Developing novel food emulsions
  Through a unique partnership among Scottish Crucible alumni, bringing together interdisciplinary expertise in Physics, Microbiology, Engineering, and Nutrition, we propose to develop a significant step change in food processing technology to provide a novel method for the sustainable manufacture of healthy, naturally-derived foods with improved shelf-life.

  • Start Date:

    1 October 2010

  • End Date:

    24 February 2014

  • Activity Type:

    Externally Funded Research

  • Value:

    £3547

Project Team