The Advanced Sensory Science and Topical Techniques course form part of the Post Graduate Certificate in Sensory Science which is run jointly by the University of Nottingham and Campden BRI. It is...
Texture is an important part of the eating experience and is often used by consumers as a key indicator of food acceptability. Foods that provide pleasing textural experience are liked by consumers,...
The Applied Food Mycology course offers a research led introduction to fungi, yeasts, the toxins they produce and the problems they can cause in foods. This includes both spoilage and health effects...
AgriFood Training Partnership
The University of Reading
PO Box 226, Whiteknights
Reading RG6 6AP
T. +44 (0)330 333 4530