comply with the guidelines laid down by the implemen
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Huërou-Luron, Isabelle Le, Marion Lemaire, and Sophie Blat. "Health benefits of dairy lipids and MFGM in infant formula." OCL 25, no. 3 (2018): D306. http://dx.doi.org/10.1051/ocl/2018019.

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Human breast milk (HBM) is the gold standard for the early nutrition of the neonates. The best way to improve infant formulas (IFs) is to mimic both the composition and the structure of HBM components. Supplementation of IF with dairy lipids or bovine milk components such as milk fat globule membrane (MFGM), in partial replacement of plant oils that are currently mainly used, has health benefits for infants. In this article, results of clinical studies on the impact of IF supplementation with MFGM and dairy lipids on psychomotor development and infectious disease prevalence in infants are revi
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Hu, Huang, Zhongyong Yan, Shiyan Li, et al. "Multiresidue analysis and health risk assessment of sulfonamides and quinolones from edible Batrachia and other aquatic products." International Food Research Journal 30, no. 6 (2023): 1461–70. http://dx.doi.org/10.47836/ifrj.30.6.09.

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Tailless amphibians belonging to the order Batrachia are a significant component of human consumption. However, there is limited literature on the consumption of these amphibians by humans. Therefore, the present work aimed to examine the presence of drug residues in edible Batrachia, and compare them with other aquatic products. We assessed 22 veterinary drug residues, including 12 sulfonamides (SAs) and ten quinolones (QNs), in various aquatic products, including edible Batrachia. To provide a comparative analysis, we referenced literature from China between 2005 and 2020 regarding SAs and Q
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Davydenko, Hanna. "Influence of integration processes on harmonization of Ukraine and EU standards." Herald of Ternopil National Economic University, no. 3(93) (July 7, 2019): 62–73. http://dx.doi.org/10.35774/visnyk2019.03.062.

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Introduction. Following the signing of the Association Agreement between Ukraine and the EU, Ukraine faces the problem in trade with the EU, as it was expected that the main obstacle would be non-tariff restrictions. The lifting of tariff barriers for domestic producers should help to increase exports to EU countries, but unfortunately for most manufacturers in almost all fields of activity this proved to be an unachievable goal, as the Ukrainian producer immediately faced the problem of non-conformity of the goods with various diversified technical regulations in the EU. Thus, the purpose of
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Purkiewicz, Aleksandra, Wajeeha Mumtaz, Elżbieta Tońska, and Renata Pietrzak-Fiećko. "Mineral Content in Initial and Follow-On Infant Formulas in Poland: Nutrient Adequacy and Comparison with Breast Milk." Applied Sciences 14, no. 22 (2024): 10235. http://dx.doi.org/10.3390/app142210235.

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In the present study, the content of selected micro- and macrominerals in conventional and specialist infant formulas (IFs) available on the Polish market was assessed and compared with breast milk from different periods of lactation. The content of minerals was assessed against established standards, compared to label guidelines, and the estimated coverage of daily requirements for selected minerals among infants. The study material consisted of fourteen types of initial, follow-on, and specialist IFs. Minerals—Na, K, Ca, Mg, Fe, Zn, Cu, and Mn were determined by the atomic absorption spectro
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Dissertations / Theses on the topic "IFS Food Standard"

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Pires, Xavier Alexandre Cabaceira. "Implementação do referencial IFS (International Food Standard) numa indústria de produção de leveduras para panificação e pastelaria." Master's thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/4124.

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Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia<br>The growing concern over food safety companies with international presence and the requirements of many European retailers and wholesalers increase the need for integration with other standard quality management systems. The work consists in study the implementation of standard IFS in an industry that produces yeast for baking and pastry, Lallemand Ibéria, SA. In a preliminary step, it was obtained the International Food Standard version 5 - which includes guides, guidelines and requiremen
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Nunes, Joana Filipa Pereira. "Contributo para a implementação do referencial IFS Food versão 6.1 - Plano de Food Defence e gestão do material estranho, vidros, plásticos, madeira e metal." Master's thesis, ISA, 2020. http://hdl.handle.net/10400.5/21454.

