• Research Capabilities
  • Sustainable land and water
  • High performance plants
  • Personalised foods
    • Food composition
    • The role of dietary nutrients
    • Developing food concepts and products
    • Fresh whole foods
    • Prebiotics and probiotics for digestive health
    • Research programmes
  • High value marine products
  • New biomolecules and biomaterials

In partnership with manufacturers we develop innovative, value-added food concepts, ingredients and products. Our researchers apply their broad range of skills and experience in food systems, ingredient functionality and interactions to help manufacturers develop the optimum formulation for a new food product or reformulate an existing product. We can also help find new uses for existing ingredients.

Optimised food processing is essential for producing nutritious and consistent food or feed products. Better knowledge of food physics and chemistry and the ways ingredients interact with processing systems enables us to optimise existing products and design personalised, high value products such as baked goods, extruded snacks and breakfast foods, and safe stable processed feeds.

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