Food Science

Food science can be tough. Microbes are cunning, and chemical reactions can destroy the flavour of your food. The good news is that humans have been eating food since the beginning of time, and have constantly been driven to make it safer and more productive. We’ve devised some ingenious ways of keeping it fresh and tasty, and some techniques are becoming cleaner and healthier all the time. Take control of the microbiology, chemistry, and packaging of your food to optimise the protection, marketing and selling of your food.