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Mestrado em Engenharia Alimentar / Instituto Superior de Agronomia. Universidade de Lisboa<br>A segurança alimentar desempenha um papel fundamental na saúde humana, desenvolvimento socioecónomico, comércio e turismo. Atualmente produzem-se e processam-se maiores volumes de alimentos, e os mesmos percorrem maiores distâncias mundialmente. Para garantir a segurança alimentar dos mesmos, torna-se fulcral a colaboração e contribuição de todos os agentes da cadeia de fornecimento alimentar. Os sistemas de gestão de segurança alimentar, como é o caso do referencial IFS Food, têm como objetivo harmon
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Plank, Roswitha. "Auswirkungen der Etablierung des International Food Standard (IFS) in Betrieben der österreichischen Ernährungswirtschaft inhaltsanalytische Aufarbeitung von qualitativen Expertengesprächen zum Stellenwert des IFS in ausgewählten zertifizierten Betrieben der österreichischen Ernährungswirtschaft." Wien Mülheim a.d. Ruhr Guthmann-Peterson, 2008. http://d-nb.info/996063838/04.

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Лесніцька, О. А., Л. В. Баль-Прилипко та Т. Ю. Васильківська. "Перший крок до європейських стандартів". Thesis, Сумський державний університет, 2017. http://essuir.sumdu.edu.ua/handle/123456789/66599.

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У рамках адаптації законодавства України у сфері санітарних та фітосанітарних заходів до вимог Європейського Союзу продовжується робота щодо реформування системи державного контролю та нагляду безпечності харчових продуктів. Зараз уже понад рік як набрав чинності Закон України 22.07.2014 № 1602-VII "Про основні принципи та вимоги до безпечності та якості харчових продуктів", а саме: з 20 вересня 2015 року, Загальні гігієнічні вимоги щодо поводження з харчовими продуктами,- який вже вимагає наявності у всіх операторів ринку харчових продуктів програм-передумов системи НАССР (гігієнічних
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Rodriguez, Enderson Aquilino Martinho. "Implementação do referencial IFS alimentar numa indústria de produtos pré-confeccionados e ultracongelados integração com a NP EN ISO 9001:2008." Master's thesis, Faculdade de Ciências e Tecnologia, 2012. http://hdl.handle.net/10362/8204.

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Dissertação para a obtenção do Grau de Mestre em Tecnologia e Segurança Alimentar – Qualidade Alimentar<br>Ao longo dos anos, constatou-se que o elevado consumismo e a globalização dos mercados têm influenciado de forma significativa as exigências dos consumidores no que diz respeito à Qualidade e Segurança dos Alimentos. A crescente exigência dos clientes e a preocupação das empresas em garantir a Segurança dos Produtos por si fornecidos e comercializados, conduziu à necessidade das indústrias alimentares se certificarem de acordo com referenciais específicos. Neste sentido surge o objectivo
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Cipriano, Sara Alexandra Oliveira. "Implementação da IFS (International Food Standard) numa indústria avícola." Master's thesis, 2013. http://hdl.handle.net/10400.26/16854.

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RESUMO Ao longo dos anos, tem-se verificado que a massificação do consumo de alimentos transformados e a globalização dos mercados têm influenciado de forma significativa as exigências dos consumidores no que diz respeito à Qualidade e Segurança dos Alimentos. A crescente exigência dos clientes e a preocupação das empresas em garantir a segurança dos produtos por si fornecidos e comercializados, conduziu há necessidade das indústrias alimentares se certificarem de acordo com referenciais específicos. Neste sentido surge o objectivo deste trabalho, que consiste na implementação da norma In
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Paiva, Ana Soraia Rodrigues de. "Contribuição para a implementação da Norma IFS (International Featured Standard) Food numa indústria panificadora." Master's thesis, 2021. http://hdl.handle.net/10400.26/39929.

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O presente relatório resulta de um estágio profissionalizante, que está inserido no plano curricular do Mestrado em Engenharia Alimentar, da Escola Superior Agrária de Coimbra. O estágio realizou-se no Departamento de Qualidade da Fábrica de Pastelaria e Confeitaria São Silvestre, Lda., na Lousã, entre janeiro a julho de 2020 e teve como objetivo a contribuição para a implementação da norma International Food Standarts. Este relatório descreve teoricamente a temática apresentada e os pontos fulcrais do trabalho realizado durante os seis meses de estágio. Ao longo do estágio foram seguidos os p
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Almeida, Diana Raquel Viegas Nogueira de. "Implementação do referencial IFS Food numa linha de produção de presunto." Master's thesis, 2016. http://hdl.handle.net/10400.26/17432.

