• Innovation, Development & Sensory
  • Innovation, Development & Sensory
  • Ingredients
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  • Product Development
  • Sensory and Consumer
  • Shelf Life
  • Texture and Mouthfeel
  • Troubleshooting
• Nutrition
  • Nutrition
  • Human Nutrition Studies
  • Health Claims Substantiation
  • Nutritional Analysis
• Food Safety
  • Food Safety
  • Audits
  • Crisis Management
  • Microbiology Research
  • Shelf Life
• Food Regulations
  • Food Regulations
  • Health Claims Substantiation - Regulatory
  • Global Food Regulations
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• Analytical Services
  • Analytical Services
  • Chemistry
  • Crisis Management
  • Microbiology
  • Physical Analysis
• Food Research
  • Food Research
  • Member Research Forums
  • Collaborative Research
  • Accelerated shelf- life tests for frozen products
  • Cryo-crystallisation: An Emerging Technology for Fat Reduction
  • Fat Reduction in Confectionery and Snacks
  • Fibre-Protein Combinations and Their Effects on Satiety
• Knowledge and Insight
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Microbiology

Leatherhead Food Research's microbiological research capabilities help food and drinks companies respond to increasing legislative and consumer pressures relating to food safety and quality, ensuring that food products are manufactured to the highest possible standards of quality and safety.

Leatherhead's approach is very much ‘farm to fork' - working to improve food safety throughout the food chain, ensuring end-product food safety for consumers and working with primary producers to minimise potential safety risks.

Our role is to develop and evaluate novel and innovative technologies for the assessment of the safety and quality of foods. Our Food Safety Research team combines a range of expertise from applied microbiology and chemistry to biochemistry, immunology and molecular biology.

Key focus areas include:

• Food preservation
• Probiotics
• Food Processing
• Allergens
  
  
  

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