Microbiology Research

Food Research Leatherhead offers a range of expertise from applied microbiology and chemistry to biochemistry, immunology and molecular biology. This experience covers the following areas:

Food preservation

Leatherhead has years of experience in investigating the microbiological safety of raw and processed foods, and the methods and processes used to control both bacterial and fungal pathogens and spoilage organisms in a wide variety of foodstuffs. Extensive research work by our specialists has included challenge studies to assess the safety and shelf life of foods and research to identify and develop natural compounds as preservatives.

Probiotics

Leatherhead has developed a suite of services to cover all aspects of pro- and prebiotic research - a veritable ‘one-stop-shop' for investigating gut health.

Food Processing

To address the need for safer food and compete for consumer acceptance, manufacturers need to test the limits of current food processing methods and explore new processing methodologies. Leatherhead provides a multidisciplinary approach focusing on the interface between food microbiology and engineering. Our staff brings together valuable expertise in the areas of food science, microbiology, food processing and engineering.

Allergens

Leatherhead's cutting-edge work in this area includes the development of a range of immunoassay formats to help improve detection of food allergens and research to better understand the impact of food processing on detection.

To learn more about our Food Safety and Food Safety Research services please contact Dr Evangelia Komitopoulou.

» Forward to colleague

» Print this page