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Snack Food Products with Optimised Flavour Delivery (AFM 187) - FT0599

To develop basic understanding of flavouring requirements, to study the hydration dynamics of snack food base in vivo and in vitro, to study the surface characteristics of the snack products and flavours and to test the application of flavours.

Time-Scale and Cost
From: 2003

To: 2006

Cost: £378,638
Contractor / Funded Organisations
United Biscuits, KMG Systems Ltd, University - Nottingham, University - Birmingham, FlavoursDirect Ltd
Food and Drink              
Food Industry Sustainability Strategy              
Food Ingredients              
Food manufacturing industry              
Food Quality              
Manufacturing Efficiency              
Process Technology              
Fields of Study
Resource Efficient and Resilient Food Chain