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O objetivo deste estudo consistiu na implementação do referencial International Featured Standard (IFS) Food numa indústria de transformação de carnes, incidindo na linha de produção de Presunto. A empresa, devido à crescente exigência dos clientes atuais e à necessidade de procurar novos mercados sentiu fundamental a implementação de um sistema de gestão de segurança alimentar. Assim, apesar dos constrangimentos de uma empresa de quase cinquenta anos de laboração, foi realizado, inicialmente um enquadramento teórico. Foi efetuada uma revisão de todo o sistema HACCP, foram definidos todos os
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Marques, Ana Isabel Ferreira. "Implementação do referencial IFS e a sua integração com a NP EN ISO 22000:2005 numa indústria de carnes." Master's thesis, 2016. http://hdl.handle.net/1822/47359.

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Dissertação de mestrado integrado em Engenharia Biológica<br>A crescente exigência e preocupação dos consumidores com a qualidade e segurança dos alimentos que consomem levou à necessidade de implementação de referenciais específicos e à certificação das empresas que operam no ramo alimentar. Nesse sentido, a presente dissertação tem como principal objetivo a implementação do Referencial IFS Food, versão 6, e a sua integração com a NP EN ISO 22000:2005 na empresa Seara – Indústria de Carnes, Lda. A fim de concretizar o objetivo acima descrito e realizar um levantamento das necessidades da
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Mota, Catarina Soares. "Melhoria do sistema de gestão integrado de qualidade e segurança alimentar, tendo como intuito a implementação da certificação IFS Food 6.1 : International Featured Standard." Master's thesis, 2020. http://hdl.handle.net/10400.14/32944.

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O presente trabalho descreve as atividades desenvolvidas no decorrer do estágio curricular, no âmbito do Mestrado em Engenharia Alimentar realizado na empresa Mar Cabo – Produtos Congelados, Lda., que tem como “core business” a preparação de pescado congelado. A atividade principal do estágio baseou-se na melhoria do sistema de gestão integrado da empresa, com o intuito de certificar a mesma no referencial International Featured Standard (IFS) Food 6.1, uma das normas internacionais com maior destaque na área alimentar. Todo o referencial foi analisado com o intuito de compreender os melhore
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Books on the topic "IFS Food Standard"

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Plank, Roswitha. Auswirkungen der Etablierung des International Food Standard (IFS) in Betrieben der österreichischen Ernährungswirtschaft: Inhaltsanalytische Aufarbeitung von qualitativen Expertengesprächen zum Stellenwert des IFS in ausgewählten zertifizierten Betrieben der österreichischen Ernährungswirtschaft. Guthmann-Peterson, 2009.

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Plank, Roswitha. Auswirkungen der Etablierung des International Food Standard (IFS) in Betrieben der österreichischen Ernährungswirtschaft: Inhaltsanalytische Aufarbeitung von qualitativen Expertengesprächen zum Stellenwert des IFS in ausgewählten zertifizierten Betrieben der österreichischen Ernährungswirtschaft. Guthmann-Peterson, 2009.

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Pechenaya, Lyudmila, Elena Astrahanceva, Ivan Domarev, and Radik Ziyakaev. Organization, rationing and remuneration of labor in the food industry. INFRA-M Academic Publishing LLC., 2024. http://dx.doi.org/10.12737/1861002.

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The textbook outlines the theoretical foundations of the organization of labor; it considers: methods of studying labor processes as the basis of organization, rationing and remuneration; the essence of labor rationing and its importance for food industry enterprises; labor rationing in various fields of enterprise activity; rationing of managerial labor (employee labor), development of rest time standards; organization of remuneration for different categories of workers; efficiency and effectiveness of labor. A special place in the textbook is given to the development of scientifically based
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Zavorohina, Nataliya, Ol'ga Golub, Valeriy Poznyakovskiy, Konstantin Motovilov, and Vilen Kantere. Sensory analysis of food products at the enterprises of the food industry, trade and public catering. INFRA-M Academic Publishing LLC., 2023. http://dx.doi.org/10.12737/1900518.

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The textbook presents the psychophysiological foundations of sensory perception, the peculiarities of the formation of tasting commissions, the methodology of expert sensory analysis, methods of tasting analysis, requirements for tasting scales.&#x0D; Meets the requirements of the federal state educational standards of higher education of the latest generation.&#x0D; It is intended for undergraduate students studying in the areas of training 38.03.07 "Commodity science", 19.03.04 "Product technology and catering organization", 38.03.06 "Trade business", 19.03.01 "Food biotechnology" and other
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Ivanov, Gennadiy. Economics of a trade organization. INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1016647.

