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...
Your views wanted. The University of Lincoln is offering to provide a closer link with the fresh produce industry on its Foundation Degree course. Following discussions with the Fresh Produce Consortium, the Faculty of Agriculture, Food and Animal Sciences has put forward a proposal to include a ‘produce pathway’...
The Holbeach Campus was honoured again this year at the annual Meat Training Awards held at the Worshipful Company of Butchers in London on 15th February 2011. The Holbeach Campus nominated two learners from Woodhead Bros Ltd (Morrisons), based in Spalding, for two awards. Both nominations were successful, and...
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....