The University of Nottingham and Pipers Crisps Limited
2015-09-01 to 2017-09-30
Knowledge Transfer Partnership
To enhance flavour stability in pack through a mechanistic explanation of flavour instability. To identify alternative flavour carriers for enhanced flavour stability. To develop a new stable meat SKU with evidence of efficacy of stability.
The University of Nottingham And Pipers Crisps Limited
2013-08-01 to 2015-07-31
Knowledge Transfer Partnership
To enhance frying oil stability during crisp manufacture and to subsequently enhance final product quality.
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