University gains funding
The University of Chester’s Institute of Food and Science and Innovation, UK has signed a research contract with DohlerGroup to develop formulations with enhanced performance and potential health benefits.
The news comes following the recent addition to the institute of Professor Saphwan Al-Assaf, who will establish a Hydrocolloid Research Centre at the University.
Food hydrocolloids are natural polymers derived from plant or animal origin and a key challenge to the food industry is the natural built in variations associated with these natural materials. The research carried out by Professor Al-Assaf and his team is to explore a range of factors that might affect their quality and performance.
Professor Graham Bonwick, director of the Institute of Food Science and Innovation, says, “The contract with Dohler is part of our vision to work with national and international companies in all aspects of food and drink research and developments.”
Dr Joachim Tretzel, director of research and development and networking at Dohler, adds, ”We are impressed with the facilities and expertise available at the University of Chester and the project is part of our company strategy and drive to meet the highest standards and consumer demands.”
