Food companies spend a large amount of time, and therefore money, running taste panels, and it is important that the information gathered is of value. Sensory evaluation has been described as ‘a scientific discipline used to evoke, measure, analyse and interpret reactions to those characteristics of food and materials...
National Centre for Food Manufacturing University of Lincoln Holbeach Campus Tuesday 12th April 2011, 9:30pm to 12.30pm As part of our series of “Master Classes”, Holbeach Campus is hosting a seminar which highlights the benefits of Lean Manufacturing in the Food Industry. In addition to hearing from expert speakers...
Mark Swainson, an expert in food safety from the University’s Holbeach campus is researching the development of a bacteria-busting coating for kitchen surfaces and food preparation areas which could have major implications for food hygiene and safety in both domestic kitchens and commercial food processing environments. The initiative...
The BBC’s Hairy Bikers gave Linda McWatt’s ‘Waist Not Want Not’ cauliflower soup the thumbs up on BBC2’s Great British Food Revival, aired yesterday evening. The programme focuses on the humble cauliflower and Linda was interviewed by the Bikers about its nutritional value and the idea behind her soup....
INCREASE THE VALUE OF YOUR MILK! The National Centre for Food Manufacturing at Holbeach is hosting a free seminar: How to Make Ice Cream on Tuesday 10th May 2011 By making your own ice cream on the farm, you can increase the value of your milk by up to...
The British Automation and Robot Association is hosting a series of Business Breakfast Meetings, one of which is at the NCFM at Holbeach on Wednesday 30th March, focused on the Food and Beverage Industry. The meetings are part of an awareness campaign called ‘Automating Manufacturing’ and seek to inform...