Using cryo-SEM to perfect your food product

Hummus

This time its the turn of the wider food industry to see what electron microscopy can do for your business at our next free Industrial Solutions event, funded by ERDF, on Wednesday 12 November 2014 (e.g. improve quality, test new ingredients, develop new products).

As well as ice cream, we will also be looking at other food products; hummus, cheese, bread, pastry, to name but a few.





We have speakers from the University giving practical examples of how food companies have used electron microscopy to benefit their business and how they have successfully applied for grant funding through GAIN to develop their company's capacity.  Technical experts from the Plymouth Electron Microscopy Centre (PEMC) and also Mike Wombwell from Quorum Technologies Ltd (equipment supplier) will also be on hand to explore how your company can use electron microscopy to improve your products.

Ice cream

There will also be the opportunity to look around the University's food development lab with Dr Victor Kuri, a leading food scientist, to gain an insight into the sort of product development work he has carried out with companies over the last few years, including Roddas Cream and Kerry Ingredients (UK) Ltd.

Stilton fungi

To join us, simply follow this link to register:
https://www.surveymonkey.com/s/EMC_workshop_12thnovember

Or contact the Events Team on:
t: 01752 586005
e: events@plymouth.ac.uk

Broccoli floret

Or contact Claire to discuss what the PEMC can do for your company:
t: 01752 588908
e: emc@plymouth.ac.uk

Ice cream, as you've never seen it before ...,

The fourth 2014 Industrial Solutions Event at Plymouth University's Electron Microscopy Centre was a great success!

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

Due to the success of this event, we are planning to hold a repeat event for ice cream and other food producers on Wednesday 12 November 2014 - just in time for planning the 2015 product range. Please contact Claire if you would like a place at this free event:

• e: claire.pearce@plymouth.ac.uk
• t: 01752 588908
• m: 07738 858494

Ice cream at x250 magnification

Do my ice crystals look big in this?

Wednesday 9 July - 10.00 - 14.00 - Plymouth University

We're extremely pleased to confirm that the next Industrial Solutions event will be focusing on using electron microscopy to analyse and image the micro-structure of ice cream. With speakers from the industry and the University, we will demonstrate what electron microscopy can tell you about your ice cream product's texture and eating experience by looking at its structure.

Find out how your company could then get free support from us following the event, which you can use to develop your ice cream product further.

We will be joined by two experienced speakers on the 9th:

Steve Furzeland of Carl Zeiss worked at Unilever for two years, where he worked with ice cream, predominantly observing the relationship between air and ice phases and how this can affect the stability of the formulations during transport to customers. He particularly focussed on the Magnum range of luxury ice creams.


There will be also be the opportunity to look around the University's food development lab where Dr Victor Kuri, a leading food scientist, will take delegates through emerging formulations, links between hydrocolloids in formulations, structure and eating quality.

To join us for this exciting event, simply follow this link to register:
https://www.surveymonkey.com/s/EMC_workshop_9thJuly

Or contact our Events Team on:
t: 01752 586005
e: events@plymouth.ac.uk