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The materials presented in the textbook are devoted to such business areas as trade. The article considers the specific characteristics of trade organizations specializing in the purchase and sale of food and non-food consumer goods, and distinguishes them from all other economic entities. Meets the requirements of the Federal state educational standards of higher education of the latest generation. It is intended for students studying in the fields of "Economics", "Management", "trade". It may also be useful for practitioners.
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Dobychina, Anna, Aleksey Bogdanov, and Anna Barysheva. Labor protection for a pastry chef. INFRA-M Academic Publishing LLC., 2023. http://dx.doi.org/10.12737/1860506.

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The textbook examines in detail the regulatory framework of labor protection in Russia, as well as the basics of sanitation and occupational hygiene in the food industry, including in the production of confectionery. The content of the manual is largely based on the analysis of materials of instructions on labor protection and safety in food production.&#x0D; Meets the requirements of the federal state educational standards of secondary vocational education of the latest generation.&#x0D; It is intended for students of colleges and technical schools studying the disciplines "Life Safety" and "
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Vasyukova, Anna. Technology and organization of the restaurant business. INFRA-M Academic Publishing LLC., 2025. https://doi.org/10.12737/2136705.

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The textbook material is based on topical issues of the organization of production and service in public catering enterprises. Special attention is paid to the regulatory requirements for the organization of all production processes in the field of public catering and the organization of workplaces in both main and auxiliary production. The theoretical material presented in an accessible manner, supported by numerous illustrations, will allow future specialists in the restaurant business to rationally organize and train workplaces, technological equipment, production inventory, tools, and appl
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Moiseenko, Nina. Basics of managing the assortment of non-food products. INFRA-M Academic Publishing LLC., 2023. http://dx.doi.org/10.12737/1882572.

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The textbook details the classification of homogeneous groups of non-food products, their commodity characteristics, properties and assortment indicators. The issues of the state&#x0D; of the market of groups of goods, conditions and terms of storage of goods are considered. The labeling and packaging of goods are described. Examples of recognizing goods by assortment, identifying the need for goods,&#x0D; calculating commodity losses and turnover, as well as the profitability of a trading enterprise are given.&#x0D; The textbook is written in accordance with the requirements of the Federal St
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Suslyanok, Georgiy, Tat'yana Auerman, and Tat'yana Generalova. Fundamentals of biochemistry. INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1003787.

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The textbook contains basic information about the structure, properties and biological functions of proteins, nucleic acids, carbohydrates, lipids, vitamins. The most important ways of transformation of substances and energy in a living organism are considered. The information about the use of biochemical processes in the food industry is given.&#x0D; Meets the requirements of the federal state educational standards of higher education of the latest generation.&#x0D; For university students studying in the areas of training 19.03.01 "Biotechnology", 19.03.02 "Food products from plant raw mater
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Il'yashenko, Natal'ya, Lyubov' Shaburova, and Marina Gernet. Microbiology. INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1027239.

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The book outlines a brief history of the development of Microbiology, General properties of microorganisms, their position in nature, modern conceptions of the morphology of prokaryotic and eukaryotic microorganisms. Presents the basic principles of classification of microorganisms, basic physiology and genetics. Describes the methods and conditions of cultivation of microorganisms. Considered the most important biochemical processes caused chemoheterotrophic microorganisms and their practical significance in food production in the national economy. The considered methods of immobilization of
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Book chapters on the topic "IFS Food Standard"

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Soares, Rosa Leonôra Salerno, Maria Auxiliadora Nogueira Saad, and Marcia Maria Sales dos Santos. "Scientific advances in the concept of the relationship between irritable bowel syndrome (IBS) and food intolerance." In INNOVATION IN HEALTH RESEARCH ADVANCING THE BOUNDARIES OF KNOWLEDGE. Seven Editora, 2023. http://dx.doi.org/10.56238/innovhealthknow-057.

