MTI '14 Takes Shape - and the PEMC will be there!

Having exhibited and spoken at this vibrant and successful event for the last three years, the PEMC is now proud to sponsor MTI '14 as we approach the final five months of our ERDF project, offering companies 12 hours of free use of the PEMC equipment.


The conference aims to bring together key industrial leaders, decision makers and investors, highlighting the excellent strength and depth of our advanced electronics, photonics, advanced engineering and manufacturing companies and excellent supply chain links with companies across the UK.

We are also showcasing GAIN's free Business Engagement Service, which is part of the new Peninsula City Deal Growth Hub, providing business support, financial options, expertise and facilities to businesses in the south west.

To register for the event, go to:
MTI '14

and then make sure that you visit us on Stand 12! If you haven't yet made use of your 12 hours of free support, now is the time ...,

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