NA - Bespoke statistics for food microbiology

The use of antimicrobial components from plants and/or controlling the microflora towards dominance of homofermentative lactic acid bacteria are concepts of preservation which fits well with the consumers wishes for more natural and safe food with positiv e health effects. Optimization of these preservation methods without negative effects on taste requires both basic research on survival strategies in bacteria and a more applied approach of testing a range of different antimicrobials/extracts alone and in combination. This approach demands new screening methods, careful experimental design and bespoke statistical methods that cope with multivariate data sets of high complexity, missing values, lack of balance, blocking and randomisation restrictions. Also , kinetics of bacterial kill and lack of normality have to be considered. Matforsk has a long tradition of inter-disciplinary research, and in this project we want to combine and strengthen two specialized fields (Food microbiology and Multivariate anal ysis) at the institute through initiation of joint research activities with two research groups at the University of Massachusetts (Functional food and Design of experiments). These two groups have been selected from their high international scientific l evel and a competence that is complementary to the groups at Matforsk. The ideas for the joint research initiative are within the theme Food safety and quality and are related to Food for health, both of strategic importance for Matforsk. To obtain a frui tful collaboration, two workshops with researchers from both institutions will be arranged, where directions of the joint research initiative will be determined. A result of the work will be an application for funding of a project for further research c ooperation. The project proposal aims at further development and adaption of statistical methods in order to develop useful and efficient design and analysis tools for complex microbiological experiments.