Case studies
Use of novel and natural ingredients
- Omega-3 oils from vegetable sources - no need to eat fish to get the fish oils benefit
- A salt replacement from the sea - how wild wrack seaweed makes a suitable salt replacement
- Exploring ways of delivering probiotic organisms through non-milk based products
Product development and innovation
- One potato, two potato...turning waste potato middles into new product lines
- Thick or thin? Improving the quality and appearance of starch based sauces
- The proof of the pudding! Development of a range of luxury puddings
Analytical solutions in food production
- Eliminating sulphur dioxide as a preventative enzymatic browning agent
- Authentication of food samples with special reference to GM foods
Sensory evaluation and benchmarking
Nutrition, health and wellbeing
- Exploring ways of delivering probiotic organisms through non-milk based products
- Improving the knowledge of health workers in Tanzania
Packaging, design and innovation
Process modelling and automation
- Working smarter - improved performance techniques for food manufacturers
- Modelling jelly flow to cut waste and save money - an investigation of faucet flows and tailing in the food industry