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Irritable bowel syndrome (IBS) continues to be a clinical challenge in the 21st century. It is the most commonly diagnosed gastrointestinal condition and also the most common reason for referral to gastroenterology clinics. 1It can affect up to one in five people at some point in their lives and has a significant impact on quality of life and healthcare utilisation. The diagnosis of IBS is not confirmed by a specific test or structural abnormality. Today, the Rome III Criteria are the gold standard for diagnosing IBS. Several mechanisms and theories have been proposed about its etiology, but t
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Basu, Abhisikta, Keya De Mukhopadhyay, and Avishikta Chatterjee. "Toxins in the Food Chain." In Sustainable Development Goals (SDG) and Its Intersection With Health and Well-Being. IGI Global, 2025. https://doi.org/10.4018/979-8-3693-9755-8.ch019.

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Marine ecosystem is facing threats of pollution from heavy metals and pesticides that have the propensity to bioaccumulate and biomagnify through food chains, putting biodiversity and human health at risk. This chapter focuses on bioaccumulation and trophic transfer of heavy metals and carcinogenic effects that have their pathway in marine organisms to humans via seafood consumption. Objectives include examining the mechanisms of bioaccumulation, evaluating ecological disruptions, assessing cancer risks from prolonged exposure, and analysing the shortcomings of current legal frameworks. The ch
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Restuti, Dwi Putri, Abdurrohman Kasdi, and Bayu Tri Cahya. "Economics Issues of Halal Industry." In Exploring the Halal Industry and Its Business Ecosystem Prospects. IGI Global, 2025. https://doi.org/10.4018/979-8-3693-8618-7.ch001.

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The global Muslim population is estimated to be over 1.8 billion and is expected to continue growing in the coming years. The halal industry is no longer limited to food and food-related products but now includes tourism, pharmaceuticals, cosmetics, health products, bath supplies, medical equipment, and even service sectors such as logistics, marketing, print media, electronic media, packaging, brand imaging, and finance. Another major driver in the halal industry is the Islamic finance sector. The halal industry has experienced significant growth in recent years. However, this growth is accom
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Zulato, Gabriele, Renan Augusto Coghi, and Mariana Borges de Lima Dutra. "Evaluation of the physical-chemical quality of honey without inspection registration sold in municipalities of Itapira and Mogi Guaçu, State of São Paulo." In Engineering and its advancements. Seven Editora, 2024. http://dx.doi.org/10.56238/sevened2024.004-026.

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Honey, is The valuable food, but its quality can be compromised by adulteration. Brazilian legislation defines quality parameters for honey, including its chemical composition and physical-chemistry characteristics. The objective of this work is to verify whether commercial honeys are not registered in the municipalities of Itapira and Mogi Guaçu meet these legal standards, with the purpose of evaluating the quality and authenticity of the product. In this study, 10 samples of unlabeled honey were collected from the municipalities of Itapira -SP and Mogi Guaçu -SP. Physicochemistry analysis we
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Huìyīng, Zhāng. "Wordplay in Jīn Píng Méi." In Studies in Colloquial Chinese and Its History, edited by Richard VanNess Simmons. Hong Kong University Press, 2022. http://dx.doi.org/10.5790/hongkong/9789888754090.003.0006.

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In this chapter, ZHĀNG Huìyīng discusses the frequent use of dialect colloquialisms, vulgar language, and non-standard characters in the Jīn Píng Méi. In this regard, the novel is significantly different from the written vernacular adopted in Shuǐhǔ zhuàn, Xīyóu jì, and Hónglóu mèng that is more straight-laced and easily understood. Jīn Píng Méi is especially fond of wordplay that uses homophonic witticisms and the use of novel Chinese characters in the playful pursuit of fun and entertainment. Yet, the novel also utilizes humor as well as angry cursing to expose the darker sides of its contem
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Pragya, Praveen Kumar Govarthan, Kshitij Sinha, Sudip Mukherjee, and Jac Fredo Agastinose Ronickom. "Differential Gene Expression Data Analysis of ASD Using Random Forest." In Caring is Sharing – Exploiting the Value in Data for Health and Innovation. IOS Press, 2023. http://dx.doi.org/10.3233/shti230344.

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Autism spectrum disorder (ASD) is a developmental disability caused by differences in the brain regions. Analysis of differential expression (DE) of transcriptomic data allows for genome-wide analysis of gene expression changes related to ASD. De-novo mutations may play a vital role in ASD, but the list of genes involved is still far from complete. Differentially expressed genes (DEGs) are treated as candidate biomarkers and a small set of DEGs might be identified as biomarkers using either biological knowledge or data-driven approaches like machine learning and statistical analysis. In this s
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Conference papers on the topic "IFS Food Standard"

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Ružičić, Vesna, and Jelena Pantović. "DEVELOPMENT OF THE KNOWLEDGE BASE FOR APPLICATIONS OF INFORMATION – EXPERT SYSTEMS IN THE FIELD OF FOOD TECHNOLOGY." In 2nd International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2024. http://dx.doi.org/10.46793/sbt29.45vr.

