01406 49 3000
    University of Lincoln
    Brayford Pool
    LN6 7TS
    United Kingdom

    Dr Christian James


    National Centre for Food Manufacturing
    College of Science

    About Christian James

    Christian James is a Visiting Senior Research Fellow in Food Process Engineering at the National Centre for Food Manufacturing in the College of Science.  I am a Food Technology graduate and a Senior Research Fellow at the Food Refrigeration and Process Engineering Research Centre (FRPERC) which is part of the Grimsby Institute.  I joined FRPERC in 1993 and have now been active in food process engineering research for 20 years.  I have carried out studies on rapid cooling, initial freezing points and super-cooling, the use of heat pipes and tempering among others.  I have also been very active in thermal processing of food including cooking and surface decontamination studies (particularly the application of steam and hot water interventions for treating meats and produce).

    Department Responsibilities

    Conducting research, lecturing.

    Subject Specialism

    Food Process Engineering

    Professional Affiliations

    • Institute of Food Science & Technology (IFST)

    Research Interests

    Research Projects

    • FS503001: Description of the processes used in the UK to manufacture MSM and former DSM meat products from poultry and pork and an initial assessment of microbiological risk — Food Standards Agency (FSA) in 2013
    • FS101044: Qualitative Risk Assessment to support a policy decision on partially eviscerated (effilé) poultry production — Food Standards Agency (FSA) in 2013
    • FS241055: Review of the risk management practices employed throughout the fish processing chain in relation to controlling histamine formation in at-risk fish species in Scotland — Food Standards Agency (FSA) in 2011
    • M01054: Quantification of the controls that should be placed on meat prior to mincing — Food Standards Agency (FSA) in 2010
    • AC0403: Fostering the development of technologies and practices to reduce the energy inputs into the refrigeration of food — Defra in 2006
    • M01039: Reducing campylobacter cross-contamination during poultry processing — Food Standards Agency (FSA) in 2005
    • M01038: Reduction of salmonella contamination of pig meat — Food Standards Agency (FSA) in 2005
    • M01028: Cleaning and disinfection of lairage-to-stunning areas in abattoirs — Food Standards Agency (FSA) in 2004
    • EU CRAFT QLK1-CT2001-70560: MePOSS – Reduction of health risks and extension of shelf life for meat products by application of oscillating saturated steam — European Union in 2002
    • M01019: Physical methods readily adapted to existing commercial lines for reducing pathogens, particularly campylobacters, on raw poultry — Food Standards Agency (FSA) in 2001
    • EU QLK1-CT-2001-01415: BUGDEATH Predicting the reduction in microbes on the surface of foods during surface pasteurisation — European Union in 2001
    • E/RD/00207/00/00/4647: Using heat pipes to reduce energy consumption in the production of meat and meat based products — ETSU / Future Energy Solutions in 2001

    Research in the Lincoln Repository

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