Biometric sensory technologies including eye-tracking glasses, facial expression analysis, a Galvanic Skin Response (GSR) unit and an Electroencephalography (EEG) headset. Compusense® software.
Sensory science can be applied across the product development process to understand how the key sensory properties of food drive consumer acceptability. Gain a deeper understanding of consumer sensory perceptions […]
Bioprocessing bioreactors (Fermentation): Biolector XT (screening scale); Applicon reactors; pilot scale bioreactor
Allows optimal growth of cells and microbial organisms. Optimise microbial species and enzyme selection for fermentaiton processes; generate high-value bio-based products from waste streams; production of cell-based proteins as food […]
Dehydration – Air Drying Chamber System AIRGENEX® food dryer
Removal of moisture by evaporation using heat and air-flow to reduce water activity, improve shelf-life, lower weight and bulk of the product. Closed system – no interchange with ambient air. […]
Extrusion cooking: Clextral Twin Screw Co-rotating Food Extruder Evolum EV25
The process by which a semiliquid product is heat treated (high temperature, short time) and forced through a die opening of the desired cross section. Suitable for use with cereals, […]
Fish drying
Removal of water from fish by evaporation or by other methods to simulate traditional air drying, but under controlled conditions. The water removal will slow down, or stop, microbiological or […]
High Hydrostatic Pressure (HHP)
High hydrostatic pressure (between 100 and 1000 Mpa) is applied to food material consistently and simultaneously from all directions that will eventually destroy the detrimental microbes and indigenous enzymes due […]
High Pressure Homogenisation: GEA Panda Twin Homgeniser
A process whereby fat globules are mechanically broken into smaller sizes at high pressure (600 bar) preventing flocculation of fat globules. Creates stable emulsions and dispersions by forcing immicible liquids […]
Modified atmospheres conservation (MAP)
Extends the shelf life of food preserving the nutritional quality and taste
Smoking
Make changes to the flavours of food while improving shelf-life
Supercritical fluid extraction (SFE)
Extracting bioactive compounds from complex matrices using CO2 with minimal alteration to their functional properties. Green safe technology: an alternative to organic extraction. Can be used to extract flavour, fragrance, […]