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This paper presents a comparative analysis of global (ISO) and local (SRPS) Knowledge Sources (KS) in PDCA (Plan – Do – Check – Act) loop quality, with the ability to monitor innovation intensity in the standardized fields. The study refers to fields of the first and second levels of International Classification Standards (ICS) grouped in clusters of innovation. The paper focuses on the latest trends in the KS, trend lines of certain standardized fields, and intensity of innovation in the field of Food technology (ICS1 = 67) and sub-field Beverages (ICS2 = 67.160). The aim is to monitor the in
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Đorđević, Milutin, Darja Fjodorov, Radovan Marčetić, et al. "Proper selection of insecticides as a factor in the successful control of fly populations." In 36. Savetovanje dezinfekcija, dezinsekcija i deratizacija jedan svet - jedno zdravlje, Vrnjačka Banja, hotel "Vrnjačke Terme", 28-31.maj 2025.godine. Srpsko veterinarsko društvo, 2024. https://doi.org/10.5937/ddd25045d.

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Flies (Muscidae) represent a significant health, ecological, and economic challenge. Their increased population on farms negatively impacts animal production outcomes and health status, as well as the quality and safety of food products used for human consumption. Additionally, their presence in human living spaces, particularly in farm zones, affects the quality of life and poses a health risk. To prevent the aforementioned issues, it is essential to develop an effective approach for fly control on farms and in facilities located in their immediate vicinity, while considering the health of fa
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Wu, Di. "Research and Design of the food secure monitor system based on the Internet of Things technology and the HACCP standards." In 2011 International Workshop on Engineering Application Research. IEIT Press, 2011. http://dx.doi.org/10.5813/www.ieit-web.org/ips.1.18.

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Reports on the topic "IFS Food Standard"

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Agency, Food Standards. Safety Assessment : Outcome of assessment on an application under the Novel Foods Regulation 2015/2283 as retained in UK Law for Barley Rice Protein. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.wnv790.

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An application was submitted to the Food Standards Agency in January 2021 from Evergrain, LLC, USA (“the applicant”) for the authorisation of Barley Rice Protein, a mixture of protein from barley at levels of 30-70% and rice at levels of 70-30%. The applicant intends to market the product within food categories including: bakery products, breakfast cereals, spreadable fats and dressings, grain products and pastas, snack foods, jam, marmalade and other fruit spreads, candy/confectionery, dairy and dairy imitates, dessert sauces and syrups, meat imitates, soups and soup mixes, savoury sauces, le
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Timmons, Shane, Ylva Andersson, Maria Lee, and Pete Lunn. What is preventing individual climate action? Impact awareness and perceived difficulties in changing transport and food behaviour. ESRI, 2024. http://dx.doi.org/10.26504/rs186.

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Mitigating climate change requires large and, by historical standards, rapid changes to policy, business processes and individual behaviour. This report examines awareness of and perceived difficulty with individual behaviour change with respect to two actions associated with high levels of emissions: transport and food choice. A nationally representative sample of 1,200 adults completed an online study about everyday transport and food behaviour, run in September 2023. After completing a diary task about the previous day, participants identified the parts of their day that mattered most for t
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Risk Assessment, FSA Regulated Products. Safety Assessment: Outcome of the assessment of lacto-N-fucopentaose I (LNFP-l) and 2'-fucosyllactose (2'-FL) as a novel food. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.cmi652.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in March 2021 from Glycom A/S, Denmark (“the applicant”) for the authorisation of a mixture of lacto-N-fucopentaose I (LNFP-l) and 2'-fucosyllactose (2'-FL) as a novel food. The novel food is a mixture of LNFP-l and 2'-FL which is intended to be used as a source of human identical milk oligosaccharides. LNFP-l/2'-FL is manufactured by microbial fermentation using a genetically modified strain of Escherichia coli K-12, and then refined to yield the purified novel food. This new application is seeki
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Kiodis, T., W. Jia, T. Stoikidou, M. Walker, and M. H. Gowland. Food allergy awareness champions: Improving food safety standards in online food procurement for people with food hypersensitivities. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.zzx336.

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Food allergies and intolerances are increasingly common in the UK, and 4% of population may be affected (FSA, 2023). These conditions range from mild to severe and can have a significant impact on a person's quality of life. Procurement of ready prepared meals, such as takeaways, is challenging for those with food hypersensitivity (FHS), with many opting to reduce the risk by avoiding them entirely when possible. How ready prepared meals are purchased has also changed, with the rise of online food delivery platforms, whose use during the global pandemic increased, particularly among younger co
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Cairo, Jessica, Iulia Gherman, and Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, 2021. http://dx.doi.org/10.46756/sci.fsa.ret874.

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The current Food Standards Agency consumer guidance states that consumers can freeze pre-packed food right up to the “use-by” date and, once food has been defrosted, it should be consumed within 24 hours. This strategic review has collated relevant data to determine whether there is an increased risk in relation to freezing ready-to-eat and non-ready-to-eat foods on the use-by date compared to the day before the use-by date. The review has focused on how the shelf-life of a food is determined and the effects of freezing, thawing and refrigeration on foodborne pathogens, including Bacillus spp.
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Regulated Products Risk Assessment Team. Safety Assessment: Change of conditions of use for the novel food, isomalto-oligosaccharides. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.pwg947.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in April 2021 from Bioneutra Incorporated, North America (“the applicant”) for the authorisation of the proposed extension of use of isomalto-oligosaccharides (IMOs) as a novel food. The novel food are IMOs which are intended to be used as a food ingredient and as an ingredient in food supplements. IMOs are manufactured by the enzyme hydrolysis of starch which is sourced from different plant crops (e.g., cereals, legumes, and roots). IMOs are currently authorised as a novel food in the UK (assimil
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Risk Assessment, FSA Regulated Products. Safety Assessment: Outcome of assessment of Cetylated Fatty Acids as a Novel Food. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.loq953.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in February 2021 from Pharmaneutra S.p.a., Italy (“the applicant”) for the authorisation of cetylated fatty acids as a novel food. The novel food is a mixture of cetylated fatty acids, cetyl myristate and cetyl oleate, which are synthesised from cetyl alcohol with myristic acid and, cetyl alcohol with oleic acid, respectively. These two cetylated fatty acids are then blended with olive oil to give a finished product containing 70 – 80% cetylated fatty acids. The application is a new application, s
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Armstrong, Beth, Lucy King, Robin Clifford, et al. Food and You 2: Wave 7 Key Findings. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.qqj935.

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Food and You 2 is a biannual ‘Official Statistic’ survey commissioned by the Food Standards Agency (FSA). The survey measures consumers’ self-reported knowledge, attitudes and behaviours related to food safety and other food issues amongst adults in England, Wales, and Northern Ireland. Fieldwork for Food and You 2: Wave 7 was conducted between 23rd April 2023 to 10th July 2023. A total of 5,812 adults (aged 16 years or over) from 4,006 households across England, Wales, and Northern Ireland completed the ‘push-to-web’ survey (see Annex A for more information about the methodology). The modules
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Regulated Products Risk Assessment Team. Safety Assessment: Magnesium L-threonate as a novel food for use in food supplements. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.ply807.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in April 2021 from AIDP, USA (“the applicant”) for the authorisation of magnesium L-threonate monohydrate as a novel food. The novel food is magnesium L-threonate monohydrate which is intended to be used as a source of magnesium in food supplements. Magnesium L-threonate monohydrate is manufactured via a chemical synthetic process, isolated, purified and then dried to a powder. This new application is seeking to use the novel food within the food category: food supplement. To support the FSA and F
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Regulated Products Risk Assessment Team. Safety assessment: Calcidiol (25-hydroxycholecalciferol monohydrate) as a novel food for use in food supplements. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.xqz647.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in January 2021 from DSM Nutritional Products Ltd (“the applicant”) for the authorisation of Calcidiol, 25-hydroxycholecalciferol monohydrate as a novel food. The novel food is a new source of vitamin D3 for use as a food supplement targeted at a generally healthy population including pregnant and lactating women, except children under 3 years. It is a vitamer of vitamin D3 (cholecalciferol) and is directly absorbed in the human gut. To support the FSA and FSS in their evaluation of the applicatio
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