The use of disinfectants to attempt to destroy microorganisms which may be present on surfaces etc in food technology areas.

Using culinary microbes such as yeast in baking, and bacteria in making yoghurt.

This MRAT explains the points to be considered when providing information for food labels, to help protect potential consumers.

Tasting during preparation (for flavour adjustment) and consuming food after preparation and cooking as the end point of the activity.Sensory analysis activities.