The new Food Innovation Suite features state-of-the-art food testing and diagnostic technology alongside kitchen facilities.
The 9,000 sq ft suite will be used by students on existing food courses and chef programmes in addition to undergraduates taking a raft of new degrees that link the culinary arts with food science, nutrition and food manufacturing. UCB’s new courses include Applied Food and Nutrition (BSc), Food Development and Innovation (BSc), Culinary Science (BSc) and Bakery and Confectionery Technology (FdSc).
The suite consists of a series of thematic learning spaces including Create It, Innovate It, Analyse It and Evaluate It. There is a sensory laboratory for food tasting, a pilot plant with manufacturing equipment used in commercial food production and a media suite for photography, filming and food styling.
Create It, one of the two flagship kitchens, will be used to develop new concepts for the food manufacturing industry. Innovate It is used to develop the commercial application of new products. Analyse It is UCB’s new food science laboratory and disciplines such as nutrition, food safety and food hygiene come under the spotlight. Evaluate It is the quality assurance laboratory for studying the physical properties of food, such as texture, thickness and elasticity.
Pauline Lovatt, assistant Dean of UCB’s College of Food, said: “The food industry has very creative chefs and very good scientists, but it needs professionals who can link the two areas. The new Food Innovation Suite at UCB will provide first-class opportunities to gain the skills and expertise required to flourish in this growing area of the industry.”
Prof Ray Linforth, vice-chancellor and principal of UCB, said: “The new Food Innovation Suite will ensure we remain at the forefront of vocational education and training in food-related disciplines.
“The facilities and our new food degree courses have been designed with industry in mind. They represent a major investment in the training of both young people and those already employed seeking professional development.”