Tasting and appetite studies trial – tasting volunteers needed
We are looking for THREE volunteers who are willing to take part in tasting and appetite studies, varying in time from 1 hour to 4 hours, on several visits. You...Read More >
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Ongoing
Herbs flavour: determining the variation in flavour & Impact of carbon source on the production and properties of bacterial cellulose
CHEMLT1 Whiteknights Campus, University of Reading, ReadingFood and Nutritional Science Research Seminars. Ana Contente “Herbs flavour: determining the variation in flavour” Hao Ru Yu “Impact of carbon source on the production and properties of bacterial cellulose”