We welcomed 16 ice cream producers to the University, with their ice cream samples, to find out how using electron microscopy could help their business by looking at their products' micro-structure and therefore understanding their ice cream product better.
Steve Furzeland, former Plymouth University student, and now working for Carl Zeiss, spoke about his time at Unilever, where he spent two years looking at the Magnum ice cream range with electron microscopy to help improve taste, texture, the aging process and stabilisation.
Following a mid-morning coffee, we visited the PEMC to see some live ice cream images, courtesy of the PEMC team; Pete Bond and Dr Roy Moate
and then went onto the University's Food Science department, where Dr Victor Kuri gave us an insight into his work with a range of food companies, including Burts Crisps, Rodda's Cream and Langage Farm, using KTP.
We even had a visit from Fitz of BBC Radio Devon and were featured on drive-time at 17.20 - listen again here:
http://www.bbc.co.uk/programmes/p021n0th
- e: claire.pearce@plymouth.ac.uk
- t: 01752 588908
- m: 07738 858494
Ice cream at x250 magnification
