Sandra Hill’s Marathon Starch Masterclass

Internationally renowned expert on starches, Professor Sandra Hill, will be delivering her final starch lectures before she leaves the University of Nottingham after 26.2 years. Join Sandra for the final lap and enjoy 26.2 years of expertise in one marathon day.

Tags: charity, Division of Food Sciences, food, lecture, School of Biosciences, seminar

When it comes to the crunch…

Why do chocolate biscuits taste so yummy after they’ve been dunked in tea? “Mmmm… it turns […]

Appears in Issue 73

Tags: Division of Food Sciences, Dr Ian Fisk, Heston Blumenthal, Heston’s Fantastical Food, lecturer in food chemistry, School of Biosciences

Listeria advice

East Midlands food businesses are being given guidance on safeguarding against a food-poisoning bacterium.

Appears in Issue 66

Tags: Division of Food Sciences, Dr Cath Rees, Dr Jerry Avis, Dr Karen Middleton, Food and Biofuel Innovation Centre, Food and Drink iNet, Food and Drink iNet director, Food Standards Agency (FSA), listeria, Richard Worrall, School of Biosciences, The Food and Drink Forum

When it comes to the crunch…

TV chef Heston Blumenthal took part in a taste test at the University.

Appears in Issue 63

Tags: Division of Food Sciences, Flavour labs, Heston Blumenthal, MS-NOSE mass spectrometer, School of Biosciences

Breaking the mould

Researchers are putting blue cheese under the microscope to find out how micro-organisms contribute to its distinctive taste, texture and smell.

Appears in Issue 46

Tags: blue cheese, Collaborative Research and Development grants, Division of Food Sciences, East Midlands Development Agency, econdary flora, emda, European Regional Development Fund, Food and Drink iNet, microflora, Prof Christine Dodd, The University of Northampton