NAVIGATION  | MANCHESTER FOOD RESEARCH CENTRE This research group studies the development of foods based on cereal and plant products using batch and extrusion cooking. The chemical, physical and nutritional changes occurring during manufacture of the products are being investigated together with their safety and functionality to meet consumer needs. New product development is taking place in the manufacture of a range of foods with particular emphasis on healthy extruded snack foods. Other areas of research include quality systems in the food chain, the development and properties of bakery products including gluten and wheat-free breads, cakes and savouries.
A three year European Framework Programme VI research project to develop advanced methods of reducing food processing co-products waste was recently completed in collaboration with a number of other European institutions. The research team is developing an extrusion process to manufacture snack and breakfast cereals, using food co-product materials. The Centre has invested in an extrusion plant with both a research and pilot scale extruder on site and results are being disseminated in scientific journals and via the REPRO website.
| RECENT NEWS Jan 16, 2012 Ozone technology key for ensuring minimally processed foods Jan 03, 2012 MFRC to host conference 11-13th April 2012 FIND OUT MORE |