Food and health innovation for Scotland
We are delighted to have successfully led a consortium bid for a project supporting food and health innovation in Scotland. The work will be funded by Scottish Enterprise and is worth around £4.4m over 5 years. Its aim is to ensure that the food and drink industry in Scotland is aware of and reacting to the key global trends in food and health. It will also stimulate demand for food and health related product innovation within Scottish companies.
We will use our expertise in product development and processing technology to help companies to develop and scope projects for the development and innovation of 'healthy' products. Prof. Philip Richardson, Head of Food Manufacturing Technologies, explains:
"This is a great example of how we can play to our strengths - in practically applying technical excellence. We have a wealth of experience with ingredients, product formulation, and emerging and established processing technologies - and can call upon our experts in consumer and marketplace studies, sensory science, food microbiology and chemistry, safety assurance and hygiene, and food and drink legislation.
Our consortium partners are closely connected with Scottish industry and the Scottish academic community. Together we can bring considerable practical experience and academic expertise to bear in helping Scottish companies to innovate and create new healthy products."
In addition to Campden BRI, the consortium partners are the University of Aberdeen Rowett Institute of Nutrition and Health, Food Processing Faraday Partnership, Scottish Agricultural Organisation Society, and Interface - The Knowledge Connection